Buttermilk Salad Dressing
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I think a dressing recipe comes in handy right now when salads are the stars and grills are sizzling every weekend. I was inspired by this site, where you can find more interesting dressing recipes.
And since I did not have the chance yesterday, to all those celebrating Easter today, I wish you all the best.
Ingredients
470 ml buttermilk
250 ml mayonnaise (from one egg with 1 teaspoon mustard and as much oil as it absorbs)
2 finely chopped green onion stalks
2 finely chopped dill sprigs
2 finely chopped parsley sprigs
2 teaspoons lemon juice
1 garlic clove (optional)
1/2 teaspoon mustard powder (mustard seeds ground in a coffee grinder)
salt, pepper, chili to taste
Yield: about 750 ml dressing, for approximately 10 individual salads
How to prepare buttermilk salad dressing
- I made the mayonnaise from a raw egg over which I added 1 teaspoon of mustard and then slowly added oil, stirring constantly until the mayonnaise became thick enough to hold on a spoon. Read more here about how to make mayonnaise.
- I then added the remaining ingredients over the mayonnaise, blended well, and tasted for salt and pepper.
- For easier use, I put the dressing into 2 wide-neck bottles of 330 ml (for example, those from Tedi juices or bottles left over from store-bought sauces) using a funnel. Store in the refrigerator for up to 5 days.
Mixing everything together
Buttermilk Salad Dressing
