1. Zest the lemons and chop. Squeeze the juice through a strainer. Reserve 2 Tbsp. of zest and ¼ c. of juice.
2. Place the sour cream, mayonnaise, lemon zest and juice, parsley, basil, chives, granulated onion and garlic, salt and white pepper in a stainless steel mixing bowl. Whisk together thoroughly.
3. In batches, place the dressing ingredients in a blender. Purée until smooth. Place in a stainless steel mixing bowl. Whisk the batches together. Place in a covered storage container. Label, date and refrigerate until needed.
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