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Prep time
10 minutes
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Makes
1 1/2 c
Author Notes
I found this recipe online. In it's original form, it is one of Emeril's (http://emerils.com/125658/buttermilk-parmesan-dressing). I loved it from the start but one day when I was looking to make it, I was missing a few things. I started substituting cheese types and then one day I threw in some fresh herbs. This recipe has not failed me yet. I definitely recommend experimenting. Emeril also throws in raw garlic. I usually skip it but you can always throw it in if you want. Oh and one day I forgot the buttermilk...it came out thicker (obviously) and it made a perfect vegatable dip :-) —LizTerry
Ingredients
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1
egg
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1/4 cup
parmesan (or cheddar or blue cheese or goat cheese)
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1/4 cup
buttermilk
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1/4 cup
chopped spring onions (or fresh basil, fresh thyme, fresh oregano, etc)
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2 teaspoons
lemon juice (or red wine vinegar, apple cider vinegar)
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1/2 cup
vegetable oil
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Pinch
salt
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1/2 teaspoon
fresh cracked pepper
Directions
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Throw everything, except the oil, into a food processor or blender. Run until well blended.
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Slowly drizzle the vegetable oil into the blender/food processor while it is running.
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Use immediately or store the dressing in the fridge. Since there is a raw egg in this dressing-don't keep it too long! But if you love this dressing like I do, it won't last anyway.
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