ingredients
1 cup full-fat yogurt
1 1/2 Tbsp white vinegar
1 1/2 tsp yellow mustard
1 tsp onion powder
1 tsp garlic powder
2 Tbsp freshly-chopped dill (about 1/4 oz)
2 Tbsp freshly-chopped chives (about 1/4 oz)
1/4 cup freshly-chopped parsley (about 1/2 oz)
1 1/2 tsp sea salt
1 tsp ground black pepper
1/4 cup olive oil
procedure
Place all prepared ingredients into a blender or food processor. While operating the blender or food processor, slowly
pour olive oil into the mixture in a slow and steady stream until all ingredients are emulsified. Transfer to a pint-sized container. Label, date, and hold refrigerated. Use within three days.
Chef Note: This dressing can be made without a blender or food processor: Finely chop all herbs. In a large bowl,
whisk all ingredients except oil. While whisking, add oil in a steady stream, continuing to whisk until thickened and emulsified. Taste and adjust seasoning if necessary.