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.