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Add the buttermilk, mayonnaise, olive oil, hot sauce, lemon juice and Worcestershire sauce, then mash and whisk the dressing until it is mostly smooth

Iceberg Lettuce with Thousand Island Dressing Adapted from Saveur Magazine Makes about 1 1/2 cups Ingredients 1 cup mayonnaise (I used 1/2 cup regular and 1/2 cup light) 2 tablespoons chili sauce 1 tablespoon each, finely chopped: white onion dill pickle cooked beets pimiento chives flat leaf parsley 1/2 finely chopped hard-cooked egg 1/2 teaspoon Worcestershire sauce 1 teaspoon Sriracha sauce (optional) salt and freshly ground black pepper wedges of iceberg lettuce Preparation Fold mayonnaise, chili sauce, onion, dill pickle, beets, pimiento, chives, parsley, egg, Worcestershire sauce and Sriracha sauce if using in a bowl with a rubber spatula