Buttermilk Dressing with Herbs and Green Peppercorns
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CATEGORY
CUISINE
TAG
YIELD
Dairy
Sauces, Seasonings, Salads
1
Batch
INGREDIENTS
2/3
c
Buttermilk
1/3
c
Olive oil
1 1/2
tb
Lemon juice
1/4
c
Mayonnaise
3
tb
Garlic chives; snipped
1
ts
Fresh minced tarragon
2
ts
Coarsely ground green peppercorns
1/2
ts
Salt (approximately)
1/4
ts
Sugar
INSTRUCTIONS
Whisk buttermilk, olive oil, lemon juice and mayonnaise in a small bowl
until mixture is smooth and well blended. Blend in remaining ingredients.
Cover the bowl tightly with plastic wrap and refrigerate for at least 30
minutes. Correct seasoning and allow to come to cool room temperature
before serving.
Yield: About 1 1/2 c. dressing.
Belsinger and Dille write: "This tangy dressing goes well with all kinds of
salad greens and is especially good with cucumbers and summer-ripe
tomatoes. Pour it over steamed and sliced new potatoes for a delicious
warm potato salad. Coarsely crack the peppercorns in a mortar and pestle
or use the flat side of a chef's knife to crack them on a cutting board.
The dressing will keep, in a tightly covered jar, in the refrigerator for
about a week."
From Susan Belsinger and Carolyn Dille's "Peppercorns Around the World"
article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg.
48. Posted by Cathy Harned.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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