Cranch Dressing

Name: Cranch Dressing
Prep time: 5 min
Total time: 5 min
Yield: about 2¼ cups (550 ml)
Cuisine: American
Ingredients: about 2 fillets (8 g) Anchovy; 1 clove garlic, minced Garlic; Pinch kosher salt (0.5 g) Salt; 2 large egg yolks Egg Yolk; Juice of 1 lemon (30 ml) Lemon Juice; 2 Tbsp grated Parmesan (30 ml) Parmesan; ¼ cup EVOO (60 ml) Olive Oil; 1 cup buttermilk (240 ml) Buttermilk; ½ cup sour cream (120 ml) Sour Cream; 1 Tbsp Worcestershire sauce (15 ml) Worcester; 1 Tbsp chopped dill (15 ml) Dill; 1 Tbsp chopped parsley (15 ml) Parsley; 1 Tbsp chopped chives (15 ml) Chives; 1 Tbsp chopped tarragon (15 ml) Tarragon; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Michael Symon recipe. Not affiliated with, sponsored by, or endorsed by Michael Symon.

DRESSING · GRILLED AVOCADO SALAD

In the published recipe, this is the dressing for grilled avocado salad.

Michael Symon's Caesar-ranch dressing for avocado salad.

On the jar

CRANCH

Method: shake
Yield: about 2¼ cups
Ingredients: 15
Jar batch: 0.55× recipe

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Ratio

BUTTERMILK 240 mlSOUR CREAM 120 mlOLIVE OIL 60 mlLEMON JUICE 30 ml

Ingredients

Anchovyabout 2 fillets (8 g)
Garlic1 clove garlic, minced
SaltPinch kosher salt (0.5 g)
Egg Yolk2 large egg yolks
Lemon JuiceJuice of 1 lemon (30 ml)
Parmesan2 Tbsp grated Parmesan (30 ml)
Olive Oil¼ cup EVOO (60 ml)
Buttermilk1 cup buttermilk (240 ml)
Sour Cream½ cup sour cream (120 ml)
Worcester1 Tbsp Worcestershire sauce (15 ml)
Dill1 Tbsp chopped dill (15 ml)
Parsley1 Tbsp chopped parsley (15 ml)
Chives1 Tbsp chopped chives (15 ml)
Tarragon1 Tbsp chopped tarragon (15 ml)
Pepperabout ¼ tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): BUTTERMILK, SOUR CREAM, OLIVE OIL, LEMON JUICE.
Add by count: 1 EGG YOLK.
Season to finish: ANCHOVY (1 fillet), GARLIC (½ clove), SALT (a pinch), PARM (about 2 tsp), DILL (about 1 tsp), PARSLEY (about 1 Tbsp).
Cap the jar and shake until emulsified.

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Keep this recipe

It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

3 kitchens · 3 stars · 3 national awards

Cranch DressingNATIONAL AWARD WINNEROn the jar: CRANCH
Caesar Dressing★★★ KITCHENOn the jar: CAESAR
Delmonico Salad DressingNATIONAL AWARD WINNEROn the jar: SALAD DRESS
Mom’s Sour-Cream Red-Wine VinaigretteNATIONAL AWARD WINNEROn the jar: SOUR CREAM

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Provenance

Michael Symon works in Midwest / Cleveland; credentials include James Beard Best Chef: Great Lakes 2009.

Adapted from a Michael Symon recipe (Michael Symon / Food Network (Grilled Avocado Salad)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.55× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Michael Symon / Food Network (Grilled Avocado Salad) (published as “Cranch Dressing”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

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