Cookstr.com

Ranch Dressing

Updated February 23, 2016

Cookbook

Get Saucy

Published by Harvard Common Press

This image courtesy of Joseph DeLeo

This is definitely one of my all-time favorite dressings. Sharp, creamy, and peppery, it’s great with greens, steamed vegetables, potatoes, crudités, grilled tomatoes, and sliced tomatoes, avocados, melon, and hard-cooked eggs—just about anything.

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

Occasiongame day

Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Taste and Texturecreamy, garlicky, rich, savory, sharp, tangy

Type of Dishdip/spread, dressing

Ingredients

  • 1 large garlic clove, crushed
  • Large pinch of salt
  • ¼ cup buttermilk
  • ¼ cup mayonnaise
  • 2 tablespoons plain whole milk yogurt
  • 4 teaspoons cider vinegar
  • ¼ cup grapeseed or other mild-flavored vegetable oil
  • 1 scallion, minced
  • Generous pinch of freshly ground black pepper
  • Generous pinch of cayenne pepper

Instructions

  1. In a small bowl, mash the garlic and salt together into a paste using the back of a spoon. Add the buttermilk, mayonnaise, yogurt, and vinegar and whisk until smooth. In a thin, steady stream, whisk in the oil until the dressing thickens. Stir in the scallion and season with salt, black pepper, and the cayenne. Will keep, tightly covered, in the refrigerator for up to 5 days.

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