OLD-FASHIONED BUTTERMILK RANCH DRESSING

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Old-fashioned Buttermilk Ranch Dressing image

I'm not fond of a garlic press-cleaning out all the holes is a chore. I prefer chopping garlic, but finely chopping or mashing large quantities to a paste (see page 72) can be tiresome. Recently I picked up my Microplane, a rasp-type grater, and grated the garlic directly over my saucepan. A couple of swipes back and forth and the garlic had disappeared into the pan below.

Yield makes about 1 1/4 cups

Number Of Ingredients 9

1/2 cup mayonnaise (page 282)
1/4 cup buttermilk
3 tablespoons sour cream
2 green onions (white and green parts), chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 clove garlic, very finely chopped
Coarse salt and freshly ground black pepper

Steps:

  • In a bowl, combine the mayonnaise, buttermilk, sour cream, green onions, parsley, vinegar, mustard, and garlic; season with salt and pepper. Store in an airtight container in the refrigerator for up to 8 hours. The garlic becomes very strong if made more than a day in advance.

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