Ingredients (yield 1 Pint)
Mayonnaise | 1 cup |
Buttermilk | ½ cup |
Sour cream | ½ cup |
Red wine vinegar | 1 Tablespoon |
Fresh dill, chopped | 2 Tablespoons |
Fresh parsley, chopped | 2 Tablespoons |
Shallot, sliced | 1 |
Pro Seasoning All Purpose | 1 Tablespoon |
Granulated garlic | 1 Tablespoon |
Crystal Hot Sauce | 1 teaspoon |
Grape seed oil | 1 Tablespoon |
Method of prep:
Preheat a cast iron skillet or saute pan over medium heat. Add the grapeseed oil and cook the shallots on a low heat for 5-7 minutes, making sure the shallots continuously move. Remove the cooked shallots from heat and allow to cool. Place all ingredients the shallots, buttermilk, sour cream, and mayonnaise into a blender. Blend until smooth. Add all other ingredients and pulse until incorporated. Dressing is good under refrigeration for 7 days.
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