I’ve long stopped buying store-bought mayonnaise, and my homemade attempts didn’t quite hit the mark… But then, as I pondered how to dress my favorite Olivier salad without mayo, I stumbled upon a fantastic recipe for a salad dressing—simple, quick, and incredibly delicious! Guests couldn’t even tell that the salad wasn’t dressed with mayo. Now, I always use this sauce instead of mayonnaise, not just for Olivier, but for all salads that call for mayo in their recipes. It’s effortless to make—ready in just a couple of minutes, and no raw eggs involved. Highly recommended!
With summer here, it’s the season for fresh, vitamin-rich vegetable salads—and this dressing complements them much better than store-bought mayonnaise! Let’s not spoil the goodness of summer’s bounty with GMO-laden commercial products; instead, let’s enhance the flavors of our dishes with a sauce made from natural ingredients.
- 3 tablespoons of extra virgin olive oil (unrefined, cold-pressed: it’s more aromatic and healthier)
- 1 tablespoon of lemon juice (you can replace it with apple cider vinegar)
- A heaped teaspoon of mustard
- 7 tablespoons of sour cream (preferably 20% fat)
- Salt and freshly ground black pepper to taste, approximately ¼ teaspoon of salt and a pinch of pepper.
Mix the olive oil, lemon juice, and mustard using a fork or spoon.
Add the sour cream and stir it in.
I’ve tried making the “mayo-like” sauce with both 15% and 20% fat sour cream. The sauce turned out thicker and more mayo-consistent with the higher fat sour cream. However, the fat content doesn’t affect the taste, so if you prefer less fat, go with 15%.
After thorough mixing, add the spices, stir again, and your delicious salad dressing is ready! Try it—your salads will acquire a fresh and delightful taste with this light dressing, and you and your loved ones will be enjoying a healthier and more wholesome meal. It’s especially relevant when preparing salads for the little ones!