Time 5m Yield About 1 3/4 cups Number Of Ingredients 10 Steps:
In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream and vinegar. Add the chives, parsley, salt, garlic powder, onion powder and black pepper and whisk well to combine. Store in an airtight container in the refrigerator for up to 1 week.
Time 35m Yield 12 Number Of Ingredients 9 Steps:
In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.
Time 10m Number Of Ingredients 11 Steps:
In a bowl, combine all of the ingredients. Whisk until smooth. Cover and refrigerate until serving.
Time 2h15m Yield 8 servings Number Of Ingredients 14 Steps:
Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork. In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.
Time 15m Yield 4 to 5 cups dressing Number Of Ingredients 12 Steps:
For the seasoning mix: In a bowl, whisk all the ingredients together. Taste and adjust the seasonings to your liking. Transfer to an airtight container and store in the refrigerator until ready to use; it will keep indefinitely. To make 1 cup dressing: In a medium bowl, place 1 tablespoon seasoning mix. Add sour cream and buttermilk and whisk together until smooth. Taste and add salt if needed. Serve immediately or refrigerate, covered, up to 2 days (or up to 2 weeks if made with mayonnaise).
Yield Makes about 1 cup Number Of Ingredients 10 Steps:
In a small bowl, whisk together the mayonnaise and buttermilk. In a mortar and pestle, mash the garlic and onion with the fine sea salt to create a paste, or use a large heavy knife to mince and mash the garlic and onion with the salt into a paste. Add the garlic-onion paste and dry mustard to the buttermilk mixture and whisk well to combine. Add the chives, parsley, dill, and freshly ground black pepper and whisk well to combine. Season the dressing with additional fine sea salt. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
Time 4m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Get out a medium sized bowl. Measure the mayonnaise into it. Gradually whisk in the buttermilk or yogurt. If you use powdered buttermilk, whisk in the powder first, and then slowly add a cup of water. Then add the seasonings. Whisk again. Or you can make it in the blender by putting everything into the blender and whirling until smooth. The mixture will be a little thin, but it will thicken on standing. Store in a pint size jar, makes 2-cups. Keep in the refrigerator for a few weeks. Tastes really good with yogurt by the way. This is my favorite way of making it. It tastes good with powdered buttermilk too, but the consistency is thinner than with yogurt. Note: If desired, you may add a tablespoon of Parmesan Cheese and/or a tablespoon of lemon juice to the dressing in addition to the seasonings above.
Time 5m Yield 2 cups Number Of Ingredients 6 Steps:
Put mayonnaise, buttermilk and buttermilk powder in a medium jar with a tight-fitting lid. Sprinkle with a little salt and lots of freshly ground black pepper. Add chives or parsley if you like, put lid on, and shake jar vigorously for 30 seconds or so. Taste and adjust seasoning. Use immediately or refrigerate for a few days. It will keep longer if you do not add the fresh herbs.
