Classic American ranch dressing, fresh, creamy, and herbaceous, made with mayonnaise, buttermilk, dried herbs, garlic, onion, celery, paprika, mustard, and lemon.
Ingredients
- 250 g good-quality plain mayonnaise
- 180 ml fresh buttermilk
- 80 g thick crème fraîche
- 20 ml fresh lemon juice
- 2 tsp American yellow mustard
- 2 tsp dried chives
- 2 tsp dried parsley
- 1 tsp dried dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground celery seeds
- 1/2 tsp mild paprika
- 3/4 tsp fine salt
- 1/4 tsp ground black pepper
Method
- Place the mayonnaise in a chilled mixing bowl and loosen it with a whisk until smooth, glossy, and lump-free.
- Add the crème fraîche and whisk gently, without incorporating too much air, until you have a smooth, thick, satiny base.
- Pour in the buttermilk gradually, whisking between each addition: the dressing should loosen while remaining thick enough to coat the back of a spoon without running like water.
- Stir in the mustard and lemon juice, then taste: the acidity should be clear but gentle, with a milky freshness rather than a vinegary sensation.
- Add the dried chives, dried parsley, dried dill, garlic powder, onion powder, ground celery seeds, paprika, salt, and pepper.
- Mix thoroughly with the whisk, then scrape the sides of the bowl with a spatula so no pocket of spices remains dry or concentrated.
- Cover and let rest in the refrigerator for at least half an hour: the herbs should rehydrate, the texture should thicken slightly, and the garlic and onion aroma should mellow.
- Stir the dressing before serving. If it is too thick for a salad, loosen it with a little buttermilk; if it is to be used as a dip, keep it cold and thick.
- Taste once more and adjust only the seasoning: ranch should be creamy, fresh, herbaceous, gently tangy, with a hint of garlic, onion, and celery.
Nutrition
Per serving
- Energy
- 478.8 kcal
- Protein
- 1.7 g
- Carbohydrate
- 2.46 g
- Fat
- 52.33 g
- Fibre
- 1.12 g
- Calcium
- 29.73 mg
- Iron
- 0.45 mg
- Magnesium
- 6.55 mg
