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bes30 from ,
I used this buttermilk dressing as the base for the Blue Cheese Dressing (p 182) for use with the Iceberg Lettuce Slices (p 150). It is super easy recipe once you make the Aioli (p 333). One might think it was a lot of work to make Mayonnaise (p 333), then Garlic Confit and Oil (p 266), but it is well worth it since both tasks are simple and great staple ingredients to have around at all times. The final dressing went great with the blue cheese added and well worth the extra steps.
KimberlyB from Hermosa Beach, CA
The fresh herbs and the aioli really make a difference in this dressing. Yes, it is a lot of work. I've made other buttermilk dressings that I loved that were easier to make but the freshness of this dressing is well worth your time. But then again I love dressings made from scratch. When I served this I put the blue cheese on the side instead of adding it to the dressing so people could choose whether or not they wanted the blue cheese. I also used it as a spread for sandwhiches, on top of a chopped salad as well as the ice berg lettuce slices on page 150. It's definately worth a try!
(edited 2nd August 2010) (0) comment (1) useful
bhnyc from New York, NY
The Buttermilk Dressing is the base for the Blue Cheese Dressing that is used with the Iceberg Lettuce Slices. As I wrote in my review of the Blue Cheese Dressing, this takes a lot of time to make- you have to make garlic confit oil and aioli first. Save yourself time and purchase a good quality aioli to use. I might prefer this dressing to the Blue Cheese Dressing.
(edited 31st July 2010) (0) comment (1) useful
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