I had no idea how easy ranch dressing was to make. ย Here’s how it went down in my kitchen.
I looked at the Buttermilk Ranch recipe. ย I shrugged one shoulder. ย I mashed garlic, chopped herbs, and dolloped various white and creamy ingredients into a bowl. ย I again shrugged a shoulder. ย I threw in some salt. ย I threw in some crushed peppercorns. ย I threw in a dash of Tabasco. ย I… yes, shrugged my shoulders. ย I stirred the bowl of herbs and creamy things together. ย I shrugged. ย I threw in some buttermilk. ย Stirred again.
Then I did this thing…. I took a leaf of butter lettuce and dipped it into the bowl. ย Holy Hell! ย Gracious heavens!! ย It tasted… get this… JUST LIKE RANCH DRESSING! ย Geeeeez! ย That was cool. ย Sometimes goodness sneaks up on you. ย Dang.
Buttermilk Ranch Dressing is among the things that I wish grew on trees. ย Hot dang it’s good. ย I bring you this recipe just in time for every upcoming summer event that you’ve got planned. ย You’ll want this dressing on salads, on carrot sticks, in pasta salad, and maybe poured over your favorite breakfast cereal. ย It’s that good.
You might also try making the low fat version of this recipe. ย Low fat mayo and low fat sour cream? ย It could work. ย I believe in you.
Buttermilk Ranch Dressing
from The Pioneer Woman (I figure she knows a thing or two about ranching and dressing)
1 cup of real mayonnaise
1/2 cup sour cream
buttermilk (to desired consistency)
1 clove of garlic
1/4 cup Italian flat leaf parsley, chopped
2 Tablespoons fresh chives, chopped
salt to taste
healthy pinch of freshly ground black pepper
dash of Tabasco
Mince the garlic with a knife and then sprinkle about 1/4 teaspoon of salt onto the garlic. ย With a fork, mash the garlic and salt into a thick paste.
In a bowl combine all of the ingredients except for the buttermilk. ย Stir. ย Add buttermilk until you’ve reach the desired consistency. ย Taste and season as necessary. ย Chill for a couple hours before serving. ย Thin with milk when it comes out of the fridge if you wish.
57 Responses
looks great. i am a veggie lover and like to have butter milk with it.
I’ve been following your blog for about 8 months now and I’m not a big commenter in general, but this recipe has prompted me to express my love!
I love you because this is bloody delicious, my body loves you because I just ate a ton of veggies, and my preferred grocery store loves you because I just bought half their stock of lettuce and broccoli (not really, but close).
I moved to Australia from the US nearly two years ago and it’s very hard to get some common American foods on this big island. When I do find things, they are ridiculously expensive. The small bottle of Hellman’s to make this with cost me $6!
Anyway, I skipped the buttermilk all together because I like mine thick and next time I’ll skip the parsley too. Love it and love you!