INGREDIENTS
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3/4 cup mayonnaise (Duke’s preferred)
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1/4 cup buttermilk
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2 tablespoons garlic paste (or 4 cloves, grated)
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4 whole scallions
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2 tablespoons fresh chives
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1 tablespoon fresh tarragon
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1/4 cup fresh flat-leaf parsley
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1 tablespoon white vinegar
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Several turns of freshly ground black pepper