| Ranch Dressing
American Contemporary
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| Homemade is how ranch dressing is supposed to taste - so much better than the popular sodium-laden chemical-taste bomb bought at super-markets. Yogurts can vary in consistency; therefore adding milk is optional and depends on how thick you want your dressing to be. Likewise, lemons can vary in acidity, so I have sometimes added more lemon juice or even a touch of champagne vinegar to get the taste just right. Pictured is kohlrabi sliced and served with Ranch dressing - a great snack. |
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| Ingredients |
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3/4 cup mayonnaise
1/2 cup yogurt
2 tablespoons powdered cultured buttermilk blend
2 tablespoons finely chopped fresh parsley
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon onion powder
1/2 teaspoon dried dill
1/4 teaspoon celery seed
1/2 teaspoon freshly ground pepper
1 tablespoon milk (optional for consistency)
1 teaspoon white wine vinegar (optional for bite)
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Steps
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| 1 | Whisk first 3 ingredients in large bowl. |
| | 2 | Mix in remaining ingredients. Add a little milk if it needs to be thinned. |
| | 3 | Cover and chill at least 1 hour to meld flavors. Taste and adjust for seasoning. If you feel it needs more of a bite, add the white wine vinegar. |
| | 4 | Dressing can be prepared up to 3 days ahead. Keep refrigerated. |
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| Yield |
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original recipe yield: 1.5 Cups
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| Notes
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In place of yogurt, you can use sour cream or even buttermilk. You can also add 2 tablespoons of finely chopped parsley leaves and/or 2 teaspoons of chopped chives.
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If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com
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