blend · dressing
NATIONAL AWARD WINNERPrep 10 minAmbergate Buttermilk
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
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
- Worcester — 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.
Companion jar
Ambergate 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 · 7 stars · 3 national awards
- Pearlhall Coconut–tamarind–limeNATIONAL AWARD WINNER
- Napa Caesar★★★ KITCHEN
- Copperhall Bois Boudran★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Nina Compton works in Caribbean / Creole New Orleans at Compère Lapin; credentials include James Beard Best Chef: South 2018 (Compère Lapin).
Originally published as Buttermilk Dressing.
More from this kitchenFAQ
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 Nina Compton / All-Clad & CBS This Morning (pickled shrimp) (published as “Buttermilk Dressing”). Full citation lives in Provenance.