Ingredients
1 cup Mayonnaise
1 tbsp garlic salt (or slightly less)
1 tbsp parsley (fresh or freeze-dried)
1 tbsp minced dill (fresh or freeze-dried)
2 tbsp minced chives (fresh or freeze-dried)
1 tsp+ onion powder
1 tsp black pepper (or more, to taste)
1 tsp Worcestershire sauce
1 tsp apple cider vinegar
additional milk and lemon juice as needed for desired consistency
Directions:
Blend all ingredients together with immersion blender, or in standing blender, adding milk and /or lemon juice as needed for desired consistency. Adjust seasonings as needed to taste. Chill for a couple of hours before serving, thinning with more milk if needed (it does tend to thicken over time).
Notes:
- If making egg-free, Hellman’s makes an excellent Vegan Mayonnaise.
- We like to use Litehouse freeze dried herbs (available at HEB) for speed and shelf-stability.
- For non-dairy buttermilk, we use 1 tbsp lemon juice + 1/2-3/4 cup oat milk. Portlandia makes an MSG-free Worcestershire sauce. otherwise, it can be omitted.
