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.

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