Basil Buttermilk Ranch Dressing

By Lori

4 Person

70 Minutes

0 Calories

Ranch is a buttermilk-and-mayonnaise based dressing named after the ranch in Hidden Valley, California where it was first served almost 60 years ago. My homemade dressing isn’t trying to emulate the stuff that comes in a bottle, because if that’s what you’re craving, then I honestly believe only the original will do. Instead, what I was aiming for was a tangy rendition, packed with herbs, with enough body to coat greens and vegetables, but not overpower. In this recipe there’s some yogurt to lighten the mix, and basil brings extra fragrance and sweetness, while the paprika lends a smoky note. It’s my variation on a classic, and a favourite in its own right.

Ingredients

1 drop honey, as needed
1/4 tsp. smoked paprika, optional
1 pinch salt and freshly ground black pepper
1 cup well-shaken buttermilk
2 tbsp. yogurt or sour cream
1/2 cup mayonnaise
2 tsp. teaspoons lemon juice or white wine vinegar
1 small clove garlic, minced
2 tbsp. chopped parsley
2 tbsp. chopped chives
2 tbsp. chopped basil
2 tbsp. minced shallot

Method

01

In a jar with a tight fitting lid, combine the shallot, herbs, garlic, vinegar or lemon juice, mayonnaise, and yogurt or sour cream.
02

Screw on the the lid and shake the jar to combine. Stir in most of the buttermilk.
03

Check for consistency, and add more if needed. Taste, then season with salt, pepper and paprika.
04

If the dressing is too sharp, drizzle in some honey to mellow the acidity. Taste again, and adjust if needed.
05

Cover and refrigerate for an hour before using, to allow the flavors to blend and develop.