Creamy Buttermilk Interchangeable Salad Dressing

By • May 28, 2015 0 Comments

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Creamy Buttermilk Interchangeable Salad Dressing


Author Notes: I found this recipe online. In it's original form, it is one of Emeril's (http://emerils.com/125658/buttermilk-parmesan-dressing). I loved it from the start but one day when I was looking to make it, I was missing a few things. I started substituting cheese types and then one day I threw in some fresh herbs. This recipe has not failed me yet. I definitely recommend experimenting. Emeril also throws in raw garlic. I usually skip it but you can always throw it in if you want. Oh and one day I forgot the buttermilk...it came out thicker (obviously) and it made a perfect vegatable dip :-)LizTerry

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Makes 1 1/2 c

  • 1 egg
  • 1/4 cup parmesan (or cheddar or blue cheese or goat cheese)
  • 1/4 cup buttermilk
  • 1/4 cup chopped spring onions (or fresh basil, fresh thyme, fresh oregano, etc)
  • 2 teaspoons lemon juice (or red wine vinegar, apple cider vinegar)
  • 1/2 cup vegetable oil
  • pinches salt
  • 1/2 teaspoon fresh cracked pepper
  1. Throw everything, except the oil, into a food processor or blender. Run until well blended.
  2. Slowly drizzle the vegetable oil into the blender/food processor while it is running.
  3. Use immediately or store the dressing in the fridge. Since there is a raw egg in this dressing-don't keep it too long! But if you love this dressing like I do, it won't last anyway.

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