I love ranch dressing, especially the homemade ranch that most restaurants serve. It is slightly thick yet thin and runny all at the same time and the taste, oh my the taste is amazing compared to the bottled stuff. I just love ranch, I swear it is an all purpose condiment. You can dip burgers and fries in it, you can dip pizza crust or breadsticks in it and most important it makes almost any veggie edible. ;) Chelle showed me this recipe a few days ago and I decided that after trying every bottled ranch dressing I could find in the stores and having not loved any of them I just knew I had to try and make it.
For this recipe I used parsley and a pinch of dill for the herbs. I omitted the scallions and added a dash of onion powder. The results were great, but not quite what I think of as ranch. I am not sure what but it just seemed to be missing something. It was also a little more runny than I would have liked so next time I would thicken it up with some sour cream or more mayonnaise. I shall now continue on my quest for the perfect homemade ranch. :)
New Fashioned Buttermilk Ranch Dressing
Source: Prudence Pennywise
2 small cloves garlic
1/2 teaspoon salt
1/2 cup mayonnaise, or whole milk yogurt
1 cup low fat or fat free buttermilk
Juice of one whole lemon
2 tablespoons finely chopped cilantro (parsley, basil, or dill also work well)
2 tablespoons finely chopped scallions
1/2 teaspoon black pepper
Dash of cayenne or chipotle chili powder, or other spicy chili powder
You can make this in the blender by processing all ingredients until smooth, or follow the directions below.
In a small bowl, mash garlic and salt to form paste. Stir in mayonnaise and buttermilk, whisking until smooth. Add in lemon juice, cilantro, scallions, pepper, and chili powder. Taste dressing and adjust salt and pepper to taste.
Dressing will keep for two weeks in the fridge, if you are careful not to dip in a finger-good luck with that!