INGREDIENTS
¾ cup buttermilk
½ cup sour cream
3 egg yolks
1 shallot, roughly chopped
1 garlic clove
2 Tbsp. lemon juice
2 tsp. kosher salt
2½ cups canola oil
PREPARATION
• In a blender, combine the buttermilk, sour cream, egg yolks, shallot, garlic, lemon juice and salt on high 20 to 30 seconds.
• With the blender running on medium speed, stream in the oil until emulsified.
• The remaining dressing will keep, covered and refrigerated, up to 2 weeks.
Pickled Shallots
This article appears in September 2016.