Ranch dressing has always been a favorite for my family. Not only is this creamy delight fabulous on salads, but as a dipping sauce for…well, practically everything. So, naturally, in my quest to make everything possible from scratch, I decided to give ranch dressing a go. I picked a recipe then did what most of us do – immediatly amended it to suit my taste. I even got a rare compliment from my picky eater!
NOTE: If you want it thicker, decrease the buttermilk.
TIP: If you don’t have buttermilk, you can make it by combining 10g (or 2 tsp) apple cider vinegar with enough milk to make a total of 150g (1/3 cup).
RANCH DRESSING – makes about 1.5 cups
- 150g (1/3 cup) buttermilk
- 107g (1/2 cup) mayonnaise
- 73g (6 T) sour cream
- 2 T shallot or red onion, chopped finely
- 1 T cilantro, fresh, chopped finely
- 1 T dried dill
- 1 garlic cloves, pressed or diced finely
- 1 tsp lemon juice
- 1/8 tsp sugar
- 1/2 tsp table salt
- 1/4 tsp black ground pepper
Combine all ingredients in a medium sized bowl and blend with spoon or whisk.
Pour into a container with a top and chill. You are now done. Yes, it’s that easy!
