Buttermilk Herb Mayo Recipes

Steps:

• Whisk together the mayonnaise, herbs and a generous pinch of salt in a small bowl. Whisk in the buttermilk and a couple turns of freshly ground black pepper until blended.

Steps:

• Marinade:.
• Put buttermilk, 2 tablespoons salt, black pepper, and the hot sauce in a large, airtight container. Add chicken pieces; turn to coat. Cover; refrigerate 20 minutes or overnight.
• Buttermilk Herb Mayo:.
• In a small bowl stir together the mayonnaise with the buttermilk, chives, parsley, thyme, and pepper. Refrigerate until ready to serve.
• Dry Mixture:.
• Put flour, remaining 2 teaspoons salt, cayenne pepper, and baking powder in a large resealable plastic bag.
• One at a time, remove chicken from marinade. Place chicken piece in dry mixture bag and shake vigorously to coat. Remove chicken from bag, and shaking off any excess flour mixture, set floured chicken aside. Repeat with remaining chicken.
• Line a baking sheet with paper towels.
• Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat oil over medium-high, to 375°F Cook chicken until golden brown on each side, about 3 to 4 minutes a side. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain.
• Dividing evenly spread bottom of buns with: herb mayo, pickle slices, lettuce and chicken, use remaining bun tops to close sandwiches. Serve hot.

Steps:

• In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt, and teaspoon pepper. Add chicken to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
• Heat grill to medium; lightly oil grates. Lift chicken from marinade, shaking off excess; discard marinade. Grill until an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 5 to 8 minutes per side. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before serving.

Steps:

• In a small bowl, whisk together the buttermilk and sour cream. Whisk in the lemon juice and olive oil, and season to taste with salt and plenty of black pepper. Stir in the thyme, basil and chives.

Steps:

• Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
• Add mustard and lemon juice. Pulse ingredients until well combined.
• With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Stir in chopped herbs. Season with salt and pepper.
• Refrigerate in an airtight container, up to 1 week.

Steps:

• Combine all ingredients in a bowl and mix well. Chill overnight to allow flavors to develop.

Steps:

• In a large pot, boil the potato chunks in salted water over high heat. Cook until the potatoes are tender, 10 - 15 minutes. Drain.
• Return the potatoes to the pot. Add the butter and buttermilk and mash well. Add in the remaining ingredients and mix/mash to desired smoothness.