Ingredients:
1 cup sour cream
3/4 cup Duke’s Mayo
1 cup buttermilk
2 lemons (zest one & juice one)
1 ounce chives
2 ounces dill stems
2 ounces parsley stems
1/2 teaspoon black pepper
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup bottarga (can be substituted with 1 1/2 tablespoon of fish sauce)
Place all herbs and buttermilk into a blender and process until smooth. Mix all other ingredients in a mixing bowl. Pour herb and buttermilk mixture into your mixing bowl and fold into your dressing.
