I don’t eat ranch dressing often, but when I do there is a particular brand that I love. Whenever I thought of making it myself, I thought that required using a dry packet versus the bottle. Oh, silly me. No more packets for us! I’m in love with this dressing. The paprika and dash of hot sauce give it a nice zing, without being too spicy or hot. This dressing totally knocks that other brand out of the picture for me. I’ll also admit, chopping all of the herbs is a stress reliever for me. The action of chopping and smelling the lovely aromas is a nice bonus to something that tastes so good!
- 1 clove garlic
- 1/4 teaspoon kosher salt
- 1 cup real mayonnaise
- 1/2 cup sour cream
- 1/4 cup Italian flat-leaf parsley leaves, minced
- 2 tablespoons fresh dill, minced
- 1 tablespoon minced fresh chives
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon white vinegar
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- Dash hot sauce
- 1/4 to 1/2 cup buttermilk (as needed for desired consistency)
Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.
In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne, and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.
Keep refrigerated and it will last 2 weeks. Makes 12 oz.
Source: The Foodnetwork, Ree Drummond