Made In House Dressings Recipe

Combine base

In a medium bowl, whisk together sour cream and mayonnaise until smooth.

Whisk in buttermilk until the mixture reaches a pourable but still creamy consistency; add more buttermilk (1–2 tbs) if needed.

Stir in crumbled Gorgonzola, making sure to leave some larger crumbles for texture.

Fold in chopped parsley, chives, dill, lemon juice and minced garlic until evenly distributed.

Season with kosher salt and freshly ground black pepper; taste and adjust (Gorgonzola is salty, so add salt sparingly).

Cover and refrigerate at least 1 hour to let flavors meld. Before serving, stir and thin with a splash of buttermilk if necessary.

In a jar or small bowl, combine minced shallot, minced garlic, Dijon mustard and honey; whisk briefly to combine.

Add balsamic vinegar and whisk to dissolve the mustard and incorporate the honey.

Slowly drizzle in extra-virgin olive oil while whisking constantly to emulsify (or add oil to a jar, close and shake vigorously).

Season with kosher salt and freshly ground black pepper; whisk or shake again and taste.

Adjust sweetness or acidity as needed: add up to 1 tsp more honey for sweetness or 1 tsp water to mellow acidity. Let rest 15 minutes for shallot to mellow before serving.

In a bowl, whisk together mayonnaise and sour cream until smooth.

Whisk in buttermilk gradually until desired consistency is reached (thicker for dipping, thinner for dressing).

Add chopped chives, parsley, dill, garlic powder, onion powder and lemon juice. Stir to combine.

Season with kosher salt and freshly ground black pepper; taste and adjust seasonings.

Refrigerate at least 30 minutes to let herbs hydrate and flavors meld. Stir well before serving.

If using raw egg yolks, ensure they are fresh or pasteurized. In a medium bowl, mash anchovy fillets with minced garlic and Dijon mustard to form a paste.

Add lemon juice and Worcestershire sauce and whisk to combine.

Whisk in egg yolks one at a time until incorporated and the mixture is slightly thickened.

Very slowly drizzle in olive oil while whisking constantly to create a thick emulsion. Alternatively, pulse in a blender on low speed while streaming in oil.

Whisk in grated Parmesan cheese until smooth. Season with kosher salt and freshly ground black pepper to taste (remember anchovies add salt).

If too thick, whisk in 1–2 teaspoons of warm water or additional lemon juice to reach desired consistency. Chill 15 minutes before serving.

Place packed basil leaves, minced garlic, Dijon mustard, honey and sherry vinegar in a blender or food processor.

Pulse to combine, then stream in extra-virgin olive oil with the motor running until a smooth, bright-green emulsion forms. If mixture is too thick, add 1–2 tbs water or more vinegar to loosen.

Season with kosher salt and freshly ground black pepper; pulse briefly to incorporate and taste. Adjust sweetness or acidity as needed.

Transfer to a jar and refrigerate at least 30 minutes to let flavors marry. Shake well before serving; the dressing may separate and can be re-emulsified by whisking or shaking.