Creamy Lemon-Garlic Dressing
Ingredients:
1 large head garlic
1/4 cup extra-virgin olive oil, divided
1/2 cup buttermilk
2 1/2 teaspoons Dijon mustard
1 1/2 teaspoons honey
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon onion powder
1/4 teaspoon salt
Fresh ground black pepper, to taste
1/4 cup extra-virgin olive oil, divided
1/2 cup buttermilk
2 1/2 teaspoons Dijon mustard
1 1/2 teaspoons honey
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon onion powder
1/4 teaspoon salt
Fresh ground black pepper, to taste
Directions:
Roast the garlic:
Preheat oven to 400°F. Trim and discard top 1/2 inch from garlic head. Place the garlic, cut-side up, on a sheet of foil; drizzle with 1 tablespoon oil. Wrap tightly in the foil; roast until the cloves are completely softened and jammy, about 40 minutes. Let cool for 15 minutes. Squeeze the garlic cloves onto a cutting board; discard garlic skins. Using the flat side of a chef's knife, mash the garlic into a paste.
Transfer the garlic paste to a lidded jar or medium bowl. Add buttermilk, mustard, honey, lemon zest, lemon juice, onion powder, pepper, salt and the remaining 3 tablespoons oil. Seal the jar and shake, or whisk vigorously in the bowl, until well combined. Shake or whisk before serving.
Preheat oven to 400°F. Trim and discard top 1/2 inch from garlic head. Place the garlic, cut-side up, on a sheet of foil; drizzle with 1 tablespoon oil. Wrap tightly in the foil; roast until the cloves are completely softened and jammy, about 40 minutes. Let cool for 15 minutes. Squeeze the garlic cloves onto a cutting board; discard garlic skins. Using the flat side of a chef's knife, mash the garlic into a paste.
Transfer the garlic paste to a lidded jar or medium bowl. Add buttermilk, mustard, honey, lemon zest, lemon juice, onion powder, pepper, salt and the remaining 3 tablespoons oil. Seal the jar and shake, or whisk vigorously in the bowl, until well combined. Shake or whisk before serving.
Notes:
Don't buy buttermilk, make it. Add two tablespoons of apple cider vinegar to a cup of milk. Stir and let it sit for a few minutes. Better flavor, healthier for you. Best of all, you can use lower-fat milk, lactose-free, or your favorite variety.
You can make this ahead of time. Store it in an airtight container for up to a week.
Eat your veggies! This is great as a dip for crudités, but it's amazing as a sauce for grilled chicken, sautèd shrimp, or poached salmon. You'll just have to discover it for yourself, I suppose.
Yes, you can add herbs too. Try rosemary, thyme, or my personal favorite, Herbes de Provencé.
You can make this ahead of time. Store it in an airtight container for up to a week.
Eat your veggies! This is great as a dip for crudités, but it's amazing as a sauce for grilled chicken, sautèd shrimp, or poached salmon. You'll just have to discover it for yourself, I suppose.
Yes, you can add herbs too. Try rosemary, thyme, or my personal favorite, Herbes de Provencé.