Our dreamy buttermilk dressing is to die for! It’s luscious tart creaminess will add some excitement to your salads or use it as a sauce on top of grilled steak, fish or chicken – yummmy!
Whether you’re dressing up a simple salad or enhancing the flavours of a grilled chicken dish, this creamy dressing is a game-changer.
You Will Need
How to Make It
Place all ingredients in a small bowl and season.
Mix well together with a small whisk or a fork, taste and adjust seasonings according to your preferences.
Place in a sealed glass container and store in the fridge and it should last 5-7 days depending on how fresh your buttermilk and cream cheese were.
What Can I Use It On
- A great dressing for fishy salads such as smoked salmon, smoked trout, tuna, etc.
- Chicken or steak salads.
- Great on mixed salads and raw vegetable salads.
- Incredible on grilled cos/romaine lettuce.
- Pasta, coleslaw or potato salads.
- Amazing on roasted or steamed brassicas such as broccoli or cauliflower.
- Try using it to poach some white firm-fleshed fish such as snapper or cod.
- As a sauce to pour over steak, fish or chicken.
- Ti dip your crispy fried chicken into.
- Double the cream cheese and use as a dip for crudités or chips or crumbed chicken or fish fillets.
Tips and Questions
What is Buttermilk?
- In short it’s just sour milk – fresh milk that has been allowed to turn sour.
- Traditionally the leftover milk after butter has been churned, low in fat and high in protein, is allowed to ferment which gives it a tart taste.
- Nowadays most buttermilk’s are cultured, which means that enzymes are injected into low fat milk and then heated.
What Can I Substitute for Buttermilk?
- Milk and vinegar or fresh lemon juice – place one tablespoon of white vinegar or apple cider vinegar or fresh lemon juice in a bowl then add one cup of milk minus one tablespoon and stir together. Let it stand for five minutes or so. This makes one cup.
- Sour cream or yoghurt and milk or water – place ¾ cup of sour cream or yoghurt in a bowl the add ¼ cup of milk or water and mix together. This makes one cup.
How Much Does It Make ?
- This recipe will make just over ¾ cup of dressing enough for two salads that serve four people.
- The nutritional information has been calculated for eight servings.
How Long Can I Store It For?
If you store your buttermilk dressing in a sealed glass container in the coldest part of the fridge it should last for approximately 5-7 days depending on how fresh your buttermilk and cream cheese were.
Recipe Card
Ingredients
- ½ cup buttermilk
- ¼ cup spreadable cream cheese
- 2 tbsps lemon juice
- 3 tbsps oil
- 1 tablespoon chives
- 1 tablespoon lemon zest
- 1 tablespoon Dijon mustard
- Sea salt and cracked black pepper
Instructions
- Place all ingredients in a small bowl and season and mix well together with a small whisk or a fork.
- Taste and adjust seasonings according to your preferences.
- Place in a sealed glass container in the fridge and it should last 5-7 days depending on how fresh your buttermilk and cream cheese were.
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