Here is a recipe for homemade I adapted from one of my favorite cookbooks. I have changed it to suit my taste. I hope you like it.
*See vegan substitutions below.
1 Cup mayonnaise or vegannaise
1/2 Cup Buttermilk
2 T. lemon juice, freshly squeezed
1/2 tsp. salt
1 tsp. celery seed
1 T. Oregano, fresh, chopped
(or 1 tsp. dried)
1/2 garlic powder
1/4 tsp. black pepper (or more to taste)
Pinch cayenne pepper
Mix all together with a whisk. Store in the refrigerator for up to one week.
*For vegans: substitute the buttermilk with 2 T. either lemon juice or vinegar added to 1 cup soy milk or almond milk. Let stand for 5 minutes.
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