Buttermilk (Kefir) Salad Dressing Revisited

Over the years I have strayed so far from my original buttermilk dressing recipe, it merits a new recipe. I used to pooh-pooh guests who declined my favorite dressing, but my tastes have shifted too over time. Now I prefer a less pungent dressing that is more salty than sour. (Less is more?) I even switched from buttermilk to kefir, which is less bitter and sour and little heavier body. I cut back on all the condiments.

Most recently, demand for crushed garlic has dwindled to the degree that store clerks give me a blank look when I ask for it. I finally got the hint I ought to start making it myself. Why did I resist so long? Well, it is hard to find the right tool for making small quantities. But, Wow! The strength and complexity of flavor is definitely worth the patience.

The following will make a blender full of dressing:

1.5 C mayonnaise (read the label, tremble, then make your own as directed below)
1.5 C kefir (use Nancy’s if you live in Oregon)
1 TBSP yellow mustard
1-2 TBSP horseradish
1 tsp crushed garlic
2 tsp ground pepper
1 tsp wine vinegar
1-2 tsp salt

2 eggs
2 TBSP fresh-squeezed lemon juice
½ tsp salt
Mustard to taste (try 1 TBSP)
Safflower oil as needed to thicken (approximately 1.3 C)

Break eggs into blender, add lemon juice and whip 10 seconds. Add salt and mustard. Turn on blender and drizzle in oil until emulsion becomes so thick the surface is no longer moving. (This works with safflower oil, but olive oil will not set up as solid.)

Add remaining ingredients and blend again until well mixed.

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