This tangy creamy buttermilk dressing is quintessentially American but when you make it with rich Irish buttermilk, it takes on a quality of its own. Great with lamb burgers, barbecue ribs or chicken wings, on salads, to dress a warm new Irish potato salad, anywhere you want a tangy creamy dressing without much effort. Pour it into a jar in the fridge where it will keep for a week and spoon it over a baked potato or on top of a quinoa or bulgar salad.
300ml sour cream
1 tablespoon Dijon mustard
1 clove garlic
8 leaves fresh mint
Salt and freshly ground black pepper
- Whizz all the ingredients together in a blender or nutribullet. Season the dressing with salt and black pepper to taste.
Recipe Uses and Variations for Buttermilk Mint Dressing
– Use this dressing anywhere you need a creamy dressing.
– Toss with cooked new potatoes while they are still warm.
– Use the buttermilk dressing in a Caeser Salad. Add an anchovy to the recipe above before blending and it will taste even more authentic (check if any of your diners are allergic to fish first, they won’t know it’s in the dressing).
– Drizzle it over a lamb burger or pop lamb meatballs in a pita bread and spoon over the dressing.
– Use kefir instead of buttermilk or crème fraîche instead of sour cream. Or use cream cheese instead of sour cream though you may need to add more buttermilk to make a looser dressing.
– If you don’t have fresh mint, use ½ teaspoon of dried mint instead.
– Any fresh herb works instead of mint: tarragon, a half a sprig of rosemary, dill, basil.
– Skip the mustard and use a teaspoon of chilli oil or one whole chilli, with or without seeds instead.
– Add a knob of blue cheese to make a buttermilk and blue cheese dressing, great with chicken wings.
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