Recipe courtesy of Emeril Lagasse
Print
Total:
15 min
Prep:
10 min
Inactive:
5 min
Yield:
1 cup
Level:
Easy

Ingredients

  • 5 tablespoons buttermilk
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons minced green onion tops
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon minced garlic
  • 1/4 teaspoon finely grated lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/4 teaspoon Emeril's Essence Creole Seasoning, recipe follows, optional
Emeril's ESSENCE Creole Seasoning
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

Whisk the buttermilk, mayonnaise, sour cream, minced green onion tops, lemon juice, minced garlic, lemon zest, salt, pepper, and Creole seasoning, if using, together in a nonreactive mixing bowl. Use the dressing immediately, or store in a covered nonreactive container in the refrigerator for up to 3 days.

Emeril's ESSENCE Creole Seasoning

Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

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