Ranch Dressing

Safe to say ranch dressing featured on just about every menu on our recent US road trip and for those of us in the group who were not fully on board with this creamy herby punchy condiment flew home with a new found love of this staple slice of local cuisine. 

I have both diverted from the traditional ranch offering and stayed true to the OG flavour.  Preferring a thinner more pourable consistency and an amped up herb punch, this has less mayo content in the ingredient list, but I have kept in the onion powder (a rarely used ingredient in my kitchen) for authentic flavour.  If you prefer the more traditional, thicker, dippier version of this classic, simply up the mayonnaise, decrease the buttermilk and maybe scale back the herbs a little.

Use this with reckless abandon on your summer salads and sides and as the perfect dip while you sip a cocktail.  

Ranch Dressing

Servings

4-6

servings

Prep time

10

minutes

Cooking time

00

minutes

Ingredients

• 125ml (1/2 cup) buttermilk 

• 125g (1/2 cup) sour cream

• 60g (1/4 cup) good mayonnaise

• 1 tbsp lemon juice 

• 1 tsp dijon mustard

• 1/2 tbsp chopped parsley

• 1/2 tbsp chopped chives

• 1/2 tbsp chopped dill

• 1/2 tsp onion powder

• 1 tsp kosher salt

• a dash or two of your favourite hot sauce

Directions

• Combine all the ingredients together in a bowl and whisk to combine.  Pour into a jar and keep in the fridge for upto 5 days, ready to use as your go-to condiment on everything and anything.  
  

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