Makes 9 servings (contains approx 30 kcal in each 1 tbsp serving)
Ingredients
- 2 garlic cloves
- 5 tbsp buttermilk (75ml)
- 2 tbsp mayonnaise (30ml)
- 1 tbsp apple cider vinegar (5g)
- 2 tbsp snipped fresh chives (10g)
- 1 tbsp chopped fresh dill (15g)
- sea salt and freshly ground black pepper
Method
- Peel the garlic and then use a garlic crusher to crush or the fine side of a box grater if you find that easier.
- Put all the ingredients into a screw-topped jar (an old washed out jam jar is perfect) and season lightly with salt, if using and add plenty of freshly ground black pepper – a ¼ teaspoon is about right.
- Then screw the lid back on tightly. Shake hard until the dressing has thickened and emulsified. Store in the fridge for up to 1 week and use as required.
Prepare Ahead
This dressing will last up 3 days in the fridge.
