PANTRYFLEX

blend · vinaigrette

NATIONAL AWARD WINNERPrep 10 min

Amberhall Buttermilk

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

Buttermilk from a national-award-winning chef.

Ratio

Ratio by volume: Buttermilk 60 ml, Red Wine Vinegar 30 ml, Dijon Mustard 5 ml, Olive Oil 80 ml
Buttermilk 60 mlRed Wine Vinegar 30 mlDijon Mustard 5 mlOlive Oil 80 ml

Ingredients

  • Buttermilk — 1/4 cup buttermilk (60 ml)
  • Red Wine Vinegar — 2 Tbsp. red wine vinegar (30 ml)
  • Dijon Mustard — 1 tsp. Dijon mustard (5 ml)
  • Olive Oil — 1/3 cup olive oil (80 ml)
  • Salt — fine sea salt (2 g)

Method

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

Companion jar

Amberhall Buttermilk wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 6 stars · 3 national awards

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Provenance

Gavin Kaysen works in Midwest / French technique at Spoon and Stable; credentials include James Beard Best Chef: Midwest 2018 (Spoon and Stable).

Originally published as Buttermilk Vinaigrette.

Adapted from a Gavin Kaysen recipe (Gavin Kaysen / At Home (Artful Living excerpt)).

More from this kitchen

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 — its companion jar is below.

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 Gavin Kaysen / At Home (Artful Living excerpt) (published as “Buttermilk Vinaigrette”). Full citation lives in Provenance.

Companion jar