Wednesday, July 15, 2009
I got this great recipe from Gluten-Free Girl, and the reason I like it so much is that it can be made lactose-free! That’s usually not an option with store-bought or restaurant dressings.
You need mayonnaise for this. I decided to make my own. Over the years, I’ve tried two methods: the food processor and the stand mixer. Purists be damned, I say the food processor is easier and more fool-proof, so that’s what I recommend. You can start either with a few egg yolks or with a whole egg, that you process to mix. Then add 1 Tbsp of lemon juice, 1 tsp of Dijon mustard and 1 tsp of salt, and process again. After that, you need to gradually incorporate 2 cups of oil: be especially careful with the first ½ cup, that you should incorporate about 1 tsp at a time with the motor running; you can add the rest in a very slow trickle, also with the motor running. I prefer canola oil, because it doesn’t have much of a taste; olive oil or sunflower seed oil would taste too strong in mayonnaise (though if you want, you can use ½ cup of either and 1 ½ cups of canola oil). Whatever you do, make sure your oil is fresh – this is the last place you want to use rancid oil. Once you use some of the mayonnaise for the dressing, you can always use the rest in potato salad, for example.
1 cup buttermilk (or lactose-free milk with lemon juice)
1 cup mayonnaise
1 cup plain yogurt (lactose-free, optional)
juice of half a lemon
1 tsp dried dill
1 tsp dried oregano
1 tsp garlic powder
salt and pepper, to taste
Just mix all the ingredients and serve however you wish. The tastes really come together after a day in the fridge. Enjoy!