About 1 ½ cups The original version was created at the Hidden Valley Guest Ranch in Santa Barbara, California, in the 1950s. For a modern, lighter version, substitute plain Greek yogurt for the sour cream or mayonnaise.
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.
½ cup buttermilk
2 to 3 tablespoons lemon or lime juice, to taste
1 tablespoon minced cilantro or parsley
1 tablespoon minced chives
1 tablespoon minced dill
1 garlic clove, mashed to a paste or grated on a rasp grater
Salt and black pepper to taste
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 ⅔ cup sour cream or mayonnaise, store-bought or homemade
½ cup buttermilk
2 to 3 tablespoons lemon or lime juice, to taste
1 tablespoon minced cilantro or parsley
1 tablespoon minced chives
1 tablespoon minced dill
1 garlic clove, mashed to a paste or grated on a rasp grater
Salt and black pepper to taste
Let's Cook
Step 1.
Whisk together in a medium bowl until well blended: ⅔ cup sour cream or mayonnaise, store-bought or homemade; ½ cup buttermilk; 2 to 3 tablespoons lemon or lime juice, to taste; 1 tablespoon minced cilantro or parsley; 1 tablespoon minced chives; 1 tablespoon minced dill; 1 garlic clove, mashed to a paste or grated on a rasp grater; Salt and black pepper to taste
Step 2.
Taste and adjust the seasonings. Use immediately, or cover and refrigerate for up to 5 days. The flavor will improve over the course of an hour or so.
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