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Just Barely Basil Buttermilk Dressing<\/p>\nJust Barely Basil Buttermilk Dressing<\/p>\n
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1\/2 C. roughly chopped (1\/2 to 1 inch) basil stems (a few errant leaves are fine, too)<\/p>\n
1\/2 C. buttermilk<\/p>\n
1 medium-size garlic clove, grated on a Microplane or very finely minced<\/p>\n
2 T. mayonnaise<\/p>\n
2 T. plain Greek yogurt<\/p>\n
Fine-grain sea salt<\/p>\n
Freshly ground black pepper<\/p>\n
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Combine the basil stems and buttermilk in a small bowl and let steep, covered, in the refrigerator for 8 to 12 hours. Strain and discard the basil stems. Combine 1\/4 C. of the infused buttermilk, the garlic, mayonnaise, Greek yogurt, a pinch of sea salt, and a few grinds of pepper in a small bowl or glass jar. Shake to combine. Season to taste and thin with extra buttermilk if desired. This dressing will keep up to 3 days in a sealed container in the refrigerator.<\/p>\n","protected":false},"excerpt":{"rendered":"
Just Barely Basil Buttermilk Dressing 1\/2 C. roughly chopped (1\/2 to 1 inch) basil stems (a few errant leaves are fine, too) 1\/2 C. buttermilk 1 medium-size garlic clove, grated on a Microplane or very finely minced 2 T. mayonnaise 2 T. plain Greek yogurt Fine-grain sea salt Freshly ground black pepper Combine the basil stems and buttermilk in a small bowl and let steep, covered, in the refrigerator for 8 to 12 hours. Strain and discard the…<\/p>\n