A friend of mine asked me to post this recipe and I am happy to share it because it's a good one! I'll be honest and say that this is not my creation. It actually came from a Homestead Blessings DVD, The Art of Cooking.Photo Credit
My favorite thing about it? It's easy and it's TOTALLY from scratch, using yummy foods right from your homestead like eggs, buttermilk, and herbs from the garden.
Here's how it starts- Make your own mayonnaise. If you haven't made your own before, don't worry, it's not hard. Plus, you can use the leftover for those summer tomato sandwiches!
In a blender, combine
1/4 C Sunflower Oil
1 Tb Vinegar (I use white)
1 Tb Lemon Juice
1 tsp Salt
Blend for 3-5 seconds, just to combine the above ingredients, then DRIZZLE 3/4 C Sunflower oil WHILE the blender is running- blend until all oil in incorporated and mayo is thick. I capitalized those few words there to really emphasize the need to pour slowly and make sure that the blender is running, otherwise you'll end up with a runny mess.
(Note: I use sunflower oil because it's one of my favorite oils but I think in the DVD the West ladies use Extra Light Olive Oil.)
O.k., so your mayo is made. You're going to use about a 1/2 cup of it in a pint size mason jar. Here's the best part of the recipe.....the rest is up to you!! There are no specific measurements but here's what you'll need....
Fresh Herbs, like parsley, oregano, basil (or dried ones if fresh aren't available)
I put my mayo in a jar and then stir in my honey first thing. The honey mixes better if you add it before cold buttermilk from the fridge. Then add your buttermilk, chopped herbs and garlic and onion powders to taste. Adding the ingredients, you're going to want to fill up the rest of the jar.
Let the dressing sit on your counter, or in the fridge, for at least a half hour to allow the ingredients to blend together.
Pour over your salad, dip your sliced cucumbers or carrots or use as a spread on your sandwich. However you choose to use it, enjoy!