Name: Lemon-Herb Buttermilk Dressing
Total time: 10 min
Ingredients: 1 cup buttermilk; 3 tablespoons sour cream; 4 teaspoons lemon juice, or to taste; 2 tablespoons olive oil, or to taste; Salt; Black pepper; 1 teaspoon finely minced thyme leaves (from about 5 sprigs); 1 1/2 tablespoons finely minced fresh basil (about 10 large leaves); 3 tablespoons minced chives

Packed with herbs and plenty of lemon, this quick buttermilk dressing can be considered a brighter, lighter cousin of ranch. It's terrific in <a href="https://cooking.nytimes.com/recipes/1019271-roasted-mushroom-and-broccoli-grain-bowls">grain bowls</a>, for salads or even as a sauce for poached, sautéed or grilled fish. 

Lemon-Herb Buttermilk Dressing

buttermilk

sour cream

lemon juice,

olive oil,

Salt

Black pepper

thyme leaves (from about 5 sprigs)

basil (about 10 large leaves)

chives

In a small bowl, whisk together the buttermilk and sour cream. Whisk in the lemon juice and olive oil, and season to taste with salt and plenty of black pepper. Stir in the thyme, basil and chives.

Lemon-Herb Buttermilk Dressing

Total: 10 minutes

Servings: 2

Cost: $10.45 /serving

Author : Francis Lam

Ingredients

Instructions

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