Let dressing sit overnight to meld flavors.
Recipe information
Yield
makes 1 1/2 cups
Ingredients
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons buttermilk
1 tablespoon white-wine vinegar
1 teaspoon Worcestershire sauce
1 bunch chives, coarsely chopped (1/2 cup)
2 green onions, coarsely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon sugar
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper (optional)
Preparation
Combine all the ingredients in a blender or food processor; process until smooth. Refrigerate in an airtight container up to 3 days.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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