Thursday, September 29, 2016

Buttermilk Ranch Dressing



I'm a self-proclaimed ranch dressing snob.

I like ranch dressing, but I'm particular about it.

So please do not offer the bottled ranch dressing to me.

It's not my preference.

Which is a nice way of saying I don't like it.

It's nothing against bottled ranch dressing . . . it's that I just don't really like most bottled dressings.

Confession time is over;  back to the ranch dressing.

I like good ranch dressing.

Ranch dressing with flavor.

Ranch dressing with zip.

Ranch dressing with depth.

Ranch dressing that has "character" to it.

That's why I like this ranch dressing.

I think I ought to call it "green ranch dressing," because I mix it together in a blender, which does change the color of the dressing.

But if you want to mix it by hand, then I think you'll not call your dressing "green ranch dressing."

So, why do I mix it together in the blender, you ask?

Because I like it really, really, really mixed up.

Preference.

What's also good about this recipe is that it is "yours."

By that I mean you adjust the spices to your ranch fancy.

I have a girl cherub here that has a wee fancy for garlic.

So we added a wee bit more garlic for her fancy ranch taste.

But I'm great with that.

Because I like her taste!

So, I'll give you the amounts I used, which may or may not include things like "a dash,"

or "a smidge."

Work your ranch magic and be delighted with your preference!

Buttermilk Ranch Dressing

1/2 cup mayonnaise
1/2 cup sour cream
2 TBSP buttermilk, and more for desired consistency
2 cloves garlic, peeled (I used 3 cloves and it is noticeable)
1/4 cup loosely packed flat leaf parsley
3/4 oz package fresh dill, stems removed (can use dried dill if you'd rather, to taste)
1 tsp. vinegar Or fresh lemon juice
dash of Worcestershire sauce
3 dashes Tabasco sauce
1/2 tsp. salt
1/4 tsp. fresh ground black pepper

In a blender, place all of the ingredients. In my blender, it works best to put the liquids in first, then the sour cream and mayo, then the garlic, parsley, and dill, followed by the spices.

Blend until well mixed.  Check for two things:  flavor profile and consistency. To thin:  add buttermilk, 1 TBSP at a time, mixing well after each addition.  For flavor:  what do you think you want?  Salt, dill, another dash or Worcestershire sauce?  Another thing you can do is let it set for a couple of hours and re-taste, giving the flavors time to come together.


IF you choose not to mix by hand:  in a large bowl, whisk together the mayo, sour cream and buttermilk.  Add the garlic, finely chopped, the flat leaf parsley, finely chopped, the dill and remaining ingredients.  Whisk together until combined. 
Check for two things:  flavor profile and consistency. To thin:  add buttermilk, 1 TBSP at a time, mixing well after each addition.  For flavor:  what do you think you want?  Salt, dill, another dash or Worcestershire sauce?  Another thing you can do is let it set for a couple of hours and re-taste, giving the flavors time to come together.

Store the dressing in the refrigerator until ready to use.



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