Here’s a low salt salad dressing that is big on flavor. It works without salt because the acidity of the vinegar, the creamy tartness of the buttermilk and the herbal flavor of the basil create a strong, but enjoyable, flavor.
“Consider cooking more at home and using herbs and spices to enhance the flavor of foods,” says Kim Bargay, Marquis corporate dietician. “Sodium is often added to processed foods. This dressing is an easy way to limit your sodium intake.”
If you have an immersion blender, we highly recommend making your own mayonnaise to control salt intake. Easy mayo recipe below.
Low Salt Basil Buttermilk Salad Dressing
⅔ cup buttermilk
⅓ cup mayonnaise
1 tablespoon minced shallot or onion
2 teaspoons Westbrae Natural No Salt Added Organic Stone Ground Mustard*
1 teaspoon finely chopped garlic (or 1 frozen garlic cube)
¼ cup packed basil leaves (or more)
2 teaspoons white vinegar
1 teaspoon sugar
Optional: tiny pinch of Morton Lite Salt
Mix everything in a food processor or blender for about 30 seconds or until basil is finely chopped. It will last about two weeks in the fridge. Great on salads and as a vegetable dip.
*Westbrae Natural No Salt Added Organic Stone Ground Mustard is available on Amazon.
Homemade Mayonnaise
1 egg
1 tablespoon apple cider vinegar
1 teaspoon Westbrae No Salt Added Mustard or Coleman’s dry
1/4 teaspoon Morton Lite Salt
3/4 cup olive oil (mild-tasting or light, extra-virgin if you enjoy the taste)
Put everything in a Mason jar or other slim container with at least 2-cup capacity and an opening big enough to fit the business end of the immersion blender.
Important: Hold the blender head on the bottom and keep on medium or low for 10 seconds. This creates the necessary emulsion.
After 10 seconds, the blender will pull the oil down and mayonnaise will rise up. Keep the blender on low and gently pump it up and down until remaining oil is blended in.
That’s it! Fresh mayonnaise will keep in the fridge for about two weeks.</>