Sylvie's Salad Dressing

This French-inspired dressing gets its creamy body from plain yogurt instead of mayo, which makes it noticeably lighter while still coating greens the way a good ranch does. The double mustard move is what gives it character: Dijon for sharp heat and brown mustard for a grainier, more complex bite. Together they add depth that a single mustard can’t match.

Light olive oil keeps things smooth without overpowering the yogurt’s tang, and fresh lemon juice brightens every spoonful. Mixed herbs added to taste let you customize the flavor direction each time you make it.

Aim for ranch dressing consistency. If it’s too thick after mixing, drizzle in a bit more oil and stir until it pours easily off a spoon.

Chef Tips

• Use full-fat or 2% plain yogurt for the best texture. Nonfat yogurt is thinner and can make the dressing watery.
• Use light olive oil, not extra virgin. EVOO has a strong, peppery flavor that fights with the mustard and lemon.
• The mixed herbs are flexible. A blend of dried thyme, oregano, and basil works well as a starting point.
• This thickens in the fridge as it chills. Thin it with a splash of oil or a squeeze of lemon before serving if needed.

Variations

• Garlic herb: Add a finely minced clove of garlic and a tablespoon of fresh chives for a more assertive flavor.
• Honey mustard version: Stir in a tablespoon of honey to balance the tang for a sweeter dressing.
• Tahini twist: Replace the olive oil with tahini for a creamier, nuttier Middle Eastern-leaning dressing.