How to make homemade buttermilk dressing

06/22/2014 5:00 AM

06/22/2014 2:08 PM

You need a whole box of toothpicks to eat my homemade buttermilk dressing these days because there are so many fresh herbs in it. Here’s my recipe:

I make enough to fill two empty salad dressing bottles at a time. It lasts a couple of weeks in the fridge. With a whisk beat buttermilk and mayonnaise in roughly a 1:2 ratio together until it is as thick you like it. Add the juice of half a lemon. Salt and pepper to taste. Add about a tablespoon of minced or grated onion (optional) and one clove minced garlic (optional). Add any of these fresh herbs, chopped: Lots of parsley, lots of chives, some dill, some tarragon.

To reach Cindy Hoedel, call 816-234-4304 or send email to choedel@kcstar.com.

Join the Discussion

The Kansas City Star is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Terms of Service