Creamy Yogurt Dressing

Another one of Brittany's winners!  This dressing is incredibly versatile.  Use it as a salad dressing, veggie dip, or sauce for baked or poached fish.  It would also be a wonderful accompaniment to a cold lamb sandwich, teamed with marinated red peppers!

Juice of one lemon
2 T olive oil
1 t salt
1/2 t freshly ground black pepper
1 to 2 cloves garlic, minced or crushed
1 cup plain yogurt
fresh dill (optional)

Place first five ingredients in a blender (or use a food processor or immersion blender) and puree until smooth.  Add yogurt and blend.  

Creamy Tarragon-Mustard Dressing

This is easy to prepare, and delicious served with a fresh seafood salad, crab cakes, or poached salmon.

1 whole egg
2 egg yolks
1/3 cup prepared Dijon-style mustard
1/4 cup tarragon vinegar
1 teaspoon crumbled dried tarragon
salt and freshly ground black pepper, to taste
1 cup best-quality olive oil
1 cup corn oil, or other light vegetable oil

In a blender, or ing the bowl of a food processor fitted with a steel blade, combine the whole egg, egg yolks, mustard, vinegar and tarragon.  Season to taste with salt and pepper, and process for 1 minute.

Measure out the oil, and with the motor running, dribble the oil into the processor, or blender in a slow, steady stream.  The dressing will thicken as you process the oil.  Shut off the motor, scrape down sides, taste and correct seasoning.

Transfer to a storage container, cover and refrigerate until ready to use.

Makes 3 cups dressing.