1/3 cup water
1/4 cup fresh lemon juice
2 garlic cloves, minced
3/4 tsp. salt
Whisk together all ingredients until smooth or blend together in a blender.
Creamy Tarragon Dressing
Makes about 3/4 cup.
From www.myrecipes.com
1/4 cup buttermilk
2 tbsp. fresh lemon juice
1 tsp. sugar
1 tsp. Dijon mustard
3/4 tsp. salt
1/4 tsp. coarsely ground black pepper
1/2 cup olive oil
2 tbsp. finely chopped green onion
1 tbsp. chopped fresh tarragon
Whisk together first six ingredients in a small bowl until well combined. Gradually whisk in oil in a slow steady stream, whisking constantly until smooth. Whisk in green onion and tarragon.
Use immediately, or store in an airtight container in refrigerator up to 2 days. Let chilled dressing stand 30 minutes before using.
Creamy Gorgonzola Dressing
Makes about 2 cups.
From Lisa Abraham
3/4 cup mayonnaise (not salad dressing like Miracle Whip)
1/4 cup sour cream
1 clove garlic, pressed
1 tbsp. freshly squeezed lemon juice
1 tbsp. chopped fresh flat-leaf parsley
1 tbsp. chopped fresh chives
3/4 cup crumbled Gorgonzola cheese
Freshly ground black pepper
With a rubber spatula, blend mayonnaise and sour cream together well. Add garlic and lemon juice and stir to combine. Lemon juice will thin mixture.
Add parsley, chives and cheese and stir well to combine, but making sure that cheese stays chunky. Season with freshly ground black pepper.
Note: To thin dressing further, add additional lemon juice, up to 1 tablespoon more.