Sauce Project #1

Buttermilk Ranch Dressing

I have made the first preservative-free dip today. I am very happy with the results and how easy it was to make. It tastes great, but I tweaked a few ingredients for the future. I think there was a little too much parsley for one batch in the original recipe. I used fresh crushed garlic (yum!) and organic mayonnaise that I had in my fridge.

One batch was enough to fill up a 12 oz bottle ¾ of the way. This will not last long in my house. Next time I will make a double batch for sure! Here is the recipe:

Buttermilk Ranch Salad Dressing 1/2 cup mayonnaise 1/2 cup sour cream 3/4 cup buttermilk 1 tablespoon dried parsley 1/2 teaspoon minced dried onion 2 clove garlic, minced or ½ tsp of garlic powder 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons Parmesan cheese Mix all ingredients except buttermilk in a small bowl. While stirring, slowly blend in buttermilk. Chill at least 2 hours before using.

(This recipe is low in sodium and low in carbs.)

The real test:         Kid approved? YES 

                        +  Does Sarah’s skin react? NO

                        = A Winner!


UPDATE: This recipe was really yummy, but more like a dip than a salad dressing. The other issue I had is that it didn't look like Hidden Valley Ranch, so my son wouldn't eat it. What I changed:

Buttermilk Ranch Salad Dressing - take 2 2 cup mayonnaise 2 cup sour cream 2 cup buttermilk 1 teaspoon minced dried onion 2 tablespoon of garlic powder 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 tablespoons Parmesan cheese I put it in a Ranch container to "fool" the kids. MUCH Better!