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INGREDIENTS
3/4 cup vegetable oil
1 cup mayonnaise
3/4 cup buttermilk
2 tablespoons grated Romano cheese
2 tablespoons crushed dried basil
1/2 teaspoon salt
1 clove garlic, minced
1/4 teaspoon paprika, if desired
Hot pepper sauce (serve at the table, do not add to dressing)
Instructions:
Whisk together oil and mayonnaise. Add buttermilk, cheese, basil,
salt and garlic. Add paprika, if desired. Mix thoroughly,
Cover and let flavors meld overnight in the refrigerator.
Add hot pepper sauce, as desired, at the table.
This also makes an excellent chicken marinade.
Per 2 tablespoons: 160 cal.; 1 g pro.; 1 g carb.; 17 g fat (3 sat.,
2 monounsat., 5 polyunsat., 7 other); 9 mg chol.; 136 mg sod.;
0 g fiber; 0 g sugar; 97 percent calories from fat.
Source: Sacramento Bee, Mar 30, 2011.
3/4 cup vegetable oil
1 cup mayonnaise
3/4 cup buttermilk
2 tablespoons grated Romano cheese
2 tablespoons crushed dried basil
1/2 teaspoon salt
1 clove garlic, minced
1/4 teaspoon paprika, if desired
Hot pepper sauce (serve at the table, do not add to dressing)
Instructions:
Whisk together oil and mayonnaise. Add buttermilk, cheese, basil,
salt and garlic. Add paprika, if desired. Mix thoroughly,
Cover and let flavors meld overnight in the refrigerator.
Add hot pepper sauce, as desired, at the table.
This also makes an excellent chicken marinade.
Per 2 tablespoons: 160 cal.; 1 g pro.; 1 g carb.; 17 g fat (3 sat.,
2 monounsat., 5 polyunsat., 7 other); 9 mg chol.; 136 mg sod.;
0 g fiber; 0 g sugar; 97 percent calories from fat.
Source: Sacramento Bee, Mar 30, 2011.