Given the tang of the sour cream, buttermilk and mayonnaise, I questioned the necessity of adding any lemon juice or vinegar at all, let alone the rather hefty amount called for. I left it out completely. So glad I did. I also knew this would be too thick for me so I doubled the buttermilk. Perfect. Finally, I knew this dressing would need a serious flavor boost – so I added fresh chives, dill and parsley. What started out as a rather mediocre, too acidic dressing became elevated to five stars. Skip the lemon or vinegar, give it a burst of flavor with some herbs, and thin as necessary with additional buttermilk.
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Given the tang of the sour cream, buttermilk and mayonnaise, I questioned the necessity of...