We use this versatile dressing on more than just salad greens. It makes a good dippin’ sauce for fried or grilled meats and veggies as well as a sauce for Chicken-Fried Chicken sandwiches (page 69) and Fried Green Tomatoes (page 28).
Recipe information
Yield
makes about 2 1/2 cups
Ingredients
1 1/4 cups mayonnaise
1 cup buttermilk
1 tablespoon red wine vinegar
2 teaspoons minced garlic
1/4 cup finely chopped chives
1 tablespoon lemon pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon kosher salt
Freshly ground black pepper
1 teaspoon Creole Seasoning (page 167)
Preparation
Whisk all the ingredients together in a bowl. Pour into a container with a lid, and store in the fridge til needed.
Dinosaur Bar-B-Que
Ten Speed Press
