AuthorAilNoir-GarlicNoirCategorySauce, VinaigretteDifficultyBeginner
30ml (2 tbsps) Black Garlic cloves chopped or 1 tbsp of Black Garlic Purée
150ml (5oz) buttermilk *
15ml ( 1 tbsp) white wine vinegar
2.5ml (½ tsp) salt
1.5ml (¼ tsp) black pepper
150ml (5 oz) grapeseed or olive oil
1
Add all ingredients into a blender except the oil. Start blender.
Slowly stream in the oil until desired consistency.
Yields 300ml or 1¼ cup
* To make buttermilk: Mix 150ml (5oz) whole milk and 5ml (1 tsp) white vinegar or lemon juice and let stand for 10 to 15 minutes and mix
Ingredients
30ml (2 tbsps) Black Garlic cloves chopped or 1 tbsp of Black Garlic Purée
150ml (5oz) buttermilk *
15ml ( 1 tbsp) white wine vinegar
2.5ml (½ tsp) salt
1.5ml (¼ tsp) black pepper
150ml (5 oz) grapeseed or olive oil
Directions
1
Add all ingredients into a blender except the oil. Start blender.
Slowly stream in the oil until desired consistency.
Yields 300ml or 1¼ cup
* To make buttermilk: Mix 150ml (5oz) whole milk and 5ml (1 tsp) white vinegar or lemon juice and let stand for 10 to 15 minutes and mix