Posted: 16 January 2019
2 garlic cloves
5 tablespoons buttermilk (75ml)
2 tablespoons mayonnaise (30g)
1 tablespoons apple cider vinegar (15g)
2 teaspoons snipped fresh chives (10g)
1 tablespoon chopped fresh dill (5g)
salt (optional) and freshly ground black pepper
Peel the garlic and then use a garlic crusher to crush or the fine side of a box grater if you find that easier.
Put all the ingredients into a screw-lid topped jar and season lightly with salt (optional) and add plenty of freshly ground black pepper – a ¼ teaspoon is about right. Then screw the lid back on tightly. Shake hard until the dressing has thickened and emulsified. Store in the fridge until needed.
This dressing will last up to 3 days in the fridge in a suitable container.