1. Zest the lemons and chop. Squeeze the juice through a strainer. Reserve 2 tbsp. of zest and 1/4 cup of juice.
2. Pon la nata agria, la mayonesa, la ralladura y el zumo de limón, el perejil, la albahaca, el cebollino, la cebolla y el ajo granulados, la sal y la pimienta blanca en un bol de acero inoxidable. Bate bien todos los ingredientes.
3. In batches place the dressing ingredients in a blender. Puree until smooth. Place in a stainless steel mixing bowl. Whisk the batches together. Place in a covered storage container and refrigerate until needed.
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