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Herby Buttermilk Vinaigrette
This herby buttermilk vinaigrette—a spin on ranch dressing—was first made for Aretha Franklin when she used to come into Le Bernardin.
👤 Adrienne Cheatham📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
📝 Preparation Steps
1
Place the mustard, buttermilk, garlic, shallot, lemon zest, lemon juice, vinegar, peppercorns, and salt in a blender. Blend on low speed just so the ingredients get acquainted, about ⏱️ 45 seconds. They don’t have to be completely puréed—that’ll come later.
2
With the blender running, open the top. Increase the speed to medium and slowly drizzle in the two oils, turning the speed up a little more (to medium-high) as you go.
3
Stop the blender, remove the jar from the base, and taste for seasoning. (Do not dip your finger or a spoon in while the jar is on the base. Anything can happen—an electrical surge, a switch getting bumped. It’s not worth the risk. Safety first!) If it needs more salt (highly likely), add a couple more pinches.
4
Add the parsley and dill, put the lid back on, and return the jar to the base. Starting on low speed and slowly increasing to high, purée for about ⏱️ 15 seconds to partially break down the parsley and dill.
5
Serve immediately or refrigerate, covered, for up to 5 days. The flavors meld really nicely after a few hours in the fridge.
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