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Homemade Ranch Dressing Mix

Homemade Ranch Dressing Mix

I love my Homemade Ranch Dressing, but it’s a bit of a PITA to make because you have to measure out all of the ingredients. My solution is to mix the dry ingredients ahead of time and store them in a little jar.

I like to combine enough for six batches, so that’s what this recipe makes, but you can do the math and make more or less if you want.

Ingredients for the mix:

 teaspoons dried chives
 teaspoons dried parsley
 teaspoons onion powder
1½ teaspoon garlic powder

1½ teaspoon dried dill weed
3/8 teaspoon salt (or eyeball it)
3/8 teaspoon ground black pepper (or eyeball it)


Place all ingredients in a jar, stir or shake.

To make the dressing:

Place two heaping teaspoons of the dry mix in a bowl.
Add 1/2 cup maynnaise.
Blend well with a stick blender, whisk, or fork.
Add 1/2 cup sour cream.
Blend well with a stick blender, whisk, or fork.
Add 1/2 cup buttermilk.
Blend well with a stick blender, whisk, or fork.

Cover or pour into a jar and refrigerate.

Alternatively, you can skip the sour cream and use 1 cup of buttermilk, for runnier dressing. Or, you can skip the buttermilk and use 1 cup of sour cream for dip.

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Roasted Garlic and Parmesan Dressing

Roasted Garlic and Parmesan Dressing

Roasted Garlic and Parmesan Dressing. This is one of the easiest dressings ever! It only requires four ingredients, and it is so good.

It’s a lot like Alfredo sauce, but cold, so it is great for pasta salad if you are in the mood for a creamy one instead of one dressed with a vinaigrette.

And if you love left-over chicken Alfredo, but hate the way it gets all congealed when it’s cold and then doesn’t really get a good texture back when you reheat it, this is the perfect make-ahead substitute. Just cook your pasta and chicken, put them in a sealable container, toss it well with some of this dressing, and refrigerate. Perfect cold “chicken Alfredo” for breakfast!

I’m completely spoiled to homemade dressing, but it took me a while to get my system down so it wasn’t so much work. When I make this one, I make a batch of Homemade Ranch at the same time. But now I premix the dry ingredients for my Ranch and store enough for several batches.

I also have an amazing batter bowl that my mom got from the Farmer’s Market for my birthday. I’ll have to post pictures of it later. I mix my dressings in that, using a stick blender (you can use a whisk of a fork), and then I pour them into sauce jars that I have saved.

I label them, using painter’s tape, with the expiration date of the ingredient that has the closest expiration date. For me that’s usually the buttermilk. That works better than just labeling them with the “made on” date because when I did that I still had to go look at the expiration dates on my ingredients to know if the dressing was good, and if I had already thrown out the containers for the ingredients I was screwed.

Ingredients:

1 bulb garlic (roasted)
1/2 cup mayonnaise
1/2 cup Parmesan cheese
1/2 cup buttermilk

To Roast the Garlic:

Set the oven to about 350 or 400 (preheating is not necessary). Cut the top off the bulb of garlic. Put it in a ramekin or another little oven-proof bowl-type thing. drizzle with olive oil. Put it in the oven until it’s golden brown, usually somewhere between 30 minutes and an hour. I know it’s time to check it because I can smell it.

Remove from the oven and let cool! You can roast the garlic a day or two before you make the dressing and just keep it in the fridge until you’re ready to go, but it’s easier to squish out at room temperature.

To Make the Dressing:

Squish roasted garlic into a bowl.
Add mayonnaise and Parmesan. Blend well with a stick blender, whisk or fork. Add buttermilk. Blend well again.
Pour into a sealable container or cover your bowl and refrigerate.
Label with expiration date if desired.

That’s it!

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Homemade Ranch Dressing

Homemade Ranch Dressing

I love ranch dressing. I have always loved it, and still firmly believe that many foods are really just a tool for getting the ranch to your mouth. Many years ago I started noticing that when I ate appetizers or salad with it, I would start to feel crappy and lose my appetite before my main dish arrived.

Of course, it turned out that the store-bought ranch and mixes were loaded with MSG. I did eventually find some brands that do not have it, but after a while I get tired of them. I started making my own, but the results were hit and miss, and it was a lot of work. Finally I found a recipe that looked good. I tweaked it a bit to suit my taste. It consistently turns out great, and it’s quick and easy.

 

You’ll notice that I reduced the mayonnaise and increased the sour cream. That’s one of the problems I have with the better stuff I have found in stores – it just tastes and feels too heavy on the mayonnaise. I also reduced the dill and increased the onion powder. When I made it with the full portion of dill I found it overpowered the flavors.

 

I prefer to use my homemade sour cream, which is made the same way as crème fraîche and crema Mexicana. From what I have found so far, they are one in the same. I’m still trying to find more on that and figure out if there is supposed to be some subtle difference that I’m missing in my reading or what. I plan to write a post on that in the near future.

 

Ingredients:

 

1 cup homemade sour cream (or crème fraîche, crema Mexicana, or half store-bought sour cream and half buttermilk)

½  cup mayonnaise
½  teaspoon dried chives
½  teaspoon dried parsley
½  teaspoon onion powder
¼  teaspoon garlic powder
¼  teaspoon dried dill weed
1/8   teaspoon salt
1/8 teaspoon ground black pepper

Directions:

 

Whisk together all ingredients. I like to do this in the container I am going to store the dressing in. Cover and refrigerate for at least 30 minutes so it’s nice and chilled and the flavors are well blended.

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Homemade Blue Cheese Dressing

Homemade Blue Cheese Dressing

I am not a big fan of blue cheese dressing, but I don’t hate it. My husband likes it occasionally, so I thought I would try making some. It turned out so yummy. It’s really heavenly. I will be making this more often.

This recipe is written after-the-fact and the amounts for most of the ingredients are guesses on what I used. I also used a very small food processor and the directions are based on that. If you have a large enough food processor, the only special timing would be to process the green onions first. Then you could just dump it all in.

Blue cheese dressing:

4 tbls mayo (app)
4-6 oz sour cream (app)
4 oz blue cheese crumbles
3 med green onions, with green part cut off, but leaving white striped part of stalks
½-1 teaspoon garlic powder
½ teaspoon salt
½ – 1 teaspoon sugar
¼ – ½ teaspoon fresh ground black pepper
Pinch of cayenne
¼ cup milk

Clean and cut the root hairs and green parts off green onions. Cut into ½ to 1 inch pieces and process in food processor until very small. Add mayo, garlic powder, salt, sugar, and cayenne. Process until well blended. Add half the blue cheese and process. Add sour cream and process. Remove half the mixture (I put it in the empty sour cream container). To the food processor, add remaining blue cheese, process, add milk, process again. Stir into the removed portion. Refrigerate.

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Creamy Dressing or Dip

Creamy Dressing or Dip

1/2-3/4 cup sour cream
1tbs lemon juice
2tbs chicken broth
Handful fresh parsley
Garlic powder
Onion powder
Dry mustard
Dill
Chives
Black pepper
Thyme (if desired)
1 tsp sugar

Place seasonings in serving dish. Mix lemon juice and broth in separate small dish (when I don’t have homemade broth I make it from a paste and have to mix with warm water). Add liquid to seasonings and mix well, hydrating the dried seasonings. Add sour cream and mix thoroughly.

You can adjust the seasoning to your preference. This gets more flavorful as it sits.

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