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:
1. Salt
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
This stuff was AMAZING… Just be sure not to judge it right away because the flavors need at least a day to settle into the dressing.. At least that’s how mine turned out but otherwise this recipe is w/o question a keeper.
I’m so glad you liked it, Ben! It’s one condiment that I always like to have on hand. And great feedback: I find that almost all condiments get better with age, but this one in particular seems to really benefit from sitting awhile. Thanks for reading!
This looks great! I can’t wait to make it, but question how long do you think it lasts?
I have had a few sealed jars of this dressing in my fridge for several weeks now. You may need to shake the containers before using, just to combat any minor separation, but otherwise they should keep well for up to 4 weeks.
There are few foods that I dislike, but ranch dressing is one of them. However, I’m bookmarking this, because I KNOW it will be better – and I can mix it with hot sauce to make buffalo chili! Thanks!
Yum – makes me want a salad!
I have yet to make my own ranch but I am bound to after seeing this
Please do not stop with the condiments! Can’t live without ‘em!
I live in a small town in Mexico, where a lot of the good American condiments are hard to find. I love that your recipe is so simple and that it has ingredients that I can actually find here.
I cannot wait to try this.
Fantastic, Leslie! Let me know how your ranch turns out!
Ranch is totally its own food group. For real.
Great recipe, and I agree with you on store bought..Yours is so much better, and have everything that I love! Nicely done….awesome photos!!!!
This reminds me of my grandmother’s homemade dressing. I think hers had vinegar and LOTS of sugar in it. I don’t think she ever purchased store-bought salad dressing….EVER. This looks great—-good dipping sauce for all things!
Sounds amazing and what beautiful photos! I agree with your assessment of store bought sauces and condiments- soooo much salt. And have you noticed that the “reduced sodium” versions always seem to have even more preservatives and other ingredients you can’t pronounce? Home made is the way to go for sure:)
I could throw this stuff on just about anything! Yum!