Creole Buttermilk–Black Pepper Dressing
This dressing is delicious with a ripe tomato salad, Bibb lettuce, and fried popcorn shrimp or crayfish tails.
Recipe information
Yield
makes about 1 cup or 6 to 8 servings
Ingredients
1/2 cup mayonnaise (see Basic Mayonnaise, p. 181)
1/4 cup sour cream (low-fat is okay)
1 tablespoon Creole mustard
2 tablespoons finely chopped shallot or onion
3 tablespoons buttermilk
1 teaspoon prepared horseradish, optional
1/4 teaspoon salt
1/4 teaspoon (or more to taste) freshly ground black pepper
Preparation
Whisk all the ingredients together in a small bowl. If you want it a little more tart, you can add a squeeze of lemon or splash of vinegar.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
