Cook the Book: Creamy Herb Dressing

Creamy Herb Dressing

Salad with Creamy Herb Dressing Photo by Rocky Coast Photography

2 tbs fresh minced dill
2 tbs fresh minced flat-leaf parsley
2 tbs fresh minced thyme
2 tbs fresh minced chives
3/4 cup mayonnaise
1/2 cup buttermilk
2 tbs cider vinegar
1/2 tsp coarse salt
1/8 tsp freshly ground black pepper
3/4 tsp hot sauce

Combine the dill, parsley, thyme, and chives with the mayonnaise in a food processor until the herbs are finely chopped.  While the processor is running, slowly pour in the buttermilk.  Add the vinegar, salt, pepper and hot sauce.  Taste and adjust seasoning. Pour into a bottle or jar and refrigerate for up to 2 weeks.

Makes approximately 2 cups.

Photo by Elizabeth Poisson.

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