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Ingredients
US|METRIC
1 SERVINGS
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine (or white balsamic vinegar)
- 1 tsp. honey
- 1/4 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 1/2 cup sour cream (optional)
- 1/3 cup buttermilk
- 1 Tbsp. white wine vinegar (or white balsamic)
- 1 clove garlic (peeled and minced very fine)
- 1/4 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 3/4 cup mayonnaise
- 1 oz. grated Parmigiano-Reggiano cheese (chopped or grated)
- 1 clove garlic (peeled and roughly chopped)
- 3 Tbsp. lemon juice (freshly squeezed)
- 1 tsp. fish sauce (gluten free, or Worcestershire sauce (or anchovy paste))
- 1/4 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- milk (or buttermilk by the half-teaspoonful, if necessary)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 Tbsp. lemon juice (freshly squeezed)
- 1/2 cup fresh flat leaf parsley (chopped, or basil, but I much prefer parsley)
- 1 tsp. fish sauce (gluten free, or Worcestershire sauce (or anchovy paste))
- 1/4 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 2 Tbsp. scallions (chopped, optional)
- milk (or buttermilk by the half-teaspoonful, if necessary)
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