Buttermilk Herb Ranch Dressing
Inspired by techniques from America's Test Kitchen and Serious Eats.
Buttermilk and mayonnaise whisked with chives, dill, parsley, garlic and a dash of vinegar, then chilled until lightly thickened.
Always check the labels of the products you use.
Method
- 1
Whisk the base. Put the buttermilk and mayonnaise in the bowl and whisk until completely smooth with no streaks of mayonnaise left.
- 2
Add the herbs. Stir in the chopped chives, dill and parsley along with the garlic paste, vinegar, salt and pepper.
- 3
Chill. Cover the bowl and refrigerate for at least 30 min. The herbs release their flavour into the dressing, and the cold firms it to a coating consistency.
- 4
Serve. Give it a stir and taste for salt. Pour into a serving bowl, add a dill sprig on top and serve with carrot sticks and other crisp raw vegetables, or spoon over a crunchy salad.
Storage
Keep in a covered jar in the fridge for up to 2 days; shake or stir before using. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- chopping board
- knife
- mixing bowl
- whisk
- jar or jug
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 101 kcal |
| Protein | 0.9 g |
| Carbohydrate | 1.4 g |
| of which sugars | 1.1 g |
| of which free sugars | 0.1 g |
| Fat | 10.2 g |
| of which saturates | 1.7 g |
| Fibre | 0.1 g |
| Salt | 0.51 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
