Buttermilk Dressing

Name: Buttermilk Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 3¼ cups (750 ml)
Cuisine: American
Ingredients: 1/2 cup mayonnaise (120 ml) Mayo; 1 pint buttermilk (480 ml) Buttermilk; 2 tsp Dijon mustard (10 ml) Dijon Mustard; 2 each garlic Garlic; 1 cup grana padana, or parmesan (240 ml) Parmesan; 25g red wine vinegar Red Wine Vinegar; 15g worcestershire Worcestershire; 11g salt Salt; 1 each anchovy Anchovy; 10g lemon juice Lemon Juice

Independent adaptation of a publicly published Nina Compton recipe. Not affiliated with, sponsored by, or endorsed by Nina Compton.

Buttermilk from a national-award-winning chef.

Ratio

Mayo 120 mlButtermilk 480 mlDijon Mustard 10 mlParmesan 240 mlRed Wine Vinegar 25 mlWorcestershire 15 ml

Ingredients

Mayo — 1/2 cup mayonnaise (120 ml)
Buttermilk — 1 pint buttermilk (480 ml)
Dijon Mustard — 2 tsp Dijon mustard (10 ml)
Garlic — 2 each garlic
Parmesan — 1 cup grana padana, or parmesan (240 ml)
Red Wine Vinegar — 25g red wine vinegar
Worcestershire — 15g worcestershire
Salt — 11g salt
Anchovy — 1 each anchovy
Lemon Juice — 10g lemon juice

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Nina Compton works in Caribbean / Creole New Orleans at Compère Lapin; credentials include James Beard Best Chef: South 2018 (Compère Lapin).

Adapted from a Nina Compton recipe (Nina Compton / All-Clad & CBS This Morning (pickled shrimp)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Nina Compton / All-Clad & CBS This Morning (pickled shrimp) (published as “Buttermilk Dressing”). Full citation lives in Provenance.