Ingredients
Equipment
Method
- In a mixing bowl, combine ½ cup of buttermilk and ¼ cup of mayonnaise.
- Add 1 tablespoon of chopped freshchives to the bowl.
- Peel and mince 1 clove of garlic, thenincorporate it into the dressing.
- Squeeze 1 teaspoon of lemon juice into the mixture for brightness.
- Season the Garlic Chive Buttermilk Dressing with salt and pepper to taste. Begin with a pinch of salt and a dash of pepper, adjusting according to your preference.
- Whisk the ingredients together until the dressing achieves a smooth and creamy consistency.
- Taste the dressing and make any additional seasoning adjustments if necessary.
- Transfer the dressing to a storage container.
- Refrigerate the dressing for at least 30 minutes before using to allow the flavors to meld.
- Shake or stir well before serving over salads for a tangy and garlic infused dressing.
Notes
Chives, a member of the onion family, offer a delicate onion-like flavor with a hint
of garlic, making them a versatile and subtle addition to many dishes. Unlike their
more pungent relatives, chives impart a milder taste that doesn't overpower other
flavors in a dish. In this Garlic Chive Buttermilk Dressing, chives bring a fresh,
slightly tangy, and herby element that complements the creamy buttermilk and
mayonnaise base. Their mild onion-like flavor pairs wonderfully with the sharpness
of the minced garlic and the acidity of the lemon juice. Chives not only add taste
but also a burst of color, enhancing the visual appeal of the dressing.
Chives are nutritionally beneficial, even when used in small amounts like in salad
dressings. They are a low-calorie herb that contains a variety of vitamins and
minerals. Chives are a good source of vitamin K, essential for blood clotting and
bone health, and they also provide some vitamin A, vitamin C, and folate.
Additionally, chives contain small amounts of calcium and magnesium. Chives contain quercetin, an antioxidant that may help reduce blood pressure and
improve heart health. They also have allicin, which is found in other members of the onion family and is known for its potential to reduce cholesterol levels and lower the risk of heart disease. The sulfur compounds in chives can contribute to boosting the immune system and may have anticancer properties. A study published in the Journal of Agricultural and Food Chemistry found that chives, along with other allium vegetables, contain antioxidants that have been linked to reducing the risk of cancer, particularly stomach and esophageal cancers. Regular consumption of chives as part of a balanced diet can contribute to overall health, particularly in supporting cardiovascular health and potentially offering some protection against certain types of cancer.
of garlic, making them a versatile and subtle addition to many dishes. Unlike their
more pungent relatives, chives impart a milder taste that doesn't overpower other
flavors in a dish. In this Garlic Chive Buttermilk Dressing, chives bring a fresh,
slightly tangy, and herby element that complements the creamy buttermilk and
mayonnaise base. Their mild onion-like flavor pairs wonderfully with the sharpness
of the minced garlic and the acidity of the lemon juice. Chives not only add taste
but also a burst of color, enhancing the visual appeal of the dressing.
Chives are nutritionally beneficial, even when used in small amounts like in saladdressings. They are a low-calorie herb that contains a variety of vitamins and
minerals. Chives are a good source of vitamin K, essential for blood clotting and
bone health, and they also provide some vitamin A, vitamin C, and folate.
Additionally, chives contain small amounts of calcium and magnesium. Chives contain quercetin, an antioxidant that may help reduce blood pressure and
improve heart health. They also have allicin, which is found in other members of the onion family and is known for its potential to reduce cholesterol levels and lower the risk of heart disease. The sulfur compounds in chives can contribute to boosting the immune system and may have anticancer properties. A study published in the Journal of Agricultural and Food Chemistry found that chives, along with other allium vegetables, contain antioxidants that have been linked to reducing the risk of cancer, particularly stomach and esophageal cancers. Regular consumption of chives as part of a balanced diet can contribute to overall health, particularly in supporting cardiovascular health and potentially offering some protection against certain types of cancer.
