Buttermilk-Herb Vinaigrette

Name: Buttermilk-Herb Vinaigrette
Yield: makes about 1/2 cup
Ingredients: 4 tablespoons buttermilk; 2 tablespoons white-wine vinegar; 1/2 garlic clove, minced; 1/2 teaspoon coarse salt, plus more for seasoning; 1/4 teaspoon freshly ground pepper, plus more for seasoning; 2 tablespoons extra-virgin olive oil; 1/4 cup chopped fresh herbs, such as chives, parsley, thyme, tarragon, and dill

January 26, 2012

Recipe information

Yield
makes about 1/2 cup

Ingredients

4 tablespoons buttermilk

2 tablespoons white-wine vinegar

1/2 garlic clove, minced

1/2 teaspoon coarse salt, plus more for seasoning

1/4 teaspoon freshly ground pepper, plus more for seasoning

2 tablespoons extra-virgin olive oil

1/4 cup chopped fresh herbs, such as chives, parsley, thyme, tarragon, and dill

Preparation

Combine the buttermilk, vinegar, garlic, salt, and pepper in a bowl. Allow the ingredients to macerate for 10 minutes. Slowly whisk in the oil until the mixture is emulsified. Stir in the herbs. Adjust the seasoning, with salt and pepper.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSalad Dressing Salad Buttermilk Dairy Gluten Free Nut Free Vegetarian Quick Easy No-Cook Cookbooks

Recipe notes

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