This recipe came from America’s Test Kitchen, via a comment here on the blog. It is a tad bit garlicky, which we love. If you’re not so fond of garlic, you might want to use a small clove or just half a medium one. I’ve made it without the fresh cilantro several times. I like it better with, but it’s fine with just the parsley.
I keep tweaking this just slightly. I’m lazy and found the original recipe of 1/2 cup this, 1/2 cup that and 6 Tbs (just 2 Tbs under 1/2 cup) to be a pain, so this last time I just made it with 1/2 cup each sour cream, buttermilk and mayonnaise. Came out great! And way easier to measure.
Homemade Ranch Dressing
- 1/2 cup buttermilk
- 1/2 cup sour cream or yogurt
- 1/2 cup mayonnaise
- 1 tablespoon minced shallot (or red onion if you don’t have a shallot)
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh cilantro
- 1 large garlic clove, minced
- 1 teaspoon fresh lemon juice
- pinch sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Mix everything together and let chill in the refrigerator to blend.
- This should keep well in the refrigerator for a few days at least.
- Stir together again before using.
This has become my eldest’s dressing of choice. She is in an elementary school teaching credential program with two nights of classes and 2 1/2 days of student teaching this semester. She has to pack a lunch several times a week and a dinner a couple more times a week. I bought her one of these Fit & Fresh Salad Shaker Container with Removable Ice Pack and Dressing Dispenser for salads and one of these Fit & Fresh Lunch on the Go Container Set with Removable Ice Pack (Colors May Vary) for other lunches. So far, she really likes them!