Buttermilk Chive Dressing
Makes about 2 cups
Always in our fridge, this quick, easy & versatile dressing is light & creamy dressing, but without any preservatives, thickeners, gums, or things you don't necessary need or want when dressing fresh, local produce.
Be sure to source out high-fat, good quality buttermilk. Harmony Organic brand is our go-to, but if you can't find a higher fat buttermilk, here's a couple of options: replace 1/2 cup of the buttermilk with sour cream, OR increase the amount of mayonnaise to 4 tablespoons.
Fresh garden chives were an easy grab for this, but dill, parsley or even a bit of spring onion would work well. The key is fresh lemon juice and a really good amount of sea salt & freshly ground black pepper.
This dressing is ideal on buttery lettuces or spinach, but add in some blue cheese or cheddar cheese and dress that broccoli-bacon salad, or a wedge salad with steak!
1 clove of garlic, cut in half for easy blending
Juice of 1 lemon
1 tsp. good quality sea salt
5-6 turns of freshly ground black pepper
1 tsp. Dijon mustard
2 tbsp. mayonnaise
a good handful of snipped chives
1 1/2 cups Buttermilk
- Place garlic, lemon, salt, pepper, Dijon, mayonnaise and chives in your blender. Blend until smooth, 30-45 seconds. Add just a little of the buttermilk if you need to accomplish this.
- Just stir in buttermilk (or blend for 2 seconds).
- Pour into a jar and enjoy!
- Will keep for a week or more in the refrigerator.