2 tablespoons low-fat mayonnaise
1/2 cup buttermilk
1 sprinkle of Tabasco or hot chilli sauce or 1 tsp. dry mustard powder
2 tsp. white vinegar
1/2 tsp. sugar
1/4 teaspoon garlic powder or 2 cloves of garlic
1 tsp. dried oregano
1 tsp. dried chives
2 tbs. fresh parmesan cheese
Salt to taste
Freshly ground black pepper to taste
2 tbs. sour cream
Place everything, except sour cream, in a blender and blend until almost smooth. Slightly rough texture is good.
Add and mix sour cream. One quick blitz in the blender should be enough.
Place in an airtight jar or bottle and refrigerate. Keep for no more that 7-10 days.
Aslo see Salad Dressing Selection.