Ranch Dressing With Fresh Herbs

Sounds good, but i’m hooked on Ina Garten’s recipe: 3 scallions chopped ½ cup fresh basil leaves chopped 2 tblsp fresh lemon juice 1 ½ tblsp Dijon mustard 1 tblsp good evoo 2 garlic cloves chopped or pressed 2 ½ tsp salt 1 tsp freshly ground black pepper 1 cup good mayo ½ cup Greek yogurt ½ cup buttermilk shaken I’m generous with the basil & also add some chopped parsley. Best made ahead. Yummy & keeps surprisingly well in fridge.

I’m unsure exactly why fresh herbs like dill have been excluded from this attractive alternative to the original recipe? So what’s with the love affair with Hellmanns mayo? Ok it’s ‘reliable’ , we all know that, but.....IF you’re not prepared to make your own(?) why not use a brand that has NO sugar ? Dukes or Trader Joe’s far better! We in America should always consciously seek food products with less ( or ideally ) NO sugar. My kitchen heroine Julia should know better in this day & age!

I make my own ranch dressing, and I always use fresh tarragon. It's the secret ingredient. Parsley's good, but not mint!

John, while it’s true that Hellmanns contains some sugar, the amount seems to be truly negligible – the label lists 0g of carbohydrates per serving and also says the product is “not a significant source” of sugar. I generally avoid added sugar, myself, but in this case I don’t think it’s doing any real harm.

Duke's Mayo if you can find it better

The basic recipe is good, but it desperately needs another hit of acid. Try lemon juice or white wine vinegar.

Favorite new dressing. Used 1/4 - 1/3 C whole plain greek yoghurt and 1/2 C mayo. Also added some lemon juice - maybe a Tsp - Tbs. worth. And only used 1 clove garlic.

So this can only be made in the East? No Heilmann's out here. It’s called Best Foods.

Ina Garten’s recipe: 3 scallions chopped ½ cup fresh basil leaves chopped 2 tblsp fresh lemon juice 1 ½ tblsp Dijon mustard 1 tblsp good evoo 2 garlic cloves chopped or pressed 2 ½ tsp salt 1 tsp freshly ground black pepper 1 cup good mayo ½ cup Greek yogurt ½ cup buttermilk shaken I’m generous with the basil & also add some chopped parsley. Best made ahead.

Aren’t all recipes made to be broken? I’ll use the rest of the buttermilk fir cornbread,

You could try some combination of whole milk or cream with a white wine vinegar, or lemon juice. Or you could just use the rest of your buttermilk for pancakes, biscuits, scones, cupcakes or brining chicken for frying, or poaching chicken in it, too.

This is the first recipe that inspired me to make my own ranch dressing. I didn’t follow the recipe proportions perfectly but close enough. Used all the listed ingredients (team Cains Mayo). So so so good! Also, note to winter me: you had all fresh herbs in your garden. Why didn’t I make this for the kids when they were little? So much healthier than store bought. Nevermind right, I’m an empty nester learning to cook for myself!

I think this is widely known (check your spelling, it's Hellmann's). Should people who live in the East get upset over recipes that specify Best Foods mayo?

The acidity from the buttermilk alone, for me, is not enough. I kick it up a bit with juice from half a lemon and/or white wine vinegar, and sometimes a pinch or two of cayenne or other ground chilli peppa. Pressed garlic, and a little grated shallot or red onion are small touches that can go a long way, too.

In a pinch, I made this with fresh scallions and fresh dill. Didn’t want to break out the food processor, so I just finely minced the herbs and grated the garlic. I added everything to a mason jar with extra buttermilk to make it more runny. I stirred it briskly with a fork then shook it up a bit. My husband said it was the best dressing he’s ever had.