1 3/4 ounces safflower oil, pistachio oil, or whatever salad oil you prefer
1 ounce cultured lowfat buttermilk
1 ounce lemon juice , from 1 small lemon
3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
1 1/2 teaspoons
Freshly cracked black pepper
Directions
In a small pitcher, squeeze bottle, or jar, combine Fresh Lemon Syrup, oil, buttermilk, lemon juice, salt, poppy seeds, and black pepper. Stir or close lid and shake well to combine, then adjust seasoning to taste. Use immediately to dress a salad, or refrigerate in an airtight container up to 1 month.
