Ingredients:

  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 0.5 cup buttermilk
  • 1.5 tsp dried parsley
  • 1 tsp dried dill weed
  • 0.5 tsp dried chives
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp salt
  • 0.25 tsp pepper
  • 1 tsp fresh lemon juice
  • 1 clove garlic, finely minced
  • 1 dash Worcestershire sauce

Instructions:

  1. Combine the primary fats. In a large mixing bowl, combine the 1 cup mayonnaise and 0.5 cup sour cream. Whisk until the texture is uniform and completely smooth. Note: Starting with just these two ensures no lumps of sour cream remain in the final product.
  2. Infuse the dried aromatics. Add the 1.5 tsp dried parsley, 1 tsp dried dill weed, 0.5 tsp dried chives, 0.5 tsp garlic powder, and 0.5 tsp onion powder. Whisk vigorously until the herbs are evenly speckled throughout.
  3. Introduce the buttermilk. Slowly pour in the 0.5 cup buttermilk while whisking constantly. Note: Adding it slowly prevents the emulsion from breaking and splashing.
  4. Add the flavor accents. Stir in the 1 tsp fresh lemon juice, 0.25 tsp salt, 0.25 tsp pepper, 1 dash Worcestershire sauce, and the finely minced 1 clove of garlic.
  5. Seal and refrigerate. Transfer the dressing to an airtight glass jar and refrigerate for 120 minutes until the flavors have melded and the texture is chilled.
  6. Final consistency check. Give the jar a shake. If it's too thick after chilling, whisk in one extra tablespoon of buttermilk.
  7. Taste and adjust. Dip a leaf of lettuce in. If it needs more zing, add a tiny drop of lemon juice.
  8. Serve cold. Pour into a chilled bowl until it flows in a smooth, velvety stream. > Chef's Tip: If you want an even deeper garlic flavor without the bite of raw garlic, grate the clove on a microplane directly into the lemon juice and let it sit for 5 minutes before adding it to the cream base. This cooks the garlic slightly.