Because I'm eating lunch salads at an alarming rate these days, I figured it was time to make some of my own dressing besides the standby oil and vinegar (because I also don't buy salad dressing in the store).
My Caesar salad dressing? Absolutely amazing, but it leaves the worst garlic breath ever! Not exactly something you want at the noon hour.
Enter: Creamy Buttermilk Ranch dressing.
It's creamy. It's buttermilky. It's ranchy. It's really good. I bet a little bacon grease in it would turn it into a great bacon ranch dressing.
But for now I like it as is. And the salad that I really didn't want to look at, yesterday, I suddenly can't wait to consume today.
Creamy Buttermilk Ranch Dressing
Recipe from Annie's Eats
¾ cup mayonnaise (homemade is primo here)
¾ cup sour cream
1 tbsp. olive oil
1 tbsp. lemon juice
¼-1 cup buttermilk (pretty runny if you use a whole cup, but some like it that way)
1 small bunch chives
Small handful parsley
1 clove garlic, chopped
½ tsp. kosher salt
Combine all of the ingredients in a blender or food processor starting with ¼ cup of the buttermilk and blend for 10 seconds. Check the consistency and taste and blend in additional buttermilk as desired. Taste and adjust seasonings as necessary. Store in an airtight container in the refrigerator.
What have you made, lately?