Ranch dressing
I was about 12 when I first found `Hidden Valley' ranch dressing in my Memas fridge. Grandaddy was dipping a scallion from his garden. He loved it. Me too!
I always had those packets in my cabinet. Then they changed it. Shifted to milk from buttermilk. I didn't like it as much. It was OK because I could still get my buttermilk version.
As the years went on the buttermilk version became harder and harder to find. I decided I could make my own. After all it is just some herbs in a creamy base. Very simple, right?
Not so much. I started mixing flavors. I would get close, but no sale. I tried and I tried. STILL not just right.
Now I think I am on the mark. Try it and let me know.
ranch dressing
1/2 cup mayo
1/2 cup buttermilk
1/4 tsp dried parsley
1/4 tsp black pepper
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 dried chives
Whisk together and refrigerate for at lest 2 hours before serving. This enough for dinner one night.
I do mix the dry ingredients in larger amounts to keep on hand. Double, triple or larger will work just fine. An air tight container will keep it for months. (Lock-N-Lock is my go to air tight container.)
To one cup mayo and one cup buttermilk add 1 1/2 to 2 Tbsp of dry mix. Rest in fridge till dinner.
To my taste buds this is right on the mark. Again, let me know what you think!
I always had those packets in my cabinet. Then they changed it. Shifted to milk from buttermilk. I didn't like it as much. It was OK because I could still get my buttermilk version.
As the years went on the buttermilk version became harder and harder to find. I decided I could make my own. After all it is just some herbs in a creamy base. Very simple, right?
Not so much. I started mixing flavors. I would get close, but no sale. I tried and I tried. STILL not just right.
Now I think I am on the mark. Try it and let me know.
ranch dressing
1/2 cup mayo
1/2 cup buttermilk
1/4 tsp dried parsley
1/4 tsp black pepper
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 dried chives
Whisk together and refrigerate for at lest 2 hours before serving. This enough for dinner one night.
I do mix the dry ingredients in larger amounts to keep on hand. Double, triple or larger will work just fine. An air tight container will keep it for months. (Lock-N-Lock is my go to air tight container.)
To one cup mayo and one cup buttermilk add 1 1/2 to 2 Tbsp of dry mix. Rest in fridge till dinner.
To my taste buds this is right on the mark. Again, let me know what you think!
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