Paul’s Buttermilk Dressing
Are you tired of trying to find a salad dressing in the store that doesn’t contain artificial flavors or MSG? Try my alternative. It is nothing but the basics, yet it tastes so bright and lively:
1C mayonnaise
1C buttermilk
2 TBSP Dijon mustard
2 TBSP crushed garlic
2 TBSP horseradish
3 tsp ground pepper
1 tsp vinegar
1/2 tsp salt

Now, be careful picking out the ingredients too! It is a stretch to find mayonnaise that doesn’t have a long list of unintelligible ingredients. Forget Nalley’s. Try looking at the off brands. I find (for instance) that Fred Meyer brand mayonnaise is nothing more than the basic ingredients. For that matter, this is the perfect application for homemade mayonnaise (which tends to come out a little runny compared to store bought): whip up 2 eggs yolks, 1.5C oil (safflower, soy or olive), 2 TBSP vinegar, salt and mustard to taste, in a food processor. I eschew all but fresh crushed garlic, but crushed from the jar is better than cloves-gone-rubbery . Just don’t use the chopped garlic! I am convinced they make that stuff with reject or unripe cloves. There is no horseradish like Beaverton Foods Brand for strength and flavor. Normally I would rail about the prevalence of coarse ground pepper on the market (which in most applications yields about half the flavor and thereby encourages one to consume twice as much), but in this instance it works just as well as fine ground if the dressing sits in the refrigerator for any length of time.

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