Garlic And Herb Buttermilk Dressing Recipes

Steps:

• Wisk together all ingredients and thoroughly chill.
• I like to use powdered garlic instead of a crushed clove for consistency. Passive time listed is chilling time.

Steps:

• Whisk together the yogurt, herbs, garlic and a generous pinch of salt in a small bowl. Whisk in the lemon juice and a couple turns of freshly ground black pepper until blended.

Steps:

• Mix all ingredients by shaking in 1-quart jar with a tight-fitting lid. Refrigerate until ready to serve. Shake well before dressing. Good on salad greens, seafood salad or boiled potatoes.

Steps:

• Whisk together the mayonnaise, herbs and a generous pinch of salt in a small bowl. Whisk in the buttermilk and a couple turns of freshly ground black pepper until blended.

Steps:

• Combine all ingredients in a bowl and mix well. Chill overnight to allow flavors to develop.

Steps:

• Mash garlic with the salt until its paste-like. You can use a mortar and pestel or just place your knife parallel to the cutting board and mash.
• Combine all ingredients and mix well. If the dressing is too thick, add more buttermilk 1 tablespoon at a time until desired consistency. Refrigerate at least one hour for flavors to combine. You'll never buy store dressing again.

Steps:

• Whisk vegetable oil, vinegar, sugar, salt, parsley, garlic, basil, celery seed, marjoram, and black pepper together in a bowl.

Steps:

• Whisk together the buttermilk and mayonnaise, then add the rest of the ingredients and seasonings. Whisk the mixture until the ingredients are fully incorporated and no lumps remain. When chopping the fresh chives and parsley, I recommend that you finely chop them so they'll incorporate evenly and the flavors will be released into the dressing. Reserve 1 tsp of the chopped chives for garnishing the top. Chill well for at least 4 hours before serving. Yield: Approx. 2 1/2 cups