Ingredients:

  • 1 cup High-Quality Keto Mayonnaise (Avocado Oil preferred)
  • 4 Tbsp Full-Fat Buttermilk (or thinned Greek Yogurt)
  • 1 Tbsp Water (filtered, cold, or more to adjust)
  • 1 tsp Apple Cider Vinegar (or fresh Lemon Juice)
  • 1/2 tsp Worcestershire Sauce (ensure minimal sugar content)
  • 1 medium clove Garlic, fresh, finely minced
  • 1/2 tsp Onion Powder
  • 1 tsp Dried Dill
  • 1 tsp Dried Chives
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1/2 tsp Kosher Salt (or to taste)
  • 1/4 tsp Freshly Ground Black Pepper (or to taste)

Instructions:

  1. Combine the Foundation: Place the keto mayonnaise into the medium mixing bowl.
  2. Add Acidity and Umami: Add the apple cider vinegar (or lemon juice) and the Worcestershire sauce to the mayonnaise. Gently whisk until just combined.
  3. Incorporate Aromatics: Stir in the minced fresh garlic and the onion powder.
  4. Introduce the Liquid: Slowly pour in the full-fat buttermilk, whisking continuously until the mixture is smooth and lump-free. The dressing will start to loosen.
  5. Add Seasoning: Add the dried dill, dried chives, salt, and pepper. Mix well.
  6. Assess and Adjust Consistency: If the dressing is too thick for your liking, slowly add cold water, 1 teaspoon (5ml) at a time, until the desired pourable consistency is reached.
  7. Fold in Fresh Herbs: Gently stir in the freshly chopped parsley.
  8. Taste and Correct: Give the mixture a final taste. Adjust salt, pepper, or acidity (with more vinegar/lemon juice) as needed.
  9. Chill for Flavour: Transfer the dressing into an airtight jar. Refrigerate for a minimum of 30 minutes, allowing the dried herbs to fully hydrate and the flavours to marry.
  10. Serve: Before serving, give the jar a good shake or a quick stir, as separation may occur.