Time 10m Yield 2-1/2 cups dressing. Number Of Ingredients 7 Steps:
In a blender, combine the mayonnaise, whipped cream, onions, parsley, anchovy if desired, chives and lemon juice; cover and process until smooth. Cover and refrigerate for at least 1 hour. ,
Time 10m Yield 6 servings (2-1/2 cups dressing). Number Of Ingredients 8 Steps:
In a blender, combine the first seven ingredients; cover and process until smooth. Cover and refrigerate for at least 1 hour. , In a skillet, cook asparagus in a small amount of water for 3-4 minutes or until crisp-tender; drain well. Spoon dressing over asparagus. Refrigerate leftover dressing.
Time 30m Yield 8 Number Of Ingredients 8 Steps:
Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container. Refrigerate 15 minutes to overnight.
Yield Makes 1 cup Number Of Ingredients 8 Steps:
In a medium jar with a tight-fitting lid, place lemon zest plus juice, honey, Dijon mustard, olive oil, chives, parsley, and tarragon. Season with salt and pepper, tighten lid, and shake to combine. To store, refrigerate, up to 5 days.
Time 5m Yield 1 serving(s) Number Of Ingredients 6 Steps:
Combine all ingredients. Use as an all-purpose dressing.
Time 10m Yield 1 3/4 cups Number Of Ingredients 9 Steps:
In a small bowl, whisk together the buttermilk and sour cream. Whisk in the lemon juice and olive oil, and season to taste with salt and plenty of black pepper. Stir in the thyme, basil and chives.
Time 3m Yield 2/3 cup, 4 serving(s) Number Of Ingredients 5 Steps:
Combine yoghurt, herbs, garlic, lemon juice and salt and pepper in a screw top jar. Secure lid and shake well to combine. Recommended for drizzling over lamb, spinach or green salad. Will keep in jar for up to 2 days in the fridge.
Yield Makes 1 cup Number Of Ingredients 11 Steps:
Place all ingredients in the bowl of a food processor. Process until smooth and creamy. Season with salt and pepper.
