Oh, man. Here she comes with another condiment.
Will the sauces ever stop?
I’m going with a firm ‘No’.
Sorry, friends, I just can’t help myself. If loving condiments is wrong, I don’t want to be right.
I justify my semi-newfound love of churning out condiments in my own kitchen by reading the backs of store-bought sauces and spreads. Here is what I often find:
2. Things I can’t pronounce that disturb and frighten me
3. More salt
But the truth is that it’s just extremely gratifying to throw something together in such a short time, with such fresh ingredients, that will provide you with excellent saucy flavor for such a long time (I tend to make my condiments in large batches).
Plus I like putting stuff in jars. It makes me feel just a little bit country, while maintaining my little bit of rock n’ roll.
I’m pretty sure that this Buttermilk Ranch Dressing and I were always going to be a thing. Here’s why:
Creaminess. It’s going on in this dressing in a big way thanks to some thick sour cream, mayonnaise, and a bit of tart buttermilk.
Freshness. This dressing is fresh to death with onion, garlic, parsley and fresh chives.
Heatness. Just a touch thanks to some lovely ground black pepper.
I’ve been toting jars of this Buttermilk Ranch Dressing around in my ridiculously oversized handbag for a while now, and they are always met with rave reviews.
It doesn’t matter if you’re pouring it over a fresh salad, dipping French fries in it, or, in the case of one unfortunate jar, lining your purse with it, I’m pretty sure you’re going to love it. OK, maybe not as a purse liner. Throw your handbag a bone and save it for the fries.
Buttermilk Ranch Dressing
adapted from Texas Eats
1 1/2 c. low fat buttermilk
2 c. sour cream
1 c. mayonnaise
1/4 c. yellow onion, minced
1/4 c. garlic, fresh, minced
1/4 c. parsley, fresh, minced
1/4 c. chives, fresh, minced
1 1/2 tsp. black pepper, freshly ground
Whisk buttermilk, sour cream and mayonnaise together in a large bowl until smooth and blended. Whisk in onion, garlic, parsley, chives and black pepper. Bottle and store refrigerated.
YIELD: approximately 30 fluid ounces