I had no idea how easy ranch dressing was to make. Here’s how it went down in my kitchen.
I looked at the Buttermilk Ranch recipe. I shrugged one shoulder. I mashed garlic, chopped herbs, and dolloped various white and creamy ingredients into a bowl. I again shrugged a shoulder. I threw in some salt. I threw in some crushed peppercorns. I threw in a dash of Tabasco. I… yes, shrugged my shoulders. I stirred the bowl of herbs and creamy things together. I shrugged. I threw in some buttermilk. Stirred again.
Then I did this thing…. I took a leaf of butter lettuce and dipped it into the bowl. Holy Hell! Gracious heavens!! It tasted… get this… JUST LIKE RANCH DRESSING! Geeeeez! That was cool. Sometimes goodness sneaks up on you. Dang.
Buttermilk Ranch Dressing is among the things that I wish grew on trees. Hot dang it’s good. I bring you this recipe just in time for every upcoming summer event that you’ve got planned. You’ll want this dressing on salads, on carrot sticks, in pasta salad, and maybe poured over your favorite breakfast cereal. It’s that good.
You might also try making the low fat version of this recipe. Low fat mayo and low fat sour cream? It could work. 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. With a fork, mash the garlic and salt into a thick paste.
In a bowl combine all of the ingredients except for the buttermilk. Stir. Add buttermilk until you’ve reach the desired consistency. Taste and season as necessary. Chill for a couple hours before serving. Thin with milk when it comes out of the fridge if you wish.