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Author Notes: I've been making David Leite's milk mayonnaise as my homemade mayo for a while now, mostly because it comes together more easily for me than an egg mayo, but also because I love the brilliant white color. I noticed one time when I forgot to add the lemon juice before blending that the mixture didn't thicken up until I added some acid. The next time I had some buttermilk on hand I decided to give it a go as the base, as it is both emulsified and acidified. Lo and behold, it worked, and it makes a great base for an herbed dressing or dip. Now instead of mixing the right ratios of mayo, buttermilk, and yogurt for a ranch dip I just emulsify it all together. —prettyPeas
- 1/3 cup buttermilk
- 2 cloves garlic, pressed (or 4 cloves roasted)
- 2/3 cup oil, neutral (may substitute up to 1/4 cup with olive oil)
- salt and pepper to taste
- Add pressed garlic to buttermilk and blend with immersion blender.
- Add oil slowly in a thin stream. Once mixture begins to emulsify it is safe to add oil more rapidly. I haven't broken this emulsion once (thought I've messed up traditional mayonnaise several times).
- If mixture hasn't formed a "thick dressing" consistency after adding all the oil add a bit of lemon juice or other acid (no more than 1/2 tsp.) and blend fully. I've had different results with different buttermilks.
- Salt and pepper to taste.
- 1 bunch batch buttermilk mayonnaise from above
- 2 tablespoons yogurt
- 2 teaspoons fresh dill
- 1 tablespoon chives or scallions
- 1 tablespoon other fresh herbs
- 1/2 teaspoon black pepper
- Chop herbs to smallish pieces which won't wind around the immersion blender.
- Blend all ingredients until smooth. If mixture isn't thick enough add additional yogurt and oil and reblend.
- This recipe was entered in the contest for Your Best Dip
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Recipe of the Day
It's time to travel.
No plates, no problem.
Off to market.