Buttermilk Dressing (from River Run Restaurant) -- Xposted

[Guest guest]

* Exported from MasterCook *

 

Buttermilk Dressing (from River Run Restaurant)

 

Recipe By :River Run Cookbook by J. & M. Kennedy & M. Calta

Serving Size : 0 Preparation Time :0:00

Categories : Restaurant

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons onion -- chopped or grated

1/3 cup mayonnaise

1 teaspoon garlic -- chopped

1 teaspoon fresh dill -- finely chopped**

-- or 1/2 tsp. dried dill

1/4 teaspoon freshly ground black pepper

1/4 cup buttermilk -- plus more if needed

dash of hot sauce

 

** Use more dill if you like

 

In a jar with a lid, combine all the dressing ingredients. Cover and shake

to mix well. If too thick, thin with additional buttermilk.

 

Refrigerate, covered, until ready to use. it will keep 3 to 4 days, and

gets stronger as it stands.

 

River Run Cookbook, Southern Comfort from Vermont, by Jimmy and Maya

Kennedy and Marialisa Calta; HarperCollins 2001; ISBN 0-06-019525-8

 

Typos by Brenda Adams <adamsfmle

 

Yield:

" 2/3 cup "

 

- - - - - - - - - - - - - - - - - - -

 

NOTES : " This was the only salad dressing we offered for the first few

years we were open, and we found it worked on all salads: greens, fruit,

meat, and mixed vegetables. It also makes a great dip for raw vegetables

and for French fries. " River Run Restaurant is in Plainfield. Vermont.