An easy 5-Minute Sour Cream Salad Dressing that is simple to pull together from store cupboard ingredients, and keeps well for a few days in the fridge.
Total Time Investment: 5 Minutes
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This sour cream dressing was born out of laziness. It was hot, and I had thrown together a salad of post Christmas ham, boiled eggs and miscellaneous vegetables from the garden. All it needed to pull it together was a creamy dressing of some form. However every recipe I found featured mayonnaise as a key ingredient.
There was no mayonnaise in the fridge, I couldn’t be bothered making any and dinner was imminent, so a trip to the shops was out. I did however have a large tub of sour cream in the fridge, so experimentation became the order of the day. I was pleasantly surprised as to how good the end result was.
Sour cream lends a tangy, creamy edge to the dressing, and I find it indistinguishable from any dressing featuring mayonnaise. I always have sour cream on hand as I often use it to replace cream in sauces. Not for any misplaced health benefits, rather that I prefer the flavour sour cream lends to a dish. One more use for this versatile condiment can therefore only be a good thing.
This dressing will keep for a few days in the fridge. I have been pouring it over the ubiquitous ham and salad for lunch. I also suspect that with the addition of some grated Parmesan and a few chopped anchovies it would make a fine Caesar salad dressing.An easy 5-Minute #SourCream #SaladDressing that is simple to pull together from #storecupboard ingredients, and keeps well for a few days in the #fridge. #salad #dressing #dinner Click To Tweet
Ingredient Substitutions for Sour Cream Salad Dressing.
Sour cream is a store-cupboard staple in my house. I always have some on hand in the fridge. However, the sour cream can be replaced with creme fraiche, mayonnaise and even yoghurt if desired.
Tips & Tricks for the Best Sour Cream Salad Dressing
I like my dressing to be tangy, as I find the sharp flavour balances out once it is added to a salad. If you find it a bit too strong, add some more sour cream, or decrease the quantity of vinegar and mustard.
This dressing will keep for a few days in the fridge, although it will thicken slightly due to the olive oil. Just give it a stir before using.
I grate the garlic clove on a Microplane grater for this recipe. It is a quick and easy way of pureeing the garlic clove.
Sour Cream Salad Dressing
- 60 ml (1/4 cup) sour cream
- 30 ml (2 Tbsp) white wine vinegar
- 40 ml (2 Tbsp & 2 tsps) extra virgin olive oil
- 10 ml (2 tsp) Dijon mustard
- 1 clove of garlic crushed
- Salt and pepper
- Place the sour cream in a small bowl and stir to remove any lumps.
- Add the remainder of the ingredients and stir to combine.
- Taste and adjust the seasonings.
- Serve with whatever you fancy.