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Use this dressing cold over salads, grilled vegetables, wraps, or as a dip.
Store in an airtight jar in the fridge for up to 5 days. Shake or stir before each use.
Avoid freezing—it may cause the dairy to separate.
Variations:
Add 1 tablespoon Dijon mustard for extra depth and a subtle kick.
Stir in fresh or dried herbs like dill, chives, or parsley for an herby twist.
Use Greek yogurt for a thicker, tangier version.
Replace white balsamic with regular balsamic for a richer color and flavor.
FAQ:
Q: Can I make this dressing without sugar?
A: Yes, you can replace sugar with honey, maple syrup, or a sugar-free alternative. Adjust to taste.
Q: What’s the difference between white and regular balsamic vinegar?
A: White balsamic is milder and has a lighter color, making it ideal for cream-based dressings.
Q: Can I use low-fat or full-fat dairy?
A: Absolutely. Full-fat versions will make the dressing creamier, while low-fat options keep it lighter.
Q: Is this dressing suitable for vegans?
A: Not as written, but you can substitute with plant-based sour cream and yogurt for a vegan version.
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