Classic Ranch Dressing
Posted: Tue Apr 28, 2009 12:34 am
Classic Ranch Dressing
This condiment isn't just for salads—it's also a dip, a marinade, and a flavoring for snack foods (think Doritos).
Ingredients:
1 cup mayonnaise
1 tsp. onion salt
1⁄4 tsp. dried chives
1⁄4 tsp. dried parsley
1⁄4 tsp. garlic powder
1⁄4 tsp. salt
1⁄4 tsp. freshly ground white pepper
Pinch ground dried oregano
1 cup buttermilk
Preparation:
Put mayonnaise, onion salt, chives, parsley, garlic powder, salt, pepper, and oregano into a medium mixing bowl and stir to combine. Beat mayonnaise mixture with an electric mixer on low speed for about 5 seconds, then increase speed to medium and beat until smooth, about 20 seconds. Scrape dressing down sides of bowl with a rubber spatula. Increase speed to high and gradually add buttermilk, beating constantly until all the buttermilk is incorporated and the dressing is very smooth, about 2 minutes more.
Cover and refrigerate dressing for at least 12 hours. Stir dressing well before serving. Dressing will keep, refrigerated in a cover container, for up to 2 weeks.
This condiment isn't just for salads—it's also a dip, a marinade, and a flavoring for snack foods (think Doritos).
Ingredients:
1 cup mayonnaise
1 tsp. onion salt
1⁄4 tsp. dried chives
1⁄4 tsp. dried parsley
1⁄4 tsp. garlic powder
1⁄4 tsp. salt
1⁄4 tsp. freshly ground white pepper
Pinch ground dried oregano
1 cup buttermilk
Preparation:
Put mayonnaise, onion salt, chives, parsley, garlic powder, salt, pepper, and oregano into a medium mixing bowl and stir to combine. Beat mayonnaise mixture with an electric mixer on low speed for about 5 seconds, then increase speed to medium and beat until smooth, about 20 seconds. Scrape dressing down sides of bowl with a rubber spatula. Increase speed to high and gradually add buttermilk, beating constantly until all the buttermilk is incorporated and the dressing is very smooth, about 2 minutes more.
Cover and refrigerate dressing for at least 12 hours. Stir dressing well before serving. Dressing will keep, refrigerated in a cover container, for up to 2 weeks.