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Feb 1, 2008 04:56 AM

Frank Stitt’s Southern Table: Basics

February 2008 Cookbook of the Month, Frank Stitt’s Southern Table.

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  1. Buttermilk vinaigrette (p. 331)

    I love buttermilk dressing, ranch dressing, anything w/ a tang. This almost fit the bill. When I tasted it on its own I was underwhelmed.

    It's a mixture of buttermilk, heavy on mayo & sour cream w/ vinegar, lemon, shallots and olive oil. White wine vinegar was what I used -- listed as primary next to cider vinegar. Oh, and I used Meyer lemon juice since that's all I had on hand.

    I enjoyed it on Boston lettuce w/ watercress. Would have grated carrots into the salad but they were past their prime. Very good. Chives would be a nice addition. And next time I will definitely use apple cider vinegar for more tang than white wine vinegar. Or regular lemon would be tangier.

    1 Reply
    1. re: NYchowcook

      I made that as well, and added some extra lemon juice for more tang, and also chives. Really liked it with those additions and thought it was great on Boston lettuce.

    2. Sauce Gribiche

      Made it for the flounder with breadcrumbs - I did doctor the gribiche just a little bit - thought it needed more lemon juice, salt, and also added a splash of vinegar as he suggests. Would have added an anchovy, but didn't have any.