We use this versatile dressing on more than just salad greens. It makes a good dippin’ sauce for fried or grilled meats and veggies as well as a sauce for Chicken-Fried Chicken sandwiches (page 69) and Fried Green Tomatoes (page 28).
Recipe information
Yield
makes about 2 1/2 cups
Ingredients
1
1/4 cups mayonnaise
1
cup buttermilk
1
tablespoon red wine vinegar
2
teaspoons minced garlic
1
/4 cup finely chopped chives
1
tablespoon lemon pepper
1
/4 cup freshly grated Parmigiano-Reggiano cheese
1
teaspoon kosher salt
Freshly ground black pepper
1
teaspoon Creole Seasoning (page 167)
Need to make a substitution?
Preparation
Whisk all the ingredients together in a bowl. Pour into a container with a lid, and store in the fridge til needed.
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