Makes about 1½ cups.
Author’s note: This is one of my all-time favorite recipes. It’s the perfect balance between a creamy dressing and a tangy vinaigrette. Feel free to add chopped herbs to this vinaigrette to brighten it up; chives are my favorite addition. Keep any leftovers on hand in a jar in the fridge.
Whisk together vinegar, mustard, lemon juice, buttermilk, and mayonnaise. Stream in olive oil while whisking. Season with salt and pepper.
This recipe first appeared in the May 2009 issue of Our State.
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