- 1 cup (240g) mayonnaise
- ½ cup (120g) crème fraîche, or sour cream
- 1 Tbsp (15g) Dijon mustard
- ½ cup (120mL) buttermilk
- 2 Tbsp (6g) fresh chives, very thinly sliced
- ¼ cup (10g) fresh parsley, finely chopped
- 2 Tbsp (6g) fresh dill, finely chopped
- 1 tsp (3g) smoked paprika
- ½ tsp (1g) onion powder
- ¾ tsp (2g) cayenne pepper
- ¼ tsp (<1g) celery powder
- 3 cloves garlic, grated
- Kosher salt and freshly ground black pepper, to taste
- ¼-½ tsp (~1g) MSG
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Ingredients
Directions
- In a large mixing bowl, combine the mayonnaise, crème fraîche, Dijon, buttermilk, chives, parsley, dill, paprika, onion powder, cayenne, celery powder, grated garlic, salt and pepper to taste, and MSG. Whisk until thoroughly combined and smooth.
- Cover and refrigerate for at least 1 hour before serving to allow the herbs and spices to bloom. For the best flavor, refrigerate overnight.
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