Homemade Buttermilk Ranch Dressing Recipe

Homemade Buttermilk Ranch Dressing Recipe

Ingredients

1 cup buttermilk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/8 teaspoon paprika
1/4 teaspoon mustard powder
1/2 teaspoon salt
1/8 teaspoon black pepper
1 Tbsp chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon of dry dill (or a teaspoon chopped fresh)

Method

1 In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.

Makes about 1 1/2 cups. Keeps for a week, covered in the fridge.

Basil-Lemon Dressing

Basil-Lemon Dressing

1/2 cup basil leaves, packed
1 clove garlic, smashed
1/2 teaspoon kosher salt
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil

In a food processor, process the basil, garlic, salt, and lemon juice until smooth. With the motor running, slowly add the oil. Blend until combined.

Dressing Salads: Tarragon Vinaigrette

Tarragon Vinaigrette

1/2 cup fresh lemon juice
1/4 cup extra virgin olive oil
kosher salt, to taste
freshly ground black pepper, to taste
4 tablespoons whole fresh tarragon leaves, cut into thirds

In a small bowl, whisk together the lemon juice and oil until well blended. Season with salt and pepper. Just before serving, stir in the tarragon. Serve this vinaigrette on the day it is made. Makes 1/4 cup.

Dressing Salads: Mixed Herb Dressing

Mixed Herb Dressing

1/2 cup oil
3 tablespoons wine vinegar
1/8 teaspoon powdered thyme
1/8 teaspoon powdered marjoram
1/4 teaspoon dried basil leaves, or
4 fresh leaves, chopped
1 tablespoon minced onion
1 tablespoon water
1/2 teaspoon salt
1 tablespoon finely chopped fresh parsley

Combine all ingredients in a jar with a tight fitting lid. Shake well. Let stand 10 minutes. Serve over crisp salad greens. Makes 2/3 cup.

House Dressings: Lemon Herb Dressing

Lemon Herb Dressing

1/2 cup olive oil
1/3 cup minced Italian parsley
1 1/2 teaspoon grated lemon juice
3 tablespoons each fresh mint and scallions
1 clove garlic, crushed
1/2 teaspoon each salt and pepper.
1/4 teaspoon dried oregano

Combine all ingredients. Makes 1 cup. This is wonderful on greens with salad shrimp, or tuna.

Dressing Salads: Lemon Dill Dressing

Lemon Dill Dressing

1/2 cup dry white wine
1 tablespoons lemon peel
2 tablespoons fresh dill
2 tablespoons olive oil
2 cloves garlic
1 tablespoons Dijon mustard
1/2 teaspoon coarsely ground pepper

Place everything in food processor or blender. Mix until smooth.

Dressing Salads: Lemon Basil Dressing

Lemon Basil Dressing

2 tablespoons Pommery mustard
freshly squeezed juice of 1 lemon
6 tablespoons extra virgin olive oil
16 basil leaves, very thinly sliced, save 12 whole basil leaves for a salad garnish
coarse salt, to taste
freshly ground pepper, to taste

Combine in a small jar; cover, and shake well. For a creamier texture, mix in a blender.

Dressing Salads: Lemon Dressing

Lemon Dressing

1/4 cup olive oil
1/4 cup white wine vinegar
1 teaspoon prepared mustard
1 teaspoon minced garlic
1 teaspoon white sugar
1 teaspoon grated lemon rind

In a glass jar, combine olive oil, vinegar, mustard, garlic, sugar and lemon rind; shake well. Refrigerate until ready to serve. Makes 4 servings.

Dressing Salads: Honey Mustard Dressing

Honey Mustard Dressing

2 tablespoons olive oil
3 tablespoons cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Combine olive oil, vinegar, honey, mustard, salt and pepper in small saucepan; heat just to boiling. Serve warm. Makes 4 servings.

Dressing Salads: Garlic Vinaigrette

Garlic Vinaigrette

3 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper

Mix all ingredients; refrigerate until serving time. Mix again before using. Makes about 1/3 cup.

from the garden: Fresh Herb Vinaigrette

Fresh Herb Vinaigrette

3 tablespoons red wine vinegar
1 1/4 tablespoons grainy Dijon mustard
1 1/4 to 3 cups chopped fresh chives*
1 1/4 to 4 cups chopped fresh basil
3 1/4 to 4 cups olive oil

Whisk vinegar and mustard in small bowl and blend. Mix in herbs. Gradually add oil. Season to taste. This is great for dipping all sorts of veggies, as well as a salad dressing

Dressing Salads: Dill Shallot Vinaigrette

Dill Shallot Vinaigrette

1 large shallot, minced, about 2 tablespoons
1/4 cup minced fresh dill
2 tablespoons red wine vinegar
2 teaspoons balsamic vinegar
1 tablespoon water
kosher salt to taste
1 1/2 tablespoons extra virgin olive oil

In a small bowl, whisk together all of the ingredients except the oil. Slowly add the oil, whisking vigorously until the vinaigrette is emulsified. Store, tightly covered, in the refrigerator for up to 8 hours. Makes 1/2 cup.

Note: Use this recipe as a guide for making other flavorful, lower fat vinaigrettes. Basil, thyme, tarragon; almost any fresh herb works well together.

Dressing Salads: Dijon Vinaigrette

Dijon Vinaigrette

2 tablespoon Grey Poupon Dijon mustard
3/4 cup salad oil
1/4 cup wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Blend thoroughly and pour over salad. Makes 1 cup.

House Salad: Cucumber Dressing

Cucumber Dressing

12 ounces thinly sliced cucumbers, peeled and seeded before slicing
1/4 cup lemon juice
8 ounces sour cream
3 tablespoons minced dill
1 tablespoon sugar, or to taste
salt and pepper to taste
hot sauce, optional

Puree the cucumbers in a food processor or blender. Add the remaining ingredients and blend just until incorporated. Adjust the seasoning with sugar, salt and pepper. Serve immediately or refrigerate for later.

House Salad: Creole Mustard Vinaigrette

Creole Mustard Vinaigrette

1 egg
1 tablespoon Creole mustard
1 teaspoon onion, minced
1 teaspoon garlic, minced
1 teaspoon cracked black pepper
1/4 teaspoon dry thyme leaves
1/4 teaspoon dry basil leaves
1/4 teaspoon red wine vinegar
1 tablespoon cane syrup
1 tablespoon orange juice
1 cup olive oil
1 cup vegetable oil
salt to taste

In a large bowl place all ingredients except salt and oil. Using an electric mixer with whip attachment blend on medium. Pour oil slowly in a steady stream until incorporated. Salt to taste.

House Salad: Creamy Italian Dressing

Creamy Italian Dressing

1 cup lowfat cottage cheese
1/2 cup lowfat yogurt
1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 tablespoons onion, minced
1 teaspoon Worcestershire sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon minced fresh parsley
1 minced garlic clove

Place all ingredients in a blender or food processor. Blend until smooth. Chill. A healthy dressing for green salads or pasta.

House Salad: Creamy Herb Dressing

Creamy Herb Dressing

1/4 cup mayonnaise
1/4 cup plain yogurt
1 teaspoon salt
1/2 teaspoon Dijon mustard
1/2 teaspoon crushed dried tarragon
1/2 teaspoon thyme
1/8 teaspoon ground pepper
1/8 teaspoon crushed dried rosemary

Mix all well. Makes 1/2 cup dressing. This is great for using with cubed chicken breast or turkey with green onions, green pepper and grapes over lettuce.

House Salad : Creamy Garlic Dressing

Creamy Garlic Dressing

1/4 cup red wine vinegar
1/4 cup water
2 tablespoons finely chopped onion
1 to 2 garlic cloves, minced
1/3 cup sugar
1/2 cup mayonnaise or salad dressing
1 1/2 cups sour cream
1/4 teaspoon salt
1/4 teaspoon pepper

In a small saucepan, combine vinegar, water, onion and garlic; simmer until the onion is tender, about 5 minutes. Add sugar; simmer until dissolved. Cool to room temperature. Stir in mayonnaise, sour cream, salt and pepper

Dressing Salads: Caesar Salad Dressing

Caesar Salad Dressing

1/2 cup olive oil
1 egg
1 clove garlic
1/2 teaspoon dry mustard
1 teaspoon lime juice
1/2 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese

Whirl first 6 ingredients in blender. While blending, add Parmesan cheese and whirl for 5 more seconds. Toss with Romaine immediately.

Dressing Salads: Buttermilk Dressing

Buttermilk Dressing

3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
5 tablespoons buttermilk
2 tablespoons coarsely chopped parsley

In a small bowl, whisk together the olive oil and lemon juice. Whisk in the buttermilk and parsley. The dressing will keep, covered, in the refrigerator for 3 days.