Jägerhof House Dressing

Steps

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1. 1
   In a container, combine 80 ml milk (or soy milk), 10 g salt, 2 g black pepper, 1 tsp mustard, 1 tsp cream horseradish, and 1 anchovy (optional).
   ▶ ≈0:53
2. 2
   Blend the mixture with an immersion blender until well combined, forming a base emulsion.
   ▶ ≈2:16
3. 3
   Continue blending while slowly drizzling in 325 ml cold-pressed rapeseed oil. Add a splash of vegetable broth if the mixture becomes too thick.
   ▶ ≈2:32
4. 4
   Add 70 ml white wine vinegar and 100 ml vegetable broth, then blend until smooth.
   ▶ ≈2:51
5. 5
   Roughly chop 1 shallot, 1 small garlic clove, 1 tsp capers, and 1 small pickled gherkin.
   ▶ ≈3:10
6. 6
   Add the chopped vegetables to the dressing and gently pulse with the immersion blender briefly—do not overblend.
   ▶ ≈3:39
7. 7
   Roughly chop fresh herbs (dill, basil, parsley, oregano), avoiding thyme and rosemary.
   ▶ ≈3:57
8. 8
   Add the chopped herbs to the dressing and pulse briefly for just a few seconds to blend—do not overprocess.
   ▶ ≈4:50
9. 9
   Add the remaining vegetable broth. Taste and adjust seasoning with vinegar or broth as needed.
   ▶ ≈5:34
10. 10
    Optional: refrigerate overnight, then strain through a fine sieve to preserve flavor and extend shelf life. If using immediately, this step can be skipped.
    ▶ ≈5:50