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 firstname.lastname@example.org.