Makes
150ml
Ingredients
- 125ml (1/2 cup) buttermilk
- 70g (1/4 cup) low-fat yoghurt
- 3 tsp finely chopped fresh chives
- 2 tsp wholegrain mustard
- Salt & freshly ground black pepper
Method
- Whisk together buttermilk, yoghurt, chives and mustard in a bowl until well combined. Taste and season with salt and pepper.
- Cover with plastic wrap and store in the fridge until required.
Notes
- With a twist …
- Caesar salad dressing: Omit the chives and wholegrain mustard. Place the buttermilk, yoghurt, 3 drained anchovy fillets, coarsely chopped, 2 tsp Dijon mustard and 1 small garlic clove in the bowl of a food processor and process until smooth and well combined. Taste and season with salt and pepper. Transfer to a bowl, cover with plastic wrap and store in the fridge until required.
Source: www.taste.com.au