Ingredients:

  • 1 cup High-quality Mayonnaise
  • 1/2 cup Full-fat Sour Cream
  • 1/2 cup Real Buttermilk
  • 1.5 tsp Dried Dill
  • 1 tsp Dried Parsley
  • 2 tbsp Fresh Chives, finely minced
  • 1 tsp Onion Powder
  • 1/2 tsp Sea Salt
  • 1/2 tsp Freshly cracked Black Pepper
  • 1 large Garlic Clove
  • 2 tsp Freshly squeezed Lemon juice
  • 1/2 tsp Worcestershire sauce

Instructions:

  1. Use a Microplane to grate the garlic clove into a small bowl, or mince it into a fine paste. Note: This prevents biting into raw garlic chunks later.
  2. In a medium bowl, whisk the 1 cup mayonnaise and 1/2 cup sour cream until perfectly smooth and glossy.
  3. Gradually pour in the 1/2 cup buttermilk while whisking constantly. Note: Adding it slowly prevents the fat from breaking or becoming lumpy.
  4. Stir in the 1.5 tsp dried dill, 1 tsp dried parsley, 1 tsp onion powder, 1/2 tsp sea salt, and 1/2 tsp black pepper.
  5. Fold in the 2 tbsp minced chives, 2 tsp lemon juice, and 1/2 tsp Worcestershire sauce until the green specks are evenly distributed.
  6. Taste and adjust. Dip a leaf of lettuce or a carrot into the mix. Note: It will taste slightly salty now, but it will mellow as it chills.
  7. Cover and chill. Seal the bowl or transfer to a jar and refrigerate for at least 30 minutes. Wait until the dressing has thickened slightly before serving.
  8. Give it a quick whisk before serving to redistribute the herbs that may have settled.