- 1 large egg yolk
- 1 teaspoon Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 1 cup olive oil
- 1 cup Future Fresh Italian Flat-leaf Parsley
- 3 tablespoons minced fresh chives
- 1 clove garlic, chopped
- 3/4 cup plain Greek yogurt or sour cream
If you prefer to make your own mayonnaise, pulse the egg yolk, Dijon mustard, and lemon juice in a blender with a few quick pulses. Turn the blender on and drizzle in the oil in a thin, steady stream. Continue to blend until the mixture is light in color and thick.
Stop the blender and scrape down the sides. Add the parsley, chives, and garlic. Blend until smooth and vibrant green.
Place the Greek yogurt or sour cream in a medium bowl. Add the herb mayonnaise and stir to combine.
Taste the dressing for seasoning.