by Jon Sullivan - 2019-12-04 - Food<<<<< previous blog next blog >>>>>
Ranch dressing is the multi-tool of sauces.
While I make ranch dressing a lot, I never eat it on salads. I'm a balsamic vinaigrette salad kind of guy. For me ranch is more like a condiment. Way better than ketchup on fried potatoes. Great in mashed potatoes instead of the usual butter and milk. I like to replace mayo with it on sandwiches. The ubiquitous "side of ranch" to dip all manner of things. I even fancy it instead of creme on fish tacos. Not fancy, just basic tangy and savory.
As a bonus, it's super easy to make and lasts a long time in the fridge.
I've been asked a few times about the recipe, so here it is. A few tips :
- The recipe has "1/4+ cup buttermilk". This is where you make it as thick or thin as you need. More buttermilk for salad dressing, less if you're using it as a dipping sauce.
- This is my go-to for mashed potatoes. I replace all the butter and milk you'd normally use with an equal amount of ranch.
- You really need to make this at least a day ahead. The raw garlic is vital to the flavor, but it's a bit too strong at first. Or not if you like that kind of thing.
- You can vary the garlic and pepper to taste, I actually use more than the recipe below. But that can blow your taste buds. Try the recipe and add more if you want.
- The flavor of the herbs and dill will build a bit as it rests overnight.
1/2 cup sour cream
1/4 cup mayonnaise
1/2 tbsp dried (or fresh) dill weed
1/2 tbsp minced fresh parsley
1/2 tbsp minced fresh chives
1 tbsp crushed garlic
1 tbsp grated onion (not diced)
1/2 tbsp ground pepper
1 tsp lemon juice
Salt to taste
1/4+ cup buttermilk