-
Prep time
10 minutes
-
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
Continue After Advertisement
Ingredients
-
1
egg
-
1/4 cup
parmesan (or cheddar or blue cheese or goat cheese)
-
1/4 cup
buttermilk
-
1/4 cup
chopped spring onions (or fresh basil, fresh thyme, fresh oregano, etc)
-
2 teaspoons
lemon juice (or red wine vinegar, apple cider vinegar)
-
1/2 cup
vegetable oil
-
Pinch
salt
-
1/2 teaspoon
fresh cracked pepper
Directions
-
Throw everything, except the oil, into a food processor or blender. Run until well blended.
-
Slowly drizzle the vegetable oil into the blender/food processor while it is running.
-
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.
See what other Food52ers are saying.