9
2½
cups
ch
ick
en b
roth,
lo
w-s
od
ium
1½
teas
poons
gra
nu
lated
su
gar
½
tea
sp
oo
n sea o
r kos
her s
alt
1 to 2
p
in
ch
es f
res
hly g
ro
un
d bla
ck p
ep
per
½
teas
poon
oran
ge z
est
½
tabl
esp
oo
n w
hite
bal
sami
c v
inega
r
1.
Fla
tte
n the s
eed
ed b
ell p
ep
per
s an
d lay t
hem o
n a fo
il-
lin
ed b
aki
ng s
hee
t. P
lac
e on t
he t
op r
ack i
n yo
ur o
ven a
nd
bro
il u
ntil t
he p
ep
per
s are b
lac
ken
ed
. Rem
ove a
nd p
ut
int
o a mix
ing b
ow
l an
d co
ver w
ith p
las
tic
. Res
erv
e.
2.
W
hile t
he p
ep
per
s are r
oas
tin
g, p
ut t
he b
utt
er i
nto a
med
ium s
auc
ep
an s
et o
ver m
ed
ium h
eat
. On
ce t
he b
utt
er
has m
elte
d, a
dd t
he g
arl
ic, s
hal
lo
t an
d oni
on. C
oo
k unt
il
so
fte
ned a
nd j
ust g
old
en. D
eg
laz
e the p
an b
y ad
din
g the
sh
err
y to t
he s
auc
ep
an a
nd c
oo
k unt
il r
ed
uce
d by h
alf.
Ad
d the b
ro
th a
nd r
ais
e the h
eat t
o med
ium
-h
ig
h. B
rin
g
the b
ro
th j
ust t
o a bo
il. A
dd t
he s
ug
ar, s
alt, p
ep
per a
nd
zes
t. R
ed
uce t
he h
eat t
o allo
w the m
ixt
ure t
o sim
mer f
or
ab
ou
t 5 min
ute
s. P
ut i
nto t
he j
ar o
f the b
len
der
.
3.
Ca
ref
ully t
ake t
he s
kin
s off o
f the r
oas
ted p
ep
per
s; c
ut
int
o qua
rte
rs. A
dd t
o the b
ro
th m
ixt
ure i
n the b
len
der j
ar,
alo
ng w
ith t
he v
ine
gar
.
4.
Pu
lse o
n Hig
h 3 to 4 t
im
es t
o bre
ak u
p, a
nd t
hen r
un o
n
Hig
h unt
il s
mo
oth
, ab
ou
t 1 min
ute
.
5.
Ad
jus
t sea
so
nin
gs t
o tas
te a
nd s
erv
e eith
er h
ot o
r chi
lle
d.
Nu
tritio
na
l in
fo
rm
ation p
er s
erv
in
g (1
cu
p):
Cal
ori
es
92
(15
% fr
om
fat
) •
car
b. 1
6g
• p
ro
. 4g
• fa
t 2g
• sa
t. f
at
1g
• ch
ol.
3m
g •
so
d. 5
24m
g •
cal
c. 2
4m
g •
fib
er
4g
Crea
my D
ill D
res
sin
g
A p
erf
ect
mat
ch
for
a w
ed
ge
of i
ceb
erg
let
tuc
e
or
as
a sa
uce
on
top
of r
oas
ted
pot
ato
es.
Mak
es a
bo
ut 3 c
up
s
1
cu
p bu
ttermi
lk
8
ou
nce
s so
ur c
rea
m
½
cup
lig
ht ma
yon
naise
²∕³
cu
p pac
ked f
res
h dill
1½
tab
les
poons
fres
h le
mon
jui
ce
½
ou
nce s
hal
lo
t (ab
ou
t ½ med
iu
m sh
allo
t)
½
tea
sp
oo
n kos
her s
alt
fre
shl
y gr
ou
nd
blac
k p
epp
er
1.
Pu
t ing
red
ien
ts i
nto t
he b
len
der j
ar i
n ord
er l
ist
ed
.
2.
Run o
n Hig
h fo
r ab
ou
t 45 s
eco
nd
s unt
il s
mo
oth
. Can b
e
use
d im
med
iat
ely
. Fo
r the b
est f
lav
or, a
llo
w to r
est f
or a
t lea
st
30 m
inu
tes s
o tha
t fla
vo
rs h
ave t
he c
han
ce t
o ble
nd a
nd
dev
elo
p.
Note
:
Dre
ssi
ng w
ill l
ast u
p to 1 w
eek s
to
red i
n the
ref
rig
erat
or.
Nu
tri
tion
al i
nfor
mat
ion
pe
r s
ervi
ng
(1 t
able
sp
oon
):
Cal
ori
es
20
(76
% fr
om
fat
) •
car
b. 1
g •
pro
. 0
g •
fat
2g
• sa
t. f
at
1g
• ch
ol.
4m
g •
so
d. 5
5m
g •
cal
c. 1
1m
g •
fib
er
0g
Ho
llan
da
ise
Sauc
e
A st
ap
le
to
Egg
s B
ene
dic
t, t
his
ric
h, b
utt
ery
sau
ce
is
als
o g
rea
t
over
st
eam
ed
ve
get
ables
.
Mak
es 1 c
up
½
cu
p (¼ p
ou
nd
, 1 sti
ck) u
nsa
lte
d bu
tte
r
4
lar
ge e
gg y
olk
s
¼
tea
sp
oo
n kos
her s
alt
pin
ch g
ro
un
d m
ustar
d
pin
ch f
res
hly gr
ou
nd
blac
k p
epp
er
1½
tab
les
poons
fres
h le
mon
jui
ce
1.
Pu
t the b
utt
er i
nto a s
auc
ep
an s
et o
ver l
ow h
eat u
ntil
bu
tte
r is m
elte
d an
d rea
ch
es a b
ub
blin
g bo
il.
2.
W
hile t
he b
utt
er i
s mel
tin
g, p
ut t
he r
em
ain
ing i
ng
red
ien
ts
int
o the b
len
der j
ar. A
bo
ut a m
inu
te b
efo
re a
dd
ing t
he
bu
tte
r, r
un t
he u
nit o
n Lo
w fo
r ab
ou
t 30 s
eco
nd
s to
co
mbine
.
3.
W
ith t
he b
len
der s
till r
unn
ing o
n Lo
w, c
are
ful
ly r
em
ove t
he
po
ur l
id f
ro
m the c
ove
r. V
ery s
lo
wly d
riz
zle a
bo
ut 1
tab
les
po
on o
f the h
ot b
utt
er t
hro
ug
h the o
pen
ing a
nd
ble
nd a
bo
ut 1
5 sec
on
ds t
o ful
ly c
om
bin
e, t
hen v
ery s
lo
wly
dri
zzl
e the r
em
ain
ing b
utt
er. O
nce a
ll b
utt
er h
as b
een
ad
ded
, ret
urn t
he p
our l
id a
nd c
ont
inu
e ble
nd
ing f
or 4
5 to
60 s
eco
nd
s, o
r unt
il t
hic
ken
ed
.
4.
Ta
ste a
nd a
dju
st s
eas
oni
ng a
s des
ire
d. S
erv
e whi
le s
till
warm
.
Note
:
To m
ini
miz
e sp
lat
ter
, use a d
ish
tow
el t
o shi
eld t
he
op
en
ing w
hen p
our
ing i
n bu
tte
r.
Nu
tri
tion
al i
nfor
mat
ion
pe
r s
ervi
ng
(1 t
able
sp
oon
):
Cal
ori
es
64
(94
% fr
om
fat
) •
car
b. 0
g •
pro
. 1g
• fa
t 7g
• sa
t. f
at
4g
• ch
ol.
67m
g •
so
d. 3
5m
g •
cal
c. 6
mg
• fib
er
0g
Bas
ic V
inai
gret
te
Thi
s si
mp
le
vin
aig
ret
te
is
per
fec
t ove
r a
sal
ad
of m
ixe
d g
ree
ns
and
fr
esh
veg
etab
les
. S
ub
stit
utin
g 1
½ t
easp
oo
ns
of h
erbes
d
e
Pro
venc
e fo
r th
e co
mb
ine
d b
asi
l/t
hym
e/m
arjo
ram
is
an
eas
y
way
to
cha
ng
e it
up
a b
it,
and
save
s o
n th
e am
oun
t o
f d
rie
d
her
bs
you
nee
d to
have
on
han
d.
Mak
es a
bo
ut 1 c
up
¼
cu
p r
ed win
e v
inega
r
1
teas
poon
Dijon
-st
yle
must
ard
¼
cu
p fre
sh p
ars
ley
½
teas
poon
dri
ed b
asil
½
tea
sp
oo
n dri
ed t
hym
e
½
teas
poon
dri
ed ma
rjor
am
¼
tea
sp
oo
n gro
un
d wh
ite p
ep
per
½
tea
sp
oo
n kos
her s
alt
¾
cu
p ext
ra v
irg
in o
liv
e oil
