I know that ranch dressing is arguably not in the realm of Real Food 101 for everyone reading here. But oh my it certainly does hit the spot for anyone who grew up in my family. We used to put ranch dressing on everything! It wasn’t just for fries, it was also for salads, meats, veggies, and anything else savory. The problem: we were eating bottled salad dressing or dressing from restaurants when we were out.Growing up, the only less-offensive version of Ranch dressing was when we would buy the ranch flavoring packets and at least make our own from mayonnaise and sour cream at home. But that isn’t much better since the packets contain MSG, the mayonnaise had industrial waste oils in it, and we used to buy fat free sour cream. It is memories like this that make me feel so grateful that I started embracing whole foods. To top it all off, I learned that fats are nourishing and healthy.I like to use ranch dressing for salads of course, but it is also amazing as a dip for vegetables, these GAPS fried cheese sticks, or chicken strips. You can also use it as a spread on sandwiches, it gives a really great herbed flavor. I have also drizzled it over any cooked vegetable I have at dinner, like my riff on this recipe for sauteedbrussel sprouts, bacon, and pecans.
Buttermilk Ranch Dressing
1 cup homemade mayonnaise
1 cup sour cream (find grass-fed dairy here; buy culture starters here)
1/2 cup buttermilk (find grass-fed dairy here; buy culture starters here)
juice of one lemon
large handful chopped fresh parsley
large handful chopped fresh dill
large handful chopped fresh chives
1 teaspoon onion powder (buy organic spices here)
1 teaspoon garlic powder (buy organic spices here)
sea salt to taste (buy various natural sea salts here)
pepper to taste (buy organic peppers here)
- In a large bowl whisk mayonnaise, sour cream, buttermilk, and lemon together until smooth.
- Add chopped parsley, dill, chives, onion powder, and garlic powder and whisk together.
- Season with salt and pepper to taste. Serve!
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