Buttermilk dressing from Root to Leaf: A Southern Chef Cooks Through the Seasons (page 36) by Steven Satterfield

  • buttermilk
  • chives
  • dry mustard
  • canola oil
  • Champagne vinegar
  • apple cider vinegar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on August 01, 2017

    I normally do not care for Ranch style dressings so I was a bit skeptical of this dressing, but this style of dressing is my spouse's favorite. It is very fresh tasting and no extra synthetic taste that is so common with ranch dressings. The dressings goes really well with all salad greens and I prefer to serve this simply with minimal embellishment.

  • mcvl on July 22, 2017

    I bought the book for this recipe, which I was served at one of my favorite restaurants in the whole world, the Corson Building in Seattle. The chef, Emily Crawford, recommended the recipe and also recommended using the thick Bulgarian buttermilk from the Pike Place Creamery. I have made dozens of buttermilk dressings over the years, and I can tell you, this one is in a class by itself.

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