Homemade Buttermilk Dressing (ranch dressing)

I am a herb gardener. Herbs are thriving in this summer heat. Since fresh tastes best.

This is my version of Ranch Dressing.

Homemade Buttermilk Dressing (ranch dressing) with fresh herbs

Use fresh herbs when you have them. Substitute Penzeys Fox Point seasoning for onions and garlic.

1 cup mayonnaise or Greek yogurt (low or fat-free may be used)

1 cup buttermilk (low-fat is ok)

juice of ½ lemon

1 small clove garlic, minced

2 tablespoons finely chopped fresh chives

1 tablespoon finely chopped fresh dill

2 tablespoons finely chopped fresh parsley

salt & freshly ground black pepperto taste

Combine yogurt and lemon in a pint Mason jar. Add garlic,chives, parsley and, dill. Pour in half the butter milk. Whisk or shake all ingredients are well blended. (Or I use an emersion blender.)

Continue adding up to ½ cup of buttermilk until dressing is the desired consistency. (I use 1 whole cup of buttermilk.)

Makes 1 pint. Keeps for a week in the fridge. Always shake before using.

Note the expiration date on the buttermilk and let that date be your expiration for this Ranch Dressing. Always shake before using.

If you use fat free yogurt instead of mayo, the dressing is still creamy and now low fat salad dressing. Try it. I prefer it with yogurt because you can not tell the difference.

Mix ingredients in a bowl or jar.

Use these dried herbs in winter or to make a gift mixes.

Dry Ranch Mix

1/2 cup instant minced onion
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder

2 cups dry parsley flakes
2 tablespoons dry dill weed

Measure first five ingredients, minced onion, onion salt, garlic salt, onion powder and garlic powder, into a blender or food processor and blend until combined. Stir in parsley and dill. Store and keep mix dry. A Mason jar or freezer bag work well. Label and include instructions for dressing or dip. Label it. You think you will remember, but you won’t.

Include these instructions on the gift tag:

Buttermilk Dressing

1 cup plain yogurt (or mayonnaise)

1 cup of buttermilk

juice of ½ lemon

2 Tablespoons Dry Ranch Mix

Combine 2 Tablespoons dry mix, one cup plain Greek yogurt, lemon and one cup buttermilk. Allow flavors to blend for at least an hour in the fridge before using.

The original recipe called for mayo instead of yogurt but I pinky swear you will not be able to tell the difference.

If you make ranch chicken, ranch dip, ranch potatoes, ranch flavored oyster crackers or, ranch burgers, substitute this recipe for the packaged recipe with too much salt, msg, and other unpronounceable ingredients.

Sliced tomato with buttermilk dressing.

This is how to share with the Ranch Dressing store bought bottled users:

At “pass the ranch.”  give him your homemade version.

There is no need to  discuss that half the calories are missing, most of the salt and fat are gone. AFTER he says he likes it Then you can tell him.

Bluecheese crumbles and chopped basil.  photo PBH.

 

 

Homemade Buttermilk Dressing with blue cheese and basil.

Start with 1/4 cup blue cheese and 1 tablespoon of basil. Taste, adjust cheese and herbs.

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