Diy Ranch Dressing Recipes

Steps:

• In a medium bowl, whisk together the buttermilk, mayonnaise, sour cream and vinegar. Add the chives, parsley, salt, garlic powder, onion powder and black pepper and whisk well to combine.
• Store in an airtight container in the refrigerator for up to 1 week.

Steps:

• In medium bowl, stir together sour cream, mayonnaise, parsley, chives and garlic paste. Season to taste with salt and pepper.
• Add 1/3 cup buttermilk. If mixture is too thick, add more buttermilk 1 tablespoon at a time until desired thickness.
• Refrigerate at least 2 hours before serving to blend flavors.

Steps:

• Put all ingredients in a blender and blend until the mixture is a fine powder.
• Store in a sealed container, jar or bag in a cool, dark place.
• Dressing: Mix 2 tsp (5 g) with 1/2 cup (4 oz / 125 ml) in total of any of the following, combos are fine: sour cream, mayo, Miracle Whip, regular or Greek yogurt. Fat-free versions of any of the above work great.
• Dip: Mix 1 tablespoon (10 g) or more to taste with 1/2 cup (4 oz / 125 ml) sour cream.
• Increase by a few teaspoons the amounts of dry mix used in dressing / dip if your folk are big fans of Ranch. Or, conversely, use less for a milder taste.
• Add milk to thin if desired.
• Store this in a basement pantry or cool cupboard. Milk powder does have a long storage life (check the best before date on the milk powder you use), but that can be shortened if exposed to heat or high storage temperatures, which will cause it to go rancid. For that reason, do NOT attempt to "dry can" this. The heat from that will just have the opposite effect of shortening the shelf life. Plus, there's just no need to.
• You can multiply the size of the batch by 2, 3 or 4 times. In fact, if your audience is a fan of ranch, you will probably end up needing to after your first test batch. If you do, though, mix all in a large bowl first, then blend in batches.
• For the second onion ingredient, the recipe as originally found called for dried onion in two forms, powered and minced (as do most Ranch spice mixtures.) You can just additional powdered if that is what you have and you don't have minced.

Steps:

• In a bowl, combine all of the ingredients. Whisk until smooth. Cover and refrigerate until serving.

Steps:

• In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

Steps:

• Get out a medium sized bowl.
• Measure the mayonnaise into it.
• Gradually whisk in the buttermilk or yogurt.
• If you use powdered buttermilk, whisk in the powder first, and then slowly add a cup of water.
• Then add the seasonings. Whisk again.
• Or you can make it in the blender by putting everything into the blender and whirling until smooth.
• The mixture will be a little thin, but it will thicken on standing. Store in a pint size jar, makes 2-cups.
• Keep in the refrigerator for a few weeks. Tastes really good with yogurt by the way. This is my favorite way of making it. It tastes good with powdered buttermilk too, but the consistency is thinner than with yogurt.
• Note: If desired, you may add a tablespoon of Parmesan Cheese and/or a tablespoon of lemon juice to the dressing in addition to the seasonings above.