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.
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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.
I have used apple cider vinegar in place of the white wine vinegar on many occasions. You could also use lemon juice in place of the vinegar.
Wholegrain mustard can be used in place of the Dijon mustard.
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.
Enjoy!
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Sour Cream Salad Dressing
Ingredients
- 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
Instructions
- 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.
I’ve done this too but more often I add up to half mayonnaise. This one sounds really good.
I noticed most recipes I found had mayonnaise. I must try putting some in when I have some in the house. I still found this creamy enough though, and I did try it with anchovies and Parmesan and it made a great simple Caesar dressing.
Nice one, Tania… I love a range of salad dressings, home made of course… but Peter (unlike my ex) hates them, especially those with mustard. I like this though. Thanks for sharing x
I normally only use the old faithful of olive oil and lemon or vinegar for salad dressing but this year I am trying to branch out and try a few different things. This one was the start of that adventure and I was quite pleased with it. Although I do know mustard can be quite polarising. You either love it or hate it. Guess which camp I am in 😉
I think this would be good on coleslaw too.
I think you are right 🙂 I will have to give it a try.
i’m so hooked on this that now i use it for everything. just waiting till i get sick of it. it’s great on vegetables, salads for dips. so easy!! thank you
Excellent and a “keeper”
Thank you Sandra. I’m glad you enjoyed it.
I saw. ” Total time investment 5 minutes ” and looked elsewhere NEVER EVEN LOOKED AT IT …. LOL.
Very simple to make and refreshing, I used wasabi as I didn’t have any mustard. For those of you that turned it into dressing for Caesar salad, how much anchovy and parmesan did you use? I’m one of those people that can only make something right if it’s measured out…..
I like the idea of wasabi. I will have to give that a go. Sorry I can’t give you guidance on the anchovy/Parmesan ratio as I usually just add it to taste.
This was absolutely horrible… waaay too sour with all the white wine vinegar!!! Why would you recommend something like this???? Dressing like this would be for someone who likes to eat lemons… not a creamy smooth salad dressing.
I’m sorry you feel that way. I love lemons! Personally I like my dressing to be on the sharp end so that when it is added to a salad the flavour balances out. This is obviously not the recipe for you. Good thing we all like different things.