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Buttermilk Dressing
Recipe courtesy Emeril Lagasse, Emeril 20-40-60: Fresh Food Fast, HarperStudio Publisher, New York, 2009, courtesy MSLO, Inc.
- Total Time:
- 15 min
- Prep:
- 10 min |
- Inactive Prep:
- 5 min |
- Cook:
- --
- Level:
- Easy
- Yield:
- 1 cup
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.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.