Ingredients

1 cup full-fat mayonnaise, Duke’s or Hellmann’s
½ cup buttermilk, shake well before measuring
¼ cup full-fat sour cream
1 tablespoon fresh chives, finely chopped (or 1 teaspoon dried)
1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried)
1 teaspoon fresh dill, chopped (or ½ teaspoon dried)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon white vinegar, or fresh lemon juice
½ teaspoon kosher salt, more to taste
¼ teaspoon freshly ground black pepper
Pinch of sugar, optional, balances the tang

Directions

In a medium bowl, whisk together the mayonnaise, buttermilk, and sour cream until smooth and lump-free.

Stir in the chives, parsley, dill, garlic powder, onion powder, vinegar, salt, pepper, and sugar. Whisk until evenly combined.

Add more salt or pepper if needed. Thin with extra buttermilk or thicken with another spoonful of mayo to reach your preferred consistency.

Cover and refrigerate for at least 1 hour — overnight is even better. This is when the magic happens.

Give it a quick stir and enjoy with chicken tenders, fries, salads, or veggies.