Homemade Ranch Dressing
Y’all. Bottled dressing is gross. Up your salad and dip game by making it from scratch. It’s SUPER easy. This recipe will seriously impress ranch aficionados. Pinky swear!
Homemade Ranch Dressing
2 cloves garlic
1-2 tsp kosher salt
1 cup real mayo
1/3 - 1/4 cup buttermilk*
1 tsp white wine vinegar
1 tsp black pepper, freshly ground
1 green onion - chopped very finely
1 tbsp chives - chopped very finely (you can also just double the green onion as I did in the video)
2 tbsp parsley - chopped very finely (flat leaf or curly, whichever your preference)
Lemon juice to taste
*If you don’t have buttermilk: Measure out 1/3 cup of 2% or whole milk into a cup. Add juice of half a lemon squeezed. Let sit for 5 minutes. It will thicken and become a little coagulated and have a tangy taste.
Using the flat edge of your knife, create a paste from the garlic by smashing it with the salt.
In a bowl combine garlic paste, mayo, vinegar, pepper, parsley, chives, green onion. Add half the buttermilk to thin out the mixture. Add enough buttermilk to create a pourable consistency. That’s it!
Notes:
This will last for 4-5 days in the fridge. Note: it will get stronger in flavor the longer you have it. You can add a bit more mayo a tablespoon at a time if you want to keep a milder flavor. It may also start to separate slightly. If this happens you can just stir it up.
Variations:
Substitute the parsley for cilantro
Add a smashed avocado and a squeeze of lime juice
Vegan mayo can be used as well. Thin with unflavored milk of your choice - soy, almond, etc…
