Who needs that bottle on the shelf when you can whip up this creamy, dreamy delight with pantry staples? Use it on your patio lettuce or make one of those crazy Pinterest recipes like Crack Chicken. This dressing won’t disappoint.
Lemon-Herb Buttermilk Ranch DressingCourse: !!
2 tablespoons mayonnaise (more or less to taste)
2 tablespoons sour cream (or plain Greek yogurt)
3/4 cup buttermilk (preferably whole milk buttermilk)
1/2 teaspoon finely grated lemon zest
1/4 teaspoon finely minced lemongrass or ground lemongrass
1/4 teaspoon finely grated horseradish root or ground horseradish
2 to 3 teaspoons finely chopped fresh herbs (flat leaf parsley, fennel stalk, dill weed)
1/2 teaspoon freshly ground black pepper, or to taste
Sea salt, to taste
- Place all ingredients in a wide mouth mason-type jar with lid tightened well.
- Shake vigorously until combined.
- Open and taste for seasoning.
- If a thicker dressing is desired, add additional sour cream or mayonnaise.
If a thinner dressing is desired, increase buttermilk. Makes about 1 cup.
For a Southwest twist, add a little fresh salsa, cilantro, NAGrika, roasted cumin and crushed pink peppercorns.
For a Greek twist, stir in crumbled feta cheese and fenugreek.