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Sour Cream Zucchini Ranch
Course
Salad
Cuisine
American
Keyword
Condiments, Culinary 2, Dressings
Ingredients
1
egg
2
cups
neutral oil
½
cup
red-wine vinegar
1
tablespoon
lemon juice
½
tablespoon
Worcestershire sauce
1
teaspoon
chopped fresh garlic
Pepper
about 2 turns of the mill
1
tablespoon
grated Asiago cheese
fresh Parmesan may be substituted
½
teaspoon
salt
2
tablespoons
sour cream
1
medium zucchini
grated on a box grater and squeezed dry
Louisiana pepper sauce to taste
Instructions
Put eggs, red vinegar in a bowl; blend until mixture doubles in volume
Add oil drop-by-drop, whisking constantly to start the emulsion. Begin to pour oil in a thin, steady stream until mixture thickens.
Add ingredients in order, blending well between each addition
Adjust seasonings.
Refrigerate for at least 2 hours for flavors to blend