In a small mixing bowl, add the sour cream, buttermilk and apple cider vinegar and whisk until the ingredients are incorporated. Add the chives, dill, sugar, and salt and pepper to taste and stir once more. Cover and store in the refrigerator until ready to use. For best results, do a day or two ahead of time before using.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Andrew Donovan, The Brine and Bottle
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