I recently bought some powdered buttermilk. You keep it in the cabinet, and whenever you need buttermilk, you just add the amount of water noted, and voila! No more buying huge jugs of it for one recipe and then the rest of it goes bad in the fridge. This dressing tasted really good. My only complaint is that it’s very watery, but other than that, it was great. The one thing that made this dressing? The fresh dill.
(Food Network magazine, May 2011)
2/3 cup buttermilk
1/4 cup mayonnaise
2 teaspoons Worcestershire sauce (I used vegetarian Worcestershire)
1/2 teaspoon onion powder
1/2 teaspoon dried onion flakes
1/4 teaspoon garlic powder
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground pepper
Whisk the buttermilk, mayonnaise, Worcestershire sauce, onion powder, onion flakes, garlic powder, chives, dill and parsley in a bowl; add 1/2 teaspoon salt and 1/4 teaspoon pepper.
Per serving (2 tablespoons): Calories 64; Fat 6 g (Saturated 1 g); Cholesterol 4 mg; Sodium 199 mg; Carbohydrate 2 g; Fiber 0 g; Protein 1