There’s something about a creamy, tangy – dare I say? – zippy buttermilk dressing that makes it positively crave-able. And despite its richness, buttermilk has fewer calories than whole milk, so pour it on and let go of the guilt.
1 cup buttermilk, well-shaken
1/4 cup sour cream
2 tablespoons chives, minced
1 tablespoon onion, peeled and grated
2 tablespoons mayonnaise
2 tablespoons cider vinegar
1 tablespoon olive oil
1 clove garlic, peeled and grated
Sea salt and freshly ground black pepper, to taste
Combine all ingredients in a tight-sealing jar and shake until well blended. Store in refrigerator up to five days.
Yields about 1-1/2 cups
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I LOVE buttermilk dressing. Sometimes get it just right sometimes not. You can bet I’ll try this one out and probably adopt it as my go to buttermilk dressing! Thanks.
Me too . . . in fact, I’m glad you posted this. I’ve got a container of buttermilk leftover in the fridge, I’ll whip up a batch for the fam’s visit. Enjoy!
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