Despite it’s moniker buttermilk is actually a great weapon in the kitchen for making low-calorie substitutions. In the original ranch dressing recipe buttermilk was a key ingredient, but over the years it has been taken over by sour cream and mayonaise resulting in more of a dip and less of a dressing.
This recipe is a classic interpretation: heavy on the herbs, light on the mayo and not lacking in flavour. If you don’t have yogourt, sour cream can be substituted, but these swaps make it just a bit more healthy.
Homemade Buttermilk Ranch Salad Dressing
(4 servings)
1 tablespoon mayonaise
2 tablespoons plain yogourt
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
freshly ground black pepper
2 teaspoons white wine vinegar
1/4 cup buttermilk
In a small bowl whisk together the mayonaise, chopped herbs, salt and pepper. Slowly whisk in the vinegar and buttermilk Taste and adjust seasoning. Store in the fridge.
{ 3 comments… read them below or add one }
My issue with buttermilk is that I never use it all. Could you recommend some other recipes that use it?
(The leek scalloped potatoes recipe is a good start.)
Yes I would also like one of those recipes too. Buttermilk is not used as much on the west coast of the US.
You may have noticed that when I create a recipe with buttermilk, there are frequently others posted around the same time :). Muffins, soda bread and cornbread are good ideas. Try these:
Ranch dressing
Rosemary and Black Pepper Soda Bread
Pear, Ginger and Walnut Scones