1-1/2 teaspoon Crushed garlic
1 teaspoon Dijon-style mustard
1 tablespoon Chopped fresh tarragon
1 tablespoon Chopped fresh oregano
1 tablespoon Chopped fresh basil
2 tablespoon Chopped fresh parsley
1-1/2 teaspoon Sugar
1/2 teaspoon Vanilla extract
1 tablespoon Fresh lemon juice
1/2 teaspoon Salt
1 ds Tabasco sauce or 1 Fresh chile; minced, to taste
1 ds Freshly ground pepper
1 c Buttermilk
1 c Nonfat or low-fat plain yogurt
In a medium bowl, combine all ingredients, whisking until smooth. Adjust the seasoning with additional salt and/or lemon juice. Refrigerate until needed. The flavor improves on standing. The dressing will keep for up to a week.
Yield: About 2-1/2 cups.