RANCH DRESSING WITH FRESH HERBS
Although the original ranch dressing was made with ingredients like garlic powder and dried dill, fresh herbs and real garlic give this dressing a much brighter taste - and a pretty pale green color. This dressing is adapted from the restaurant Emily in Brooklyn, N.Y., one of the first pizzerias in New York City to serve ranch dressing. It's still a controversial combination in Brooklyn, but the chef Matt Hyland's dressing is uncontroversially delicious.
Provided by Julia Moskin
Categories dips and spreads, salads and dressings
Time 15m
Yield About 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a food processor or blender, process the buttermilk, garlic, pepper, chives and mint together until the herbs are minced and the mixture turns pale green. Add the mayonnaise and process just until smooth. If desired, thin with additional buttermilk to get the consistency you want. Taste and add salt if needed.
- Serve immediately or refrigerate, covered, up to 3 days.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 136 milligrams, Sugar 0 grams
RANCH DRESSING WITH FRESH HERBS
This dressing packs a punch of flavor without the use of dried herbs or spices. I wanted a recipe that explodes with freshness, a bit of tang, and traditional ranch flavor. It can be made on the lighter side if you wish. Use it to dip veggies or decadent foods such as fried onion rings or chicken strips. Stores well in the refrigerator. To lighten the calorie count, use light mayonnaise and light sour cream. You can even substitute plain yogurt for the sour cream if you like, but it will alter the taste somewhat.
Provided by LemonLush
Categories Sour Cream Dressing
Time 2h20m
Yield 12
Number Of Ingredients 13
Steps:
- Sprinkle the salt over the minced garlic in the bottom of a mixing bowl; make a paste, rubbing the salt into the garlic thoroughly with the back of a spoon. Add the red bell pepper, green onion, shallot, parsley, dill, cilantro, and lemon juice; mix lightly until well combined. Season with black pepper. Add the buttermilk, mayonnaise, and sour cream to the mixture; beat with a wire whisk until evenly combined. Cover the bowl with plastic wrap and refrigerate at least 2 hours. Dressing keeps refrigerated up to 1 week.n
Nutrition Facts : Calories 84.7 calories, Carbohydrate 2 g, Cholesterol 6 mg, Fat 8.4 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.8 g, Sodium 163.4 mg, Sugar 0.8 g
RANCH DRESSING
Provided by Kemp Minifie
Categories Herb No-Cook Salad Dressing Mayonnaise Chive Dill Buttermilk
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the mayonnaise and buttermilk. In a mortar and pestle, mash the garlic and onion with the fine sea salt to create a paste, or use a large heavy knife to mince and mash the garlic and onion with the salt into a paste. Add the garlic-onion paste and dry mustard to the buttermilk mixture and whisk well to combine. Add the chives, parsley, dill, and freshly ground black pepper and whisk well to combine. Season the dressing with additional fine sea salt. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
RANCH DRESSING II
This ranch dressing is great because it doesn't have all the chemicals and preservatives that many do. You can also use buttermilk in place of the sour cream, if you like.
Provided by DAWNIA
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 152.7 calories, Carbohydrate 1.1 g, Cholesterol 11.2 mg, Fat 16.6 g, Protein 0.5 g, SaturatedFat 3.4 g, Sodium 133.7 mg, Sugar 0.2 g
CLASSIC RANCH DRESSING
The original dressing served in the 1950s at Hidden Valley Ranch, a guest ranch near Santa Barbara, Calif., was made mostly from dry herbs and aromatics. To recreate that taste, this recipe is made with garlic powder instead of garlic, dried parsley instead of fresh, and so on. It makes enough seasoning mix for about 4 cups dressing; you can mix it, store it, then add dairy as needed. If you don't like the zip of mustard, try hot sauce or Worcestershire sauce instead - or simply omit for a milder taste. To make a thick dip instead of a pourable dressing, reduce the amount of buttermilk to 1/4 cup.
Provided by Julia Moskin
Categories dips and spreads, salads and dressings
Time 15m
Yield 4 to 5 cups dressing
Number Of Ingredients 12
Steps:
- For the seasoning mix: In a bowl, whisk all the ingredients together. Taste and adjust the seasonings to your liking. Transfer to an airtight container and store in the refrigerator until ready to use; it will keep indefinitely.
- To make 1 cup dressing: In a medium bowl, place 1 tablespoon seasoning mix. Add sour cream and buttermilk and whisk together until smooth. Taste and add salt if needed. Serve immediately or refrigerate, covered, up to 2 days (or up to 2 weeks if made with mayonnaise).
Nutrition Facts : @context http, Calories 34, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 65 milligrams, Sugar 1 gram
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