Monday, June 25, 2012

Buttermilk Ranch Dressing

If you are looking for a really good creamy dressing, look no further, here it is.  Bon Appetit's test kitchen did a blind taste comparison of bottled ranch dressing and homemade ranch dressing to determine which had better flavor.  The winner will probably not surprise you.  Ina Garten's recipe does require a few more ingredients than most ranch dressings, but it is worth the effort.  Once you've got all your ingredients, everything goes together quickly in the food processor.  Chill for an hour, then enjoy the outstanding fresh tangy flavor.
Ina Garten’s Buttermilk Ranch dressing 

3 scallions, white and green parts, chopped
1/2 cup chopped fresh basil leaves, lightly packed
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons Dijon mustard
1 tablespoon extra virgin olive oil
2 garlic cloves, chopped
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup mayonnaise
1/2 cup Greek-style yogurt
1/2 cup buttermilk, shaken

Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture. Add the mayonnaise, yogurt, and buttermilk and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.

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