Buttermilk Vinaigrette

By • July 21, 2009 3 Comments

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Makes 2/3 cup

  • 1 teaspoon Dijon mustard
  • 1 1/2 tablespoons red wine vinegar
  • sea salt
  • 1/4 cup olive oil
  • 1/4 cup buttermilk
  • freshly ground black pepper
  • 1/2- 1 teaspoons onion juice
  1. In a small bowl, whisk together the mustard, vinegar and salt. Gradually whisk in the olive oil until emulsified, then whisk in the buttermilk. Season to taste with pepper and onion juice-- add more salt, if needed.

More Great Recipes: Vegetables|Condiments

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Comments (3) Questions (1)


over 3 years ago thatwasdelish

I would like to make this dressing. How do you get onion juice? Thanks I 'm looking forward to tasting this.


about 6 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

I made this yummy dressing last night and poured it over shredded cabbage and minced shallots. Best slaw ever. Thank you for this yummy recipe.


about 6 years ago lastnightsdinner

This sounds wonderful. I've been making my own butter at home for a while now, and am always looking for new ways to use the buttermilk that is left over from the process.