Buttermilk Dressing With Herbs Green Pepper Food

BUTTERMILK-HERB DRESSING

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.

BUTTERMILK HERB MAYO

Steps:

• Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.

BUTTERMILK DRESSING WITH HERBS & GREEN PEPPER

Steps:

• Whisk buttermilk, olive oil, lemon juice and mayonnaise in a small bowl until mixture is smooth and well blended.
• Blend in remaining ingredients.
• Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes.
• Correct seasoning and allow to come to cool room temperature before serving.

BUTTERMILK DRESSING

Steps:

• In a small bowl, whisk together the olive oil and lemon juice. Whisk in the buttermilk and parsley. The dressing will keep, covered, in the refrigerator for 3 days.

BUTTERMILK HERB DRESSING

Steps:

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

SOUTHERN BUTTERMILK SALAD DRESSING

Steps:

• Combine everything but the buttermilk and seasoning and mix well. Whisk in the buttermilk until the dressing is smooth. Season to taste.

BUTTERMILK GREEN GODDESS DRESSING

Steps:

• In a processor, purée 1/2 cup mayonnaise, 1/3 cup buttermilk, 1/4 cup chopped fresh chives, 1/4 cup coarsely chopped flat-leaf parsley, 1 tablespoon chopped fresh tarragon, 1 tablespoon fresh lemon juice, 2 anchovy fillets packed in oil (drained, chopped), and 1 chopped garlic clove until smooth. Season with kosher salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.