Servings: 4
This dressing improves with time. The flavor is best if you can let it sit for at least an hour before serving. Serve with chicken legs, salmon, and—oh, yeah—salad.
Ingredients
- 1/2 cup buttermilk
- 1/3 cup mayonnaise
- 1/3 cup sour cream or crème fraîche
- 2 tsp. grated yellow onion or 1/2 tsp. granulated onion
- 1-1/2 tsp. lemon juice or white-wine vinegar
- 1-1/2 tsp. minced fresh chives
- 1-1/2 tsp. minced fresh flat-leaf parsley
- 1/2 tsp. garlic paste or 1/4 tsp. granulated garlic
- Pinch dried thyme
- Pinch paprika
- Kosher or fine sea salt and freshly ground black pepper
Nutritional Information
- Nutritional Sample Size 2 Tbs.
- Calories (kcal) : 70
- Fat Calories (kcal): 70
- Fat (g): 7
- Saturated Fat (g): 1.5
- Polyunsaturated Fat (g): 3.5
- Monounsaturated Fat (g): 1.5
- Cholesterol (mg): 10
- Sodium (mg): 110
- Carbohydrates (g): 1
- Fiber (g): 0
- Sugar (g): 1
- Protein (g): 1
Preparation
In a medium bowl, whisk the buttermilk, mayonnaise, and sour cream until smooth. Stir in the onion, lemon juice, chives, parsley, garlic, thyme, and paprika. Season to taste with salt and pepper. Serve or store in the refrigerator in a covered container for up to 3 days.
Ingredient Spotlight
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IN THIS RECIPEButtermilk
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IN THIS RECIPEMayonnaise
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IN THIS RECIPECrème Fraîche
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FEATUREDChinese Black Rice
Reviews
Rate or Review
Reviews (1 review)
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user-290782 | 12/30/2018Needs depth- most every other ranch recipe I reviewed had dill, some added a dash of Worcestershire for umami and a dash of hot sauce.
As is, it was a bit flat. With additions, it was good.
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