Jalapeño buttermilk dressing from The Homesick Texan Cookbook (page 49) by Lisa Fain

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

Accompaniments: Fried green tomatoes; Fried pickled jalapeños

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

  • averythingcooks on January 18, 2023

    I used this on coleslaw and while we liked the heat of the jalapeno against the creamy dressing, I was sorely missing acidity. Laura's suggestion of skipping the mayo / upping the buttermilk and babyfork's addition of lime juice are both good tips. I also agree that some of the zip was lost after mixing it into the slaw. I will definitely come back & play with this one.

  • texannewyorker on September 19, 2016

    I love this, it's a go-to salad dressing if people don't mind the spiciness.

  • babyfork on September 10, 2014

    I made this to accompany the fried green tomatoes recipe in this book. I only used one medium-sized jalapeno instead of the two called for in the recipe since I didn't want it to be overly spicy. For the taste I was looking for, one worked perfectly. I did liberally salt and pepper and also added some lime juice to brighten the flavor a bit. This was great with the fried green tomatoes. I made tacos the following night and used some of the leftovers as a drizzle on my taco and enjoyed that too. I'll have to try this for the coleslaw other reviewers mentioned. I think it would make a great dip for crudité as well.

  • Laura on June 12, 2012

    Pg. 49. Made this as a dressing for the Cabbage and Radish Slaw recipe in this book. I made this as written with the exception that I used creme fraiche rather than sour cream and low-fat buttermilk. I liked the taste of it on its own, it had a bit of a spicy bite -- that was less noticeable on the slaw. If I were to make it again, I think I'd eliminate the mayonnaise and just up the portion of buttermilk and sour cream. I could see using this as a dip with crudites or as a dressing for steamed or grilled vegetables.

  • Breadcrumbs on June 03, 2012

    p. 49 An interesting and unique (to me) dressing. Fresh with very green flavours. We love buttermilk dressings, ranch in particular so this dressing held immediate appeal. It’s also called for in a coleslaw recipe from the book so there was further incentive to make this multi-tasking sauce. When I tasted the dressing prior to seasoning, I felt it was a little grassy-tasting and flat. I do recognize cilantro would produce different results however I’m unable to use it due to an allergy. To boost the flavours, I added approx a tbsp of lime juice. This did brighten the dressing and brought out the tartness of the buttermilk. We liked this and felt it was better; good even, on the coleslaw (review to follow) however, I think we’d have preferred buttermilk to be the star of this dressing where in fact, there is only 1/4c of buttermilk to the 1/2c each of mayo and sour cream. Photos here: http://chowhound.chow.com/topics/851919#7379878

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