This is an easy way to whip up a dressing, especially good if you don’t have any eggs on hand to make mayonnaise, or can’t eat avocado in green mayo. Choose whatever herbs you like, or are harvesting from the garden.

Sour Cream + Herb Dressing

MAKES

About 400mls

INGREDIENTS

• 300mls lactose free sour cream
• 1 tbsp lemon juice
• 1 tsp garlic infused olive oil
• 1 tsp roast onion infused olive oil
• 3 tsp maple syrup
• 1 tsp Dijon mustard
• 2 tbsp fresh chopped herbs (dill, chives, tarragon, green ends of spring onions, or basil)
• 1/2 tsp dried tarragon
• 1 1/2 tsp salt
• 2 tsp smoked paprika
• 10 to 30 grinds freshly cracked pepper

METHOD

1. Remove leaves from herb stems
2. Blend all ingredients in a blender or food processor (or if making by hand, use a lidded jar, chop the herbs finely, put ingredients in and shake them together).
3. Serve with your favourite salad, grilled veges or potato wedges

NOTES

• If you can’t find lactose free sour cream, look for lactose free plain yoghurt, and reduce or don’t use the lemon juice
• If you are new to Low FODMAP way of eating, check out my Beginner’s Guide