Recipe information
Yield
makes about 1/2 cup
Ingredients
4 tablespoons buttermilk
2 tablespoons white-wine vinegar
1/2 garlic clove, minced
1/2 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
2 tablespoons extra-virgin olive oil
1/4 cup chopped fresh herbs, such as chives, parsley, thyme, tarragon, and dill
Preparation
Combine the buttermilk, vinegar, garlic, salt, and pepper in a bowl. Allow the ingredients to macerate for 10 minutes. Slowly whisk in the oil until the mixture is emulsified. Stir in the herbs. Adjust the seasoning, with salt and pepper.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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