This recipe was created for a 1/2-pint Mini Whipper; it can be left as is or doubled for use in the standard pint-size cream whipper. The dressing will hold up for over a week in the refrigerator in the whipper or about 20 minutes at room temperature once dispensed.
3/4 cup low-fat buttermilk
1/4 cup sour cream
1/2 teaspoon Worchestershire sauce
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
Whisk together all ingredients until well incorporated. Pour into siphon canister, seal, charge, shake well and serve.
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