How to Make Buttermilk Dressing

Making your own home-made buttermilk dressing is an inexpensive alternative to buying prepared dressing from the supermarket. It's lower in sodium and calories, with each serving containing only 440 milligrams of sodium and 60 calories. This recipe yields approximately two servings of home-made buttermilk dressing, which can be served any place you would normally serve traditional salad dressing.

Things You'll Need

• 1 small clove garlic Sharp kitchen knife 1 small lemon 2 tbsp. mayonnaise 3 tbsp. buttermilk Small mixing bowls Wire whisk ½ tsp. dried parsley ¼ tsp. salt ½ tsp. yellow curry powder Plastic airtight container

Instructions

1. Peel and chop one small clove of garlic using a sharp kitchen knife and set aside. Cut the lemon in half and squeeze approximately 2 tbsp. of juice from one half into a small mixing bowl. Set aside.

2. Combine the mayonnaise and buttermilk in a second small mixing bowl using a wire whisk until thoroughly mixed. Add the chopped garlic and lemon juice and whisk again.

3. Add the parsley, salt and curry powder to the buttermilk mixture. Whisk to combine and then taste. Add more salt and/or curry powder to taste, if desired.

4. Transfer the buttermilk dressing to a plastic airtight container. Place in the refrigerator to thicken for at least 30 minutes before serving.

5. Stir the dressing and serve as desired. Store any leftovers in the refrigerator for up to three days before discarding any unused portion.

Tips & Warnings

• Serve the buttermilk dressing over salad or use it in place of sour cream for baked potatoes or Mexican dishes. It can also be used to add flavor to fish and chicken dishes. Instead of chopped garlic, ¼ tsp. of garlic powder may be used if necessary.

References

• Book: So What Can I Eat?! How to Make Sense of the New Dietary Guidelines for Americans and Make Them Your Own; Elisa Zied, Ruth Winter; 2006