Ingredients:

  • 1 cup Full-Fat Mayonnaise (240 g)
  • 1/4 cup Full-Fat Sour Cream OR Greek Yogurt (60 g)
  • 3 large Fresh Garlic Cloves, finely minced or grated
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp White Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1 Tbsp Fresh Chives, finely chopped
  • 1/2 tsp Kosher Salt, plus more to taste
  • 1/4 tsp Freshly Ground Black Pepper
  • 2–4 Tbsp Ice Water (or milk/cream), for thinning

Instructions:

  1. Prepare the Garlic: Finely mince or, ideally, grate the fresh garlic cloves using a microplane directly into the mixing bowl. Grating helps release maximum flavor without leaving large chunks.
  2. Activate the Acids: Add the freshly squeezed lemon juice and white wine vinegar to the garlic. Stir briefly.
  3. Add Emulsifiers: Whisk in the Dijon mustard, salt, and pepper until well combined.
  4. Combine the Creams: Add the mayonnaise and the sour cream (or Greek yogurt) to the bowl.
  5. Whisk Vigorously: Using a whisk, incorporate all ingredients until the mixture is completely smooth and uniform. Ensure no streaks of mayonnaise remain.
  6. Check Consistency: Add the cold water, 1 tablespoon at a time, whisking well after each addition, until the desired pourable consistency is reached. Use less water if you prefer a dip.
  7. Fold in Herbs: Gently stir in the finely chopped fresh chives.
  8. Taste and Adjust: Taste the dressing and adjust the seasoning. Add more salt, pepper, or lemon juice as necessary.
  9. Chill to Marry Flavors: Transfer the dressing to an airtight container and refrigerate for a minimum of 30 minutes. This chilling time is essential for the raw garlic flavor to soften and integrate.
  10. Serve: Give the dressing a final stir just before serving. If it has thickened too much in the fridge, add a splash more water or milk to loosen it up.