Reviewed: Nov. 22, 2009

I used fresh buttermilk after making butter from our raw cows milk. I added sea salt and fresh peppercorns from a grinder a squirt of lemon juice, sour cream and mayo. It was very good! This time I had to use store bought mayo and sour cream next time I'll try homemade. This will be excellent for thanksgiving and everyday dinners. Thank you!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HEALTHYME04

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 1, 2009

Delicious on our salad- creamy, old-fashioned goodness. Extra keeps well in a jar in the fridge.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

William

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Clearlake, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 16, 2008

I made this dressing for a large bowl of pasta so I tripled it, except for the lemon juice. I just added 6T of the lemon juice, and I also just used 1T of Spice World Minced Garlic in the refrigeration jar. We liked this blend and will use it again. However, I enjoy the dressing on the pasta a few hours ahead of eating it in order for the flavors to permeate throughout the pasta.

Was this review helpful? [ YES ]
42 users found this review helpful

Reviewer:

Grandmother Lesley

Cooking Level: Expert

Home Town: Aransas Pass, Texas, USA

Living In: Lexington, South Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2005

This is a nice buttermilk dressing. It was no thicker than a bottled ranch, and I thinned it down slightly by adding a little more buttermilk. I thought the lemon flavor was a bit to strong, so next time I'll either cut back on that or try the rice vinegar to see what that's like. My very picky daughter likes it and that means I'll be making it again and again!

Was this review helpful? [ YES ]
52 users found this review helpful