Home-made buttermilk ranch dressing
February 5, 2013 § 1 Comment
So, living in old blighty means that some American foods are inaccessible – non-existent or extremely expensive ($7 for a box of Jell-O pudding mix?! $13 for a box of Cheerios?! For SHAME Partridges!). For some inexplicable reason, this past weekend I had a hankering for ranch dressing (I was watching Barefoot Contessa). I know I know, it’s the most popular salad dressing in the United States, but no one with an iota of sophistication actually eats or likes it, right? Right.
So I wanted some. Turns out, just as I expected, Ina Garten’s recipe was really good. I read a few reviews of it online before I took the plunge, and as a result dramatically reduced the salt. Like, a lot a lot. I think it’s good my way, and may even reduce salt further in future batches, as there WILL be future batches. This dressing is fresh tasting and delicious, and because you chopped up fresh herbs to make it you don’t feel like a commoner when eating it.
RECIPE (adapted from Ina Garten’s)
- 3 scallions, white and green parts, chopped
- 1/2 cup chopped fresh basil leaves, lightly packed
- 2 Tbsp freshly squeezed lemon juice
- 1.5 Tbsp Dijon mustard
- 1 tablespoon olive oil
- 2 garlic cloves, chopped
- 1/4 tsp table salt
- 1 tsp freshly ground black pepper
- 1 cup mayonnaise (I used a mix of normal and reduced fat)
- 1/2 cup Greek-style yogurt (I used low fat)
- 1/2 cup buttermilk, shaken
Put everything except the mayo, yogurt and milk in food processor or blender. Blitz until smooth (about 15 seconds). Add in the mayo, yogurt and milk, and blitz briefly to mix. Transfer to an air-tight container and refrigerate for at least an hour to let flavors develop. Yum!