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In Bill's Kitchen
(Mostly) healthy recipes with a lot of spice and a little snark...
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CREAMY LEMON-GARLIC DRESSING

CREAMY LEMON-GARLIC DRESSING







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


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.


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.
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