Salad Dressings

Real Ranch Dressing: Put mayonnaise, buttermilk and buttermilk powder in a medium jar with a tight-fitting lid. Sprinkle with a little salt and lots of freshly ground black pepper. Add chives or parsley if you like, put lid on, and shake jar vigorously for 30 seconds.

Taste and adjust seasoning. Use immediately or refrigerate for a few days. It will keep longe without the fresh herbs. Time: 5 minutes Yields 2 cups.

Avocado-Basil dressing: Put all ingredients in a mini food processor or blender and purée until smooth; add a few drops of water if you like a thinner dressing. Time: 5 minutes. Yield: About 1 cup

Creamy Vinaigrette: Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you.

Add shallot and turn machine on and off a few times until shallot is minced within dressing. Taste, adjust the seasoning and serve. Time: 5 minutes. Yield: About 2/3 cup.

Mayonnaise: Put yolk and mustard in a medium bowl. Beat together with a wire whisk. Begin to add oil as you beat, a little at a time, adding more as each bit is incorporated. You will notice when a thick emulsion forms, then you can add oil a little faster. Depending on how fast you beat, the whole process will take about 5 minutes.

Add salt and pepper, then stir in lemon juice or vinegar. Taste and adjust seasoning if necessary. Yield: 1 cup. Time: 5 minutes