Buttermilk Ranch Dressing Recipe
This dressing is a favorite of so many people and to quote my lovely sister, Rheta, “I don’t know, but when I am eating ranch dressing I am happy.” Doesn’t that bring to your mind visions of those beautiful children in that green valley eating all those healthy vegetables with smiles on their faces?
And I believe in my heart of hearts that eating food made at home is healthier than eating more processed food, so I wanted to find a delicious version we all love, and here it is. It all started because I wanted to try fermenting and started made cultured butter. I had heard it was super easy and resulted in butter that tastes more buttery. Who doesn’t want that? But making cultured butter only took just a little bit out of the quart of buttermilk so with the rest of it I thought, “Now is the time to work on buttermilk ranch dressing.” And here it is! I made a few changes to Ina Garten’s recipe.
1 tablespoon freshly squeezed lemon juice
¾ tablespoon Dijon mustard
½ tablespoon good olive oil
1 clove garlic, chopped
1 ¼ teaspoon freshly ground black pepper
½ cup good mayonnaise
¼ cup crème fraîche-or Greek style yogurt, or sour cream
1/3 cup buttermilk, shaken
Place the lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture. Add the mayonnaise, crème fraîche, and buttermilk and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop. I place it in a glass jar and it keeps in the refrigerator for up to a couple weeks.
Give it a try! It may make you happy, too!