- 1 cup mayonnaise
- 1 cup buttermilk or yogurt (dry
buttermilk is fine)
- 2 teaspoons parsley
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Dash of dill weed
- 1/8 teaspoon pepper
Get out a medium sized bowl. Measure the
mayonnaise into it. Gradually whisk in the
buttermilk or yogurt. If you use powdered
buttermilk, whisk in the powder first, and
then slowly add a cup of water. Then add the
seasonings. Whisk again. Or you can make it
in the blender by putting everything into
the blender and whirling until smooth. The
mixture will be a little thin, but it will
thicken on standing. Store in a pint size
jar, makes 2-cups. Keep in the refrigerator
for a few weeks. Tastes really good with
yogurt by the way. This is my favorite way
of making it. It tastes good with powdered
buttermilk too, but the consistency is
thinner than with yogurt.
Note: If desired, you may add a tablespoon
of Parmesan Cheese and/or a tablespoon of
lemon juice to the dressing in addition to
the seasonings above.
|
