• 2/3 cup (150 mL) buttermilk
• 1/3 cup (75 mL) light mayonnaise
• 2 tsp (10 mL) cider vinegar
• 1/2 tsp (2 mL) Dijon mustard
• 1/4 tsp (1 mL) pepper
• 1 pinch salt
• 1 dash hot pepper sauce
• 1 tbsp (15 mL) chopped fresh dill
• 1 tbsp (15 mL) chopped fresh parsley

1. In liquid measure or small bowl, whisk together buttermilk, mayonnaise, vinegar, mustard, pepper, salt and hot pepper sauce. Stir in dill and parsley. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Servings: 1 1/3 cup