1 cup - Buttermilk made with a2 Milk® (see below)
¾ cup - Mayonnaise
2 tsp - Red wine vinegar
2 tsp - Dijon mustard
½ cup - Caramelized onions (see below)
2 tsp - Fresh parsley, chopped for garnish
Buttermilk
1 cup - a2 Milk® Whole
2 tsp - Cream of tartar
Caramelized Onions
2 Tbsp - Olive oil
2 - Onions, diced
½ tsp - Salt
¼ tsp - Black pepper
Directions
- In a mixing bowl, whisk together the buttermilk (see below), mayonnaise, red wine vinegar and Dijon mustard.
- Fold the cooled caramelized onions (see below) into the buttermilk mixture and season to taste.
- Chill for 2 hours or overnight.
- Garnish with chopped fresh parsley.
- Caramelized Onions
- To make the caramelized onions, warm the olive oil in a 3 qt. stock pot over medium heat.
- Add the onions and season with salt and pepper.
- Sauté the onions for 5-10 minutes and reduce the heat to low.
- Sauté the onions for 20 minutes more, until golden.
- Allow the caramelized onions to cool completely.
- Buttermilk
- In a mixing bowl, whisk together the whole milk and the cream of tartar.
- Allow the mixture to thicken for 20 minutes.
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* No significant difference has been shown between milk from rBST-treated and non rBST-treated cows
a2 Milk® is not suitable for anyone medically diagnosed with lactose intolerance, galactosaemia or cows’ milk allergy
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