Chive Buttermilk Dressing

August 16, 2008

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I’m one of those people, I admit it, that just simply don’t like bottled salad dressing. I’d much rather quickly sprinkle a salad with olive oil, vinegar, salt, pepper and maybe an herb or two than pour on some pre-made concoction.

But I do have a whole bunch of dressings that I make in batches and am very happy to have on hand. My Buttermilk Chive Dressing is one of them.

And from my experience, serving a homemade dressing is a *very easy* way to impress your guests. I think it’s because most people either don’t want to bother making their own, like the bottled dressings just fine, or simply don’t think of making it themselves….so when you serve salad with a dressing you made yourself, it usually elicits some very favorable responses! *smile*

This is a very light, yet flavorful dressing. Perfect for spring and summer salads (though truth be told, I enjoy it all year long.) Not too ‘gloppy’ and not so fattening that you may as well be eating french fries rather than a salad…just enough flavor to enhance. I’ll even use some of this, along with a bit of mayo, when making Chicken Salad—it adds moisture and flavor to the chicken salad, while cutting down greatly on fat (because you’ll need less of the mayo).

Buttermilk Chive Dressing

2 TBS Fresh Lemon Juice
3/4 – 1 teaspoon Sea Salt (or whichever salt you prefer)
1/4 teaspoon freshly ground Black Pepper (or to taste)
1/2 teaspoon Garlic Powder (* see note)
2 generous TBS Mayonnaise
3 TBS Buttermilk Powder (**see note)
1 cup well-shaken Buttermilk
1/2 cup chopped Fresh Chives

Put all ingredients, except the chives in a mason jar, cover and shake to combine. Add the chives and shake again. Taste for seasoning, correct and you’re done! See–so, so easy!

You can serve it right away, but this will greatly benefit from some time in the fridge. It will thicken and the flavors will all come together.

This will last at least a week in the fridge—maybe even longer, I’ve just never had any left longer than that.

*You can use a fresh garlic clove, minced, instead of the garlic powder–but be careful–the fresh garlic can get stronger and stronger if you plan on keeping this for a while. Also, if you plan to make a double batch or more, don’t increase the fresh garlic–still just use the one clove–using more seems to simply take over and ruin the more delicate lemon, buttermilk and chive flavors. You can always adjust the level using a bit of garlic powder or garlic salt before serving.

**Buttermilk Powder is something you can find in just about any grocery store, it will be in the baking aisle, near the powdered milk and the like. It adds body to the dressing and ups the buttermilk ‘tang’…but you can absolutely leave it out if you’d like. I would then add another TBS or so of the mayo, just to give it a bit more body…but if you’re watching fat and calories, you can simply leave it out—the resulting dressing will be a bit thin, but still delicious–and a perfect pairing for softer lettuces such as Boston or Red or Green Leaf.

Filed Under: Diet-Friendly, Recipe, Salad, Savory, Vegetarian-Friendly

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