With few exceptions, I make my own salad dressing. Having more
than once read the ingredients on bottled salad dressing, I tend to shy away
from those. There’s really nothing to making your own salad dressing,
particularly if you have a mini food processor to blend everything together for
you. It emulsifies salad dressing like nobody’s business, even better than
those you buy in the store that will occasionally need a good shaking. You just
have to make up your mind that you’re going to do it, and once you do, not only
will you enjoy it, but you’ll start to experiment like I did with this
dressing. Give it some thought. It’s economical, the quality control is
unbeatable, and the taste and freshness is phenomenal.
½ c. buttermilk
½ c. Duke’s
mayonnaise
1/3 c. grated Parmesan cheese
Juice of ½ lemon
1 t. Dijon
mustard
1 t. freshly ground black pepper
¼ t. kosher
salt
Combine all ingredients with either a mini
food processor, or by whisking to within an
inch of your life. Cover, refrigerate. Keeps 7 to 10 days.
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5 comments:
I make salad dressings all the time. I have never used buttermilk in a recipe though. Thanks for the idea…as always!
Definitely make the dressing myself...mayonnaise too. This dressing sounds really great.
Yum, this one's right up my alley. I have a bit of "whole fat" buttermilk plus a wedge of Parmesan in the fridge, and this will get made today!
I made this yesterday and can't stop thinking about it! My lemon was big and I guess it was too much, so I had to add a teaspoon of honey to take away the pucker. ;) Otherwise I followed your recipe - game changer!
---Linda at Texas Quilt Gal
Just what I needed to make it for our Christmas even dinner. Thanks for the recipe.
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