Buttermilk Ranch Dressing

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

Ingredients:

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)

Directions:

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.

Advertisements

Leave a comment

Filed under Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s