On the jar: Glasswell Buttermilk
shake · dressing
NATIONAL AWARD WINNERPrep 5 minButtermilk Dressing
Independent adaptation of a publicly published Jeremiah Langhorne recipe. Not affiliated with, sponsored by, or endorsed by Jeremiah Langhorne.
Buttermilk from a national-award-winning chef.
Ratio
Ingredients
- Mayo — 1 cup Dukes mayo (240 ml)
- Sour Cream — 1 cup sour cream (240 ml)
- Buttermilk — 1/2 cup buttermilk (120 ml)
- Garlic — 2 cloves minced Garlic
- Shallot — 1 minced Shallot
- Hot Sauce — 2 tsp hot sauce (10 ml)
- Worcester — 1 Tbsp Bourbon Barrel Worcestershire (15 ml)
- Pecorino — 1/4 cup finely grated local pecorino style cheese (60 ml)
- Cider Vinegar — 2 1/2 Tbsp apple cider vinegar (37.5 ml)
- Lemon Juice — 1/2 lemon squeezed
- Chives — 1 bunch chives (20 g)
- Tarragon — 1 bunch tarragon (15 g)
- Parsley — 1 bunch parsley (30 g)
- Salt — Salt to taste
- Pepper — Pepper to taste
Method
- Pour to the lines in order (bottom → top): Mayo, Sour Cream, Buttermilk, Hot Sauce, Worcester, Pecorino, Cider Vinegar, Lemon Juice.
- Add finishing notes: Garlic, Shallot, Chives, Tarragon, Parsley, Salt.
- Cap the jar and shake until emulsified.
Provenance
Jeremiah Langhorne works in Appalachian / Mid-Atlantic at The Dabney; credentials include James Beard Best Chef: Mid-Atlantic 2018 (The Dabney).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
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 Jeremiah Langhorne / CBS The Dish (The Dabney) (published as “Buttermilk Dressing”). Full citation lives in Provenance.