A good Ranch Dressing is staple in most north American homes.
It's versatile, tasty and everyone, young and old, loves it.
Ranch is not only great as a salad dressing but it's incredible as a dip, on baked potatoes or as a cold sauce for grilled meats or vegetables. You name it and Ranch usually fits the bill.
Store bought ranch dressings, like most others, are full of "stuff" that you can't even pronounce and if you can't pronounce it, then it's probably fair to say that you shouldn't be eating it either.
For this recipe one of the key ingredients is Buttermilk. I used to think that buttermilk was thick and creamy milk, just like the name inplies but it's not that at all. Buttermilk is pretty much cultured milk or a soured milk. It can be found in health food stores and in some speciality supermarkets or, if you're like me and can't find it anywhere, you can make your own substitute.
I made my own buttermilk but adding 1tbsp lemon juice to 250ml milk, leave it in a warm place for about an hour and you're good to go. Well it worked for this recipe anyway.
The recipe also calls for mayonnaise. Now, talk about "stuff" that you can't pronounce, mayo has all of that too so try to find one from a health food store that at least looks normal from the ingredient list. What you don't want is to keep raw eggs floating about in cultured milk for any length of time so best not make your own. Play safe!
This recipe is a fresh version of the storebought one and should be used within about a week if it's been kept in a refridgerator.
I used fresh herbs, onion and garlic but you can substitute dried if that's all you have.
Remember it's a versatile little number and you can play around with the recipe by adding and subtracting ingredients as you wish.
Lastly, make this dressing ahead of time then put it in the fridge to thicken up and let the flavours meld. It'll taste better a few hours in.