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.
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.
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.
Maureen | Orgasmic Chef
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.
Lizzy (Good Things)
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.
Excellent and a “keeper”
Thank you Sandra. I’m glad you enjoyed it.