Best Basil Buttermilk Dressing Recipes

BASIL BUTTERMILK DRESSING

Steps:

• Mince garlic and mash to a paste with salt using a large heavy knife.
• Whisk together buttermilk, mayonnaise, basil, and garlic paste in a small bowl. Chill, covered, 1 hour to allow flavors to develop.

SALAD WITH BUTTERMILK-BASIL DRESSING

Steps:

• Make corn bread: Heat oven to 350. Butter a deep 8-inch square baking dish or a 10-inch cast-iron skillet.
• In a bowl, whisk together melted butter, eggs and buttermilk. In another bowl, whisk together cornmeal, flour, sugar, baking soda and salt.
• Whisk wet ingredients into dry, pour into prepared pan, and bake 25 to 30 minutes or until a tester inserted into the center comes out clean. Let cool in pan at least 30 minutes or up to 1 day.
• Heat oven to 400 degrees. Cut corn bread into 1-inch cubes, spread on an ungreased baking sheet and bake until dry and toasted.
• Make dressing: In a blender, combine all ingredients and purée until smooth and emulsified. Refrigerate until ready to serve, up to 1 day.
• Just before serving, make salad: In a large bowl, toss greens and shaved onion with half the dressing. Taste and add more dressing if needed.
• Divide on serving plates and garnish with tomatoes, croutons, and cheese and bacon, if using.

BUTTERMILK BASIL SALAD DRESSING

Steps:

• In a bowl, combine buttermilk and sour cream. Stir in cheese, basil, onion salt and garlic. Cover and refrigerate for at least 1 hour. Serve over salad greens.

GRILLED ICEBERG WEDGES WITH BUTTERMILK-BASIL DRESSING

Steps:

• Light a grill and preheat for at least 10 minutes or preheat a grill pan. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp but still slightly chewy, about 5 minutes. (You could do this in a cast-iron skillet right over the grill).
• In a medium bowl, whisk the buttermilk with the sour cream, vinegar and basil. Season with salt and pepper.
• Brush the cut sides of the iceberg wedges with oil and season with salt. Grill over moderately high heat until the edges are browned and grill marks form, 1 to 2 minutes. Turn to brown the other cut side, 1 to 2 minutes longer.
• Transfer the wedges to a platter and drizzle with half of the dressing. Sprinkle with the bacon and serve, passing the remaining dressing at the table.

BASIL BUTTERMILK SALAD DRESSING

Steps:

• Mince garlic and mash to a paste with the salt (I used a mortar and pestle).
• Whisk together buttermilk, mayo, basil and garlic paste in a small bowl; chill, covered, 1 hour to allow flavors to develop.

CHERRY TOMATO SALAD WITH BUTTERMILK BASIL DRESSING

Steps:

• Add the cherry tomatoes to a large serving bowl. Season with salt and pepper, to taste, and toss.
• In another bowl, whisk together the buttermilk, sour cream, basil, shallots, and garlic. Season with pepper, to taste. Drizzle dressing over tomatoes and toss. Serve immediately.

TOMATO AND AVOCADO SALAD WITH BASIL BUTTERMILK DRESSING

Steps:

• Make dressing. Blend basil, buttermilk, green onions, salt, mayo/yogurt and pepper in a blender until smooth. Transfer to a bowl and let stand 30 minutes to thicken. Season to taste with salt and pepper.
• Wash cherry tomatoes and slice in half. If using large tomatoes, cut in wedges.
• Peel avocado and cut into chunks. Sprinkle with lemon juice to prevent browning.
• Arrange tomatoes and avocados on platter and drizzle with dressing or simply toss tomatoes and avocado with dressing (you probably won't need all of the dressing).
• Sprinkle with pine nuts and garnish with a few basil sprigs (if desired).
• Serve with extra dressing on the side.

LOW FAT BUTTERMILK BASIL SALAD DRESSING

Steps:

• In a bowl, combine the buttermilk and sour cream until smooth.
• Stir in the Parmesan cheese, basil, onion salt, and garlic.
• Cover and refrigerate for at least an hour.

CUCUMBER-BASIL BUTTERMILK DRESSING

Steps:

• In a blender or food processor, process garlic, buttermilk, sour cream, cucumber, basil, mustard and hot pepper sauce until mixed.
• Season with salt and pepper to taste. Cover and refrigerate (for 3 to 4 days).

GRILLED ZUCCHINI WITH BUTTERMILK-BASIL DRESSING

Steps:

• Heat a grill or grill pan over high. Clean and lightly oil hot grill. In a small measuring cup, combine buttermilk and 5 tablespoons extra-virgin olive oil with white-wine vinegar. In a food processor, combine garlic, basil, and Parmesan and process until basil is finely chopped. Season with salt and pepper. With machine running, add buttermilk mixture in a slow, steady stream and process until dressing is smooth. Season to taste with salt and pepper.
• Toss zucchini with remaining tablespoon oil; season with salt and pepper. Grill zucchini (in batches if necessary) until lightly charred and tender, 4 to 6 minutes, flipping once. Transfer to a serving plate and drizzle with dressing.

CORN SALAD WITH BASIL-BUTTERMILK DRESSING

Steps:

• 1. Saute bacon until crisp. Drain. 2. In a food processor, pulse basil, sugar and salt until minced. Add mayonnaise, buttermilk, vinegar and Tabasco. Process until smooth and season. Set aside. 3. Blanch corn kernels in boiling water about 2 minutes. Drain. 4. Toss corn, bell pepper, cucumber, onion and bacon together in a large bowl. Add dressing to taste and toss to coat.

BASIL BUTTERMILK DRESSING

Steps:

• In a small bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 6 batches (1-1/2 cups mix)., To prepare dressing: In a small bowl, combine 1/4 cup mix with cold water and lemon juice. Whisk in mayonnaise. Stir before serving. Refrigerate leftovers.

BASIL BUTTERMILK RANCH DRESSING RECIPE - (4.6/5)

Steps:

• In a jar with a tight-fitting lid, combine the shallot, herbs, garlic, vinegar or lemon juice, mayonnaise, and yogurt or sour cream. Screw on the lid and shake the jar to combine. Stir in most of the buttermilk. Check for consistency, and add more if needed. Taste, then season with salt, pepper, and paprika. If the dressing is too sharp, drizzle in some honey to mellow the acidity. Taste again, and adjust if needed. Cover and refrigerate for an hour before using so that the flavors can develop. Store any leftover dressing in the fridge and use within a couple of days.