Never dress your salad with plain or boring dressing again! Louisiana caviar highlights this elegant condiment that goes perfectly on a fried oyster salad.
Makes 3/4 cup
1/4 cup buttermilk
1/4 cup mayonnaise
1 tablespoon sour cream
1 small garlic clove, minced
1 tablespoon minced shallots
1/4 teaspoon celery salt
1 teaspoon lemon juice
Dash of hot sauce
Dash of ground white pepper
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon Louisiana paddlefish caviar
1 tablespoon chopped fresh chives
Whisk together first 11 ingredients in a medium bowl. Fold in caviar and chives.
Reprinted with permission from My New Orleans, The Cookbook by John Besh (Andrews McMeel Publishing, 2009).