Fresh herbs feel like feast or famine to me.
I often need 1 teaspoon or so of fresh thyme for a recipe, and have none, and have to debate either buying a bunch just for one recipe, or using dried instead (sometimes a yes, and sometimes a no – depending on the recipe). Or I have a buttload of herbs, either because I have been cooking lots of things that called for a teaspoon of this and a tablespoon of that, or because I binged at the farmers’ market or because my green thumb neighbor Ted called me over to relieve him of some basil and cilantro, or because my friend Robert of Melissa’s blessed me with his largesse.
In this case, it was Robert, and after I made all of the things I had planned to make, I was still left with a small garden of herbs, and of all the things I hate to toss into the trash, fresh herbs are top of the list.
SO, in short (too late, Katie), when you have a mixed bag of fresh herbs, and no plans in sight – this is what you should do with them. If you only have sour cream, you can use a cup of that, but the combo of mayonnaise and sour cream is awfully nice.
I used a combo of chervil, oregano, basil, and thyme. Parsley is always good, too, and has a milder freshness, which is great in combo with other most distinctly flavored herbs. If you have rosemary, use it sparingly – it’s strong.
This is what you need to make to serve with, some meat, like this filet, or this roast beef. It’s also great with fish (cod in photo), or shellfish. Chicken breasts. Poached salmon. To top lamb crostini. Basically, you name it – it’s a flexible sauce (or dip!) and changes a plain piece of something into a really nice something else.
Other Dips and Condiments to Try:
Easiest Herb Dip Ever
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup chopped fresh herbs hey if you didn’t read the intro, you might want to, just because I talk about the herbs in more detail there
- Kosher salt and freshly ground pepper to taste
- In a medium bowl, combine the sour cream, mayonnaise, and the herbs. Season with salt and pepper.
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