Fergettabout those packets at the market; real buttermilk ranch dressing (and dip) is as close as your fridge and spice cabinet.
I use this interchangeably as a dressing and a dip, but if you prefer the thicker dressing or dip, fell free to mebbe cut the buttermilk in half and use sour cream or crème fraîche to thicken things up a bit.
But first; a note about buttermilk…
You do not have to buy it!
All you need to make your own buttermilk is milk (I use whole milk) and lemon juice or white vinegar.
For each cup of buttermilk needed, add one tablespoon of lemon juice or vinegar in a measuring cup, then add milk to make one cup. Give it a whisk, then let rest for ten minutes or so.
Note: for this recipe, place 1-1/2 teaspoons of lemon juice or vinegar in your beaker, then add milk to measure 1/2 cup. Stir and set aside to rest.
•1/2 cup buttermilk
•1/2 cup mayonnaise
•1 clove garlic
•2 tsp dried shallots
•2 tsp dried chives
•1 tsp dried parsley
•1/2 tsp dried dill weed
•1/2 tsp dry mustard
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1/8 tsp Seasoned Salt
Whisk all the ingredients together until nicely blended – an immersion blender works a treat here; if you don’t have one, be certain to chop you garlic and shallots well.
Transfer the dressing to a covered jar and chill until needed. I would recommend letting it rest in the fridge for a couple of hours to allow the flavors to blend.
Very nice on a salad, and practically perfect on chicken wings!
Oh, and that interesting jar behind the ranch dressing bottle?
That, my friends is honey and roasted garlic sauce, which makes for a fine batch of chicken wings!
Those details, tomorrow.