PREP: Chop all the herbs before measuring to get an accurate measurement.
BLEND: Add all the ingredients to a blender or food processor in the order listed. Season to taste with salt & pepper (I add 1 tsp fine sea salt & 1/2 tsp pepper). Blend until well combined and the herbs are evenly broken down and dispersed.
ADJUST: Taste the dressing and add more salt, pepper, garlic, or herbs to personal preference. Keep in mind that it will taste best after some time in the fridge once flavors have a chance to meld and chill.
CHILL: Transfer dressing to a mason jar or lidded container and store in the fridge. When ready to use, give it a quick stir and drizzle over your favorite salad/roasted veggies/etc. If needed, thin the dressing by adding cold water, one tablespoon at a time.
STORAGE: Dressing will stay good for up to a week when stored in an airtight container in the fridge. Unfortunately, it's not a great candidate for freezing and thawing.
Note 1: Mayonnaise: We love Hellman’s/Best Foods® in this dressing. Since there's a lot of mayo, we want a really tasty one (the tastier the mayo, the better the dressing).Note 2: Hotsauce: This is a nice balancing flavor; it doesn't make the dressing spicy. We use Cholula® hot sauce.