Cook the Book: Creamy Herb Dressing

Creamy Herb Dressing

Salad with Creamy Herb Dressing Photo by Rocky Coast Photography

2 tbs fresh minced dill
2 tbs fresh minced flat-leaf parsley
2 tbs fresh minced thyme
2 tbs fresh minced chives
3/4 cup mayonnaise
1/2 cup buttermilk
2 tbs cider vinegar
1/2 tsp coarse salt
1/8 tsp freshly ground black pepper
3/4 tsp hot sauce

Combine the dill, parsley, thyme, and chives with the mayonnaise in a food processor until the herbs are finely chopped.  While the processor is running, slowly pour in the buttermilk.  Add the vinegar, salt, pepper and hot sauce.  Taste and adjust seasoning. Pour into a bottle or jar and refrigerate for up to 2 weeks.

Makes approximately 2 cups.

Photo by Elizabeth Poisson.

Cook the Book: Dana’s Maple-Dill Dressing

Dana’s Maple-Dill Dressing

3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1/2 cup maple syrup
1 bunch fresh dill or 1 1/2tablespoons dry dill
4 1/2 teaspoons soy sauce
1 cup toasted almonds, hazelnuts, or pine nuts
4 garlic cloves, roughly chopped
1/4 teaspoon grated lemon rind
1 1/3 cups olive oil

Purée everything except the oil in a food processor or blender. With the blender running gradually pour in the olive oil (doesn’t have to be too slow – just don’t pour it in all at once). This can be made well in advance and refrigerated.

Makes 2 cups.

Cook the Book: Creamy Blue Cheese Dressing

Creamy Blue Cheese Dressing

This can be refrigerated for several days – it only gets better.

2 1/2ounces blue cheese, crumbled
5 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1 clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon fresh pepper
Dash of Worcestershire

Whisk all the ingredients together. Refrigerate.

Makes 1 cup