2000s Recipes + Menus

Low-Fat Buttermilk Dressing

Makesabout 1 cup
  • Active time:15 min
  • Start to finish:1 1/4 hr
June 2004
  • 1 1/2 tablespoons cornstarch
  • 3/4 teaspoon dry mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup well-shaken low-fat buttermilk
  • 1 large egg
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Whisk together cornstarch, mustard, sugar, salt, and 1/4 cup buttermilk in a small heavy saucepan until smooth. Whisk in remaining 3/4 cup buttermilk and egg until smooth. Cook over moderate heat, whisking constantly, until mixture reaches a simmer, then simmer, whisking constantly, until thickened and custardlike, 4 to 6 minutes. Remove from heat and whisk in lemon juice and oil. Transfer dressing to a bowl and chill, its surface covered with wax paper, about 1 hour.
Cooks’ note: Dressing can be chilled up to 3 days.

Each serving (2 tablespoons) contains about 46 calories and 3 grams fat.
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