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