Burnt Leek and Onion Ranch

Directions

1. 1

   Roughly chop the leek tops and onion across the grain. Using a blowtorch or the oven, char/burn the sliced onions and leeks.

2. 2

   In a Thermomix or pot, add the burnt leek tops, onions, and hot oil. Blend on high speed or with a stick blender until combined.

3. 3

   Strain the leek oil through a fine sieve and set aside to cool.

4. 4

   To make a plain mayo base in a blender, add the egg yolks, Dijon mustard, vinegar, lemon juice, and salt. Blend for 45 seconds, then slowly trickle in the burnt leek & onion oil until emulsified and thick.

5. 5

   In a large mixing bowl, fold the burnt leek and onion mayo into the buttermilk and sour cream. Season the ranch sauce with garlic powder, salt, a splash of vinegar, and the chopped dill.