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Buttermilk Dressing

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Hall Foose


Recipe Introduction

"Back in the day of my grandparents, buttermilk meant the liquid derived from churning cream into butter, mildly sour in flavor from the ripening of the cream. Today the cultured buttermilk we see in dairy cases is skim or low-fat milk that has been slightly fermented with the same cultures used in making butter and then heated to stop the fermentation process. Like so many things, all buttermilk is not created equal. Many are additionally thickened with stabilizers and gums. Pick buttermilk with a simple list of ingredients: whole milk and cultures. I like a simple iceberg wedge with a little of this dressing drizzled over the top and a nice crumble of blue cheese, maybe some diced tomato if they are good and in season, and crumbled bacon if there is some around."

List of Ingredients

â—¦ ½ cup buttermilk
â—¦ 2 tablespoons sour cream
â—¦ 2 tablespoons mayonnaise
â—¦ ½ teaspoon chopped shallot
â—¦ ½ teaspoon chopped chives
â—¦ ½ teaspoon chopped parsley leaves
â—¦ ½ teaspoon thyme leaves
â—¦ ½ teaspoon cider vinegar
â—¦ ½ teaspoon sugar
â—¦ ¼ teaspoon salt
â—¦ â…› teaspoon garlic powder


Recipe

In a medium bowl, whisk together the buttermilk, sour cream, mayonnaise, shallot, chives, parsley leaves, thyme leaves, cider vinegar, sugar, salt, and garlic powder.

Chill for one hour.
Store in the refrigerator for up to one week.

Makes ¾ cup