Last month I posted one of my family's new favorite summer recipes - BBQ Chicken Salad. In it, the dressing calls for buttermilk, which isn't an ingredient I typically keep on hand. However, I bought some specifically for that recipe. Don't worry, though. I found plenty of other uses for the leftover buttermilk! Anyway, since we like this salad so much, we're eating it pretty regularly and I don't want to have to keep buying buttermilk. Of course, I could always make my own buttermilk, but I really don't use it often enough that it wouldn't be worth it for us. So I made the salad again and substituted soured milk for the buttermilk and the results were great! We didn't notice any difference between the dressing made with buttermilk and the dressing made with soured milk. Here's the updated recipe.
Creamy Barbecue Dressing
1 cup mayonaise
2/3 cup milk
1 Tbsp lime juice
2 tsp distilled vinegar, divided
1 tsp sugar
1 clove garlic, minced
1/2 tsp salt
1/8 tsp cayenne
1/8 tsp black pepper
1/4 to 1/2 cup barbecue sauce
Combine milk and 1 tsp vinegar; let sit for about 5 minutes.
Mix all ingredients, including soured milk, until well combined. Serve with BBQ chicken salad.
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