About 1 ¾ cups Like ranch dressing, this lesser-known classic hails from California. Use with robust greens, such as romaine, drizzle over roasted vegetables, or serve with crudités.
1 to 2 tablespoons lemon juice or white wine vinegar, to taste
¼ teaspoon salt
Pinch of white pepper
(Up to 1 ½ teaspoons Dijon mustard)
1 cup vegetable oil, or ¾ cup vegetable oil and ¼ cup olive oil
Salt and white pepper to taste
Sub-recipe steps
Have ready a balloon whisk and a medium bowl or affix the whisk attachment to a stand mixer. Whisk together until smooth and light: 2 large egg yolks, at room temperature; 1 to 2 tablespoons lemon juice or white wine vinegar, to taste; ¼ teaspoon salt; Pinch of white pepper; (Up to 1 ½ teaspoons Dijon mustard)
If using a stand mixer, increase the speed to medium-high. Very gradually whisk in: 1 cup vegetable oil, or ¾ cup vegetable oil and ¼ cup olive oil
As the mixture thickens—when about one-third of the oil has been added—whisk in the oil more steadily, making sure each addition is thoroughly blended before adding the next. Should the oil stop being absorbed, stop pouring the oil and whisk vigorously before adding more. Whisk in: Salt and white pepper to taste
Serve immediately, or refrigerate for up to 1 week.
Place all the ingredients from version I in a narrow jar just wide enough to fit the end of an immersion blender (most immersion blenders come with such a jar—use it if possible). Place the end of the blender into the jar so it touches the bottom. Start the blender on medium speed, keeping it at the bottom of the jar until you can see the mixture form a vortex, thicken, and become opaque. Slowly lift the blender up and pulse it a couple times up and down to make sure all the oil is incorporated.
1 garlic clove, minced or grated on a rasp grater
3 anchovy fillets, minced
½ cup sour cream
¼ cup minced chives or green onions
¼ cup minced parsley
1 tablespoon lemon juice
1 tablespoon tarragon or white wine vinegar
½ teaspoon salt
Black pepper to taste
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 1 cup mayonnaise, store-bought or homemade
1 garlic clove, minced or grated on a rasp grater
3 anchovy fillets, minced
½ cup sour cream
¼ cup minced chives or green onions
¼ cup minced parsley
1 tablespoon lemon juice
1 tablespoon tarragon or white wine vinegar
½ teaspoon salt
Black pepper to taste
Let's Cook
Step 1.
Combine in a medium bowl: 1 cup mayonnaise, store-bought or homemade; 1 garlic clove, minced or grated on a rasp grater; 3 anchovy fillets, minced; ½ cup sour cream; ¼ cup minced chives or green onions; ¼ cup minced parsley; 1 tablespoon lemon juice; 1 tablespoon tarragon or white wine vinegar; ½ teaspoon salt; Black pepper to taste
Step 2.
Taste and adjust the seasonings. Use immediately, or cover and refrigerate for up to 3 days.
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