buttermilk dressing?

buttermilk dressing

I’m always on the lookout for new ideas to keep salads exciting.

And when I read about buttermilk dressings in two different locations in the space of 24 hours, I took it as a sign.

My first attempt, actually following a recipe for a change was OK.

With a heap of buttermilk to use up, I decided to have another go. Using a more minimalist approach.

The results were outstanding!

Basically buttermilk provides both the acidity and the smoothness that a good dressing needs.

You end up with freshness and lightness that you wouldn’t normally expect from a creamy dressing. So good.

buttermilk dressing
serves 2-3

1 tablespoon dijon mustard
6 tablespoons buttermilk

1. Whisk mustard & buttermilk together until smooth.

2. Taste & season. Serve drizzled over salad leaves (crunchy cos is
great here) or in a bowl on the side.

buttermilk & mustard sauce – increase the mustard to 2 tablespoons. Serve with roast or BBQ chicken or drizzled over roast eggplant (aubergine).

dairy-free / vegan – replace the buttermilk with 1 tablespoon sherry vinegar or lemon juice and 3 tablespoons extra virgin olive oil.

Jules x

ps. Looking for a quick & easy meal planning system? Check out the new class at the Stonesoup Virtual Cookery School over here:

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