My last batch of blog posts were about foods you could roll. Last week, I forgot to ask the milkman not to deliver more buttermilk, so now I have too much buttermilk on my hands. This week, you’ll be seeing lots of recipes that use buttermilk so I don’t have to resort to drinking it from the container.
First up: buttermilk ranch dressing. It also makes an excellent dip.
And an excuse to eat potato chips. If you’re looking for an excuse. You’re welcome.
And in spite of the plethora of recipes using ground beef that you’ll find on this site, we do like our daughters to eat fruit and vegetables in their most natural state. That being said, sometimes the veggies need a break from their wholesomeness.
Buttermilk ranch dressing is always happy to help sully the reputation of a raw vegetable.
Buttermilk Ranch Dressing
makes 1/2 cup
1/4 cup good quality full-fat mayonnaise, such as Best Foods
1 clove garlic
juice of half a lemon
1/2-1 teaspoon Kosher salt (I use a scant 1 teaspoon)
black pepper to taste
buttermilk to create the consistency you like (I use 2 tablespoons)
herbs such as chives or parsley (optional)
1. Put the mayonnaise, garlic, lemon juice, salt, and pepper in the bowl of a food processor. Process until well blended.
2. Add the buttermilk, 1 tablespoon at a time, and blend well. Stir the mixture with a spoon and adjust seasonings if necessary.
3. Refrigerate at least 30 minutes to let flavors come together. Adjust seasonings if necessary.