We use this versatile dressing on more than just salad greens. It makes a good dippin’ sauce for fried or grilled meats and veggies as well as a sauce for Chicken-Fried Chicken sandwiches (page 69) and Fried Green Tomatoes (page 28).

Ingredients

　　1 1/4 cups mayonnaise

　　1 cup buttermilk

　　1 tablespoon red wine vinegar

　　2 teaspoons minced garlic

　　1/4 cup finely chopped chives

　　1 tablespoon lemon pepper

　　1/4 cup freshly grated Parmigiano-Reggiano cheese

　　1 teaspoon kosher salt

　　Freshly ground black pepper

　　1 teaspoon Creole Seasoning (page 167)

　　Whisk all the ingredients together in a bowl. Pour into a container with a lid, and store in the fridge til needed.

　　Dinosaur Bar-B-QueTen Speed Press