My parents never had any trouble getting me to eat my vegetables. Truth be told, I still like plain ol’ vegetables more than fruit, which I prefer dressed up in a savory jam (coming soon), tart, pie, sorbet, ice cream…you know, whatever.
One of my goals has been to make a ranch dressing. Not just any ranch dressing, though – the perfect ranch dressing, the one that rules them all with an iron fist of fatty, herb-y deliciousness. I believe I have found it: a dressing so good that I ate my way through half a head of iceberg, six cups of spring mix, and a bag of frozen broccoli just to have more. It’s pictured here, delicately gracing the backside of a wedge salad, which I now realize looks like an iceberg igloo. Whatever, it had bacon and it tasted great.
It’s a shamefully simple recipe. “Shameful,” because I waited 20-something years on this earth to make it. As usual, I put my own spin on an existing recipe with nothing but the blind and naive hope that anything I make will taste good, so take that, COOKING RULES, you can’t tell me what to do.
BONUS: this time I also tried creating a low-fat version. SPOILER: the fatty version is much, much, much, much, much better.
Recipe after the jump.
J’s Ranch Dressing To Rule Them All (and a slightly less delicious lower-fat version)
Adapted from Epicurious
- 3/4 cup mayonnaise
- 1/2 cup reduced-fat buttermilk
- 2+ tablespoons finely chopped fresh parsley
- half clove garlic, minced
- 1 1/2 teaspoons fresh lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1-2 teaspoons dried dill weed
- salt & pepper