I’m making Stella Parks’ lemon poppyseed salad dressing this weekend. The recipe calls for 2 tablespoons of buttermilk – I’m looking for a suitable substitute that won’t break the dressing. No issue with buttermilk, but I don’t want to buy a whole bottle for this recipe.
My thoughts were Greek yogurt or mayo? I also have whole milk and heavy cream.
by frescalagoon
3 Comments
Common substitute is 1T acid (lemon juice, vinegar) to 1C milk. Let it curdle a bit before using. But honestly it’s nice to have buttermilk on hand for other things- pancakes, marinades, etc. good luck!
There’s so much other acidity in that recipe already with the lemon cheong and lemon juice that it seems like plain milk would be fine. But you could 50:50 yogurt and milk to get the fermented/lactic acid aspect, or fully yogurt if you want it thicker.
I wouldn’t do mayo.
yoghurt is a much better substitute than vinegar + milk