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Ranch Dressing

The American buttermilk classic: mayonnaise and sour cream loosened with buttermilk and stirred through with garlic, chives, dill and parsley. Enough cool, herby dressing for one big salad bowl.

SidesPescatarianUnder 400 kcalUnder 30 min
10 minEasy134 kcalper serving
Ranch Dressing

Instructions

  1. Peel 1 clove small garlic clove and grate it on a microplane into a small bowl, or crush it to a paste on the board with the flat of a knife and 1 pinch fine sea salt. The salt breaks the garlic down so the dressing carries its flavour without raw, gritty bits.
  2. Add 2 tbsp mayonnaise and 1 tbsp soured cream to the garlic and whisk with a small balloon whisk or fork for about 30 seconds, until completely smooth and glossy with no streaks of cream left.
  3. Pour in 2 tbsp cold buttermilk in two or three additions, whisking after each, so the base loosens gradually instead of splitting into lumps. It should fall from the whisk in a ribbon that settles back in a couple of seconds.

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Per serving

134kcal
4gprotein
20gcarbs
5gfat
2gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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