make you’re own salad dressing – skip the bottles
Are the shelves in the door of your refrigerator lined with half-empties of bottled salad dressings? Vinaigrettes? Thousand Island? Ranch? There’s a better, tastier and more economical way. Make your own. It takes 5-10 minutes and the results are infinitely more interesting.
True story: I’ve never bought a bottled salad dressing. My mother always made her own vinaigrettes and she shared her method with me when I was barely tall enough to see over the kitchen counter. I’ve been making my own ever since.
Our everyday go-to is a simple vinaigrette, but sometimes we like a change. This buttermilk dressing is a tasty shift from the ordinary. Along with the buttermilk — lemon zest and juice add a citrusy pucker.
Lots of fresh chopped garlic and herbs take it to the next level. Speaking of herbs, you can use just about any herb you like — though I wouldn’t recommend rosemary — the leaves are too tough. Fresh tarragon, though, is a must. The mild anise flavor makes this blend special.
Whisk it up in a glass measuring cup and spoon it over your favorite salads or use it as a dip for vegetables. You’ll never go back to the bottled dressings again.
Dressing can be kept up to a week in the refrigerator. In fact, you can use your old “Good Seasons” cruet to store it in. Might as well get some use out of it!
- 1 cup buttermilk
- 2/3 cup mayonnaise
- 1 teaspoon lemon zest (from one lemon)
- 2 tablespoons lemon juice
- 1 tablespoon freshly chopped thyme leaves
- 1 tablespoon freshly chopped tarragon leaves
- 1 tablespoon freshly chopped chives
- 1 tablespoon freshly chopped parsley
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoons pepper
- Combine buttermilk and mayonnaise in a medium bowl. Whisk to combine.
- Stir in lemon zest and juice. Add herbs and stir to combine. Add salt and pepper.
- Chill one hour to thicken before serving.
- Great as a dip for a crudite platter, or drizzled over your favorite salad