Year of the Sauce: Week 15
Ranch dressing has been essential this summer for dipping fresh veggies. Why not try to make my own with just a few spices? The flavor of this recipe turned out pretty good, though a little different than the flavor you find in the bottle. I didn’t use the buttermilk powder, which I think may be the reason my ranch didn’t thicken as much as I would have liked. If you like a thicker, dip-like ranch it might be best to limit the milk or eliminate it all together and just use yogurt.
Ingredients
- 1/3 cup dry buttermilk (**see note below**)
- 2 Tbsp. dried parsley
- 1 1/2 tsp. dried dill weed
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. dried onion flakes
- 1 tsp. ground black pepper
- 1 tsp. dried chives
- 1 tsp. salt
Directions
Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.
Store in an airtight container for up to 3 months.
**To Make Ranch Dressing: Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine. You can also substitute Greek yogurt for the mayo.
Source: Gimme Some Oven