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Buttermilk Marinade

Use this tangy recipe with chicken fish, or other seafood.

  • Yield: Marinades 2 pounds of meat or fish

Source: Everyday Food, July/August 2003


  • 1/2 cup buttermilk
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon grated lemon zest
  • 2 tablespoons chopped garlic (3 cloves)


  1. In a small bowl, whisk together fresh lemon juice, lemon zest, buttermilk, fresh dill, and garlic. Serve with meat of your choice.

Cook's Notes

Instead of dill, try finely chopped chives. Or substitute limes for the lemons.

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