Your Camp Kitchen–Buttermilk Salad Dressing

three types of buttermilk salad dressiing.
Left to right: Suggestions for buttermilk salad dressing: Avocado, Lemon-Dijon with Cilantro, and in front, Parmesan Feta.

On the last Wednesday of every month, we’ll be introducing recipes, ideas and techniques for the camp kitchen that will elevate your food from ordinary camping fare to food that is out of this world! This month, Your Camp Kitchen would like to introduce Buttermilk Salad Dressing.

The great thing about this recipe is that it’s not only cheaper to make, but it’s tastier, too. You can make it at home and bring it to the site, or make it at camp. And the recipe is spectacularly versatile. Once you have the dressing made, you can add anything you like to it. Blend an avocado into it. Crumble some feta cheese. Add some Dijon mustard and grated Parmesan. Your creamy taste sensation is limited only by the imagination. Try mincing some dill pickle in and add a 1/4 teaspoon of dried dill. Really, anything goes. Your salad–and your camping companions–will thank you.

Buttermilk Salad Dressing
  • 1/2 cup sour cream or plain yogurt (we find Balkan yogurt great because of its creaminess and slight tartness)
  • 1 cup buttermilk
  • 1/4 cup mayonnaise
  • 1 teaspoon crushed garlic (1 clove)
  • salt and pepper to taste (about 1/4 teaspoon each)

Place ingredients in a bowl and whisk until well blended. Pour into a bottle or simply spoon from bowl on to salad. If dressing is too thick for your taste, just dilute with a little more buttermilk.

In addition to the suggestions in the paragraph before the recipe, here are a couple more ideas:

Ranch:  Add 1 teaspoon chopped fresh dill, 1 tablespoon minced chives, and 1/2 teaspoon dry mustard.

Creamy Russian:   Add 1/4 cup ketchup, 1 teaspoon Worcestershire sauce, 1/2 teaspoon dry mustard, 1 teaspoon onion salt.

Roasted Red Pepper:  1/2 cup roasted red pepper, minced; 2 tablespoons balsamic vinegar.

Spicy Mexican:  1/4 cup hot chili-garlic sauce (a good substitute is Frank’s Red Hot Sauce), the juice from one lime, 1/4 teaspoon extra salt.

This dressing can be used on other things as well. Keep it thicker for burger toppings or to jazz up your baked potato. Add some to scrambled eggs, or drizzle over a casserole. This dressing is a great basic to add some wow to your camp cooking!

Next Wednesday we’ll be doing another camp comfort food. Stay tuned!

 

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