I wish buttermilk was sold in 500-mL cartons. Actually, 250-mL cartons would be even better. But it’s not, and so I’m forever coming up with new ways to use up buttermilk.
I finally figured out that you can’t just use straight buttermilk for a salad dressing. It’s too runny and too tart, and needs to be creamy-ified by a good dollop of mayo. Once that’s in order, just season it with salt, dijon, garlic and herbs and you’re good to go. And by go, I mean drizzle this on green salad or coleslaw or any cold vegetable.
- ½ cup buttermilk (well-shaken before measuring)
- 3 tablespoons mayo
- 2 teaspoons lemon juice or cider vinegar
- 1 teaspoon dijon
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt
- Fresh black pepper
- ¼ cup chopped chives or a mix of chives, tarragon and parsley
- Shake the buttermilk with the mayo, lemon juice, dijon, garlic powder and salt in a jar. Season with pepper. Shake in the chives. Use right away, or keep it maximum 24 hours in the fridge (the herbs start to get yucky after that).