Fancy Ranch.

So just the other night I was making dinner and I thought I would be healthy by incorporating a salad into the mix.  I picked through the fridge, not really excited by the idea of a salad but going through the motions anyways, when it dawned upon me. “Self!” I said, thinking to myself out loud.  “You know what sounds good on those boring salad greens?  Ranch dressing!  Sh’yeah!”

Just to note, I was completely sober when I said this.  It wasn’t like one of those late night salsa-and-popcorn-sound-super-bangin’ type situations.

Also to note, I’m not high brow enough to pretend that I don’t actually enjoy a good buttermilk ranch from time to time.  Made properly, ranch dressing is quite tasty.  It also happens to be an extremely versatile dressing to work with.  Add garlic, remove garlic.  Add herbs, remove herbs.  This dressing is your oyster, so to speak.

I decided to go on a lemon tarragon buttermilk dressing.  It was a nice shot of warm weather in comparison to the doldrums of the icy purgatory that I call Brooklyn in January.  And it definitely made those salad greens more enjoyable.

Lemon Tarragon Buttermilk Dressing


-1 egg

-1 cup grapeseed oil

-Juice of one to two lemons

-2 tablespoons chiffonaded tarragon

-1 quart buttermilk

-Kosher salt

-Black Pepper, ground

How to:

1. In a food processor, add the egg, a pinch of salt and a little lemon juice.  Start everything on a high speed to incorporate.

2. When the egg is blended, start adding the grapeseed oil SLOWLY in a thin stream.  Make sure that the emulsion does not break.

3. If the emulsion gets to be too thick, thin things down with more lemon juice, but keep adding that oil.

4. Add in some salt and pepper.

5. Start thinning the dressing down with buttermilk.  While the food processor is still going, stream in a little buttermilk.  You will probably use about a pint total, but keep thinning the dressing until the consistency is how you like it.  (See?  Versatile.)

6. Lastly, add in the tarragon and blitz one last time.

7. Serve immediately or refrigerate covered for up to 1 week.

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