makes about 3 cups
Don’t throw it out! Turn that flavorful cucumber brine into a new dressing.
1/2 cup leftover pickle juice (with seasonings)
1 large local egg
2 cups grapeseed oil
1 tsp. salt
In a blender, combine pickle juice and egg; on high speed, slowly drizzle in oil and blend until smooth. Season with salt. Note: If raw egg is a concern, substitute 2 Tbsp. mayonnaise.
Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.