1 large garlic clove finely minced with a microplane grater
¼ teaspoon sea salt
1 cup low-fat mayonnaise
¼ cup Italian flat-leaf parsley
2 tablespoons fresh dill (or 1 tablespoon dried) dill, minced
1 tablespoon minced fresh chives
1 teaspoon Worcestershire sauce
1 teaspoon white balsamic vinegar
½ teaspoon fresh ground black pepper
¼ teaspoon sweet paprika
⅛ teaspoon cayenne pepper
Dash of hot pepper sauce (I like Frank's)
¼ cup low-fat buttermilk (or more, as needed to reach desired consistency)
With the flat side of a chef's knife or with the bottom or a spoon, mash minced garlic together with the salt. Add garlic paste to a medium mixing bowl with the mayonnaise, parsley, dill, chives, Worcestershire sauce, vinegar, black pepper, paprika, hot sauce and buttermilk; whisk until combined. Taste and adjust salt and pepper. Add more buttermilk if desired for thinner texture. Chill 1 to 2 hours to allow the flavors time to blend.
Makes about 1¼ cups.
Cook's notes: The garlic flavor will become more assertive over time. Full-fat mayo and buttermilk may be substituted.
Nutrition values per 2 tablespoons: 46 calories (35 percent from fat), 1.8 g fat (trace amount saturated), 7 g carbohydrates, 0.1 g fiber, 0.3 g protein, 0.4 mg cholesterol, 297 mg sodium.