Time 5m Yield 1 1/4 cups Number Of Ingredients 6 Steps:
Stir together salt, sugar, and paprika with lemon juice and vinegar until salt and sugar are dissolved. Whisk in sour cream, blending until smooth.
Time 5m Yield about 1 cup. Number Of Ingredients 6 Steps:
In a bowl, combine the sour cream, milk, brown sugar, vinegar, mustard and salt. Serve Immediately; refrigerate leftovers.
Time 5m Number Of Ingredients 8 Steps:
Gather the ingredients. Whisk together the salt, pepper, paprika, sugar, garlic powder, oil, and vinegar until sugar is dissolved. Add sour cream and whisk the mixture briskly to combine. Cover and refrigerate until ready to serve.
Time 6h10m Yield 12 Number Of Ingredients 9 Steps:
Whisk together the oil, vinegar, sour cream, salt, mustard, sugar, parsley, garlic and pepper. Refrigerate at least 6 hours before serving.
Yield Makes about 1 cup Number Of Ingredients 4 Steps:
In a small bowl, whisk together the mayonnaise, sour cream, and vinegar; season with salt and pepper. Refrigerate, covered, until ready to use, up to 4 days.
Yield 4 servings Number Of Ingredients 13 Steps:
For the Sour Cream Dressing: Whisk sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt, and pepper in a medium bowl to combine. Do Ahead: Dressing can be made 1 day ahead. Cover and chill. For the salad: Trim root end of lettuce; discard any wilted outer leaves. Cut into quarters lengthwise, then cut each quarter crosswise into 3" pieces. Without separating wedges into leaves, transfer to a large platter. Tuck avocado pieces among lettuce and drizzle lemon juice over; season with salt. Spoon half of dressing over salad and top with chives; season with pepper. Serve with remaining dressing alongside.
Time 10m Yield 2-1/2 cups. Number Of Ingredients 9 Steps:
Place the first eight ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a bowl or pitcher. Cover and refrigerate until serving.
Time 5m Yield 1/2 cup Number Of Ingredients 4 Steps:
Mix well until blended. Keep refrigerated. Blend into salad, or serve with cucumbers.
