I had been thinking I should try my hand at making my own salad dressings (blame too many food and nutrition blogs and becoming aware of how much sugar goes into some dressings) so I looked on pinterest and found a few different pins for different dressings. I thought I would start with Buttermilk ranch as that's been my favorite bottled dressing lately (I also adore Thousand Island - that's in the future). I finally picked this recipe which calls for fresh herbs, but says you can use dried (awesome! I don't have an herb garden). The first time I made it, I hadn't remembered that we did not in fact have dried chives, so I tried dried minced onion - it was okay, but too onion-y. I also take the easy way out and use jarred minced garlic. The following is the recipe quartered, with the dried herb amounts - that way it stays nice and fresh in my fridge.
1/4 cup mayonnaise
2 Tablespoons sour cream
1/2 tsp dried parsley
1/2 tsp freeze dried chives
1/4 tsp dried dill weed
dash salt (1/16 tsp)
pinch black pepper (1/8 tsp)
1/4 tsp jarred garlic
1/4 tsp apple cider vinegar
1/8 cup buttermilk
(I use about a 1/4 cup, sometimes upwards of 3/8 cup depending on how well I measured my mayo and sour cream) - start with the 1/8 cup and thin gradually until you get the right consistency for you and if you're using it for salad or for a dip
Whisk together until smooth. (The original recipe says that it will last three days covered and refrigerated).
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