Ranch
Serves 1
Directions
- 1Add milk and lemon juice, then whisk until well incorporated.
- 2Add milk and lemon juice, then whisk until well incorporated.
- 3Add milk and lemon juice, then whisk until well incorporated.
- 4Let the milk and lemon juice mixture sit for 5-10 minutes until you see a slight curdle, which creates the desired buttermilk texture.
- 5Let the milk and lemon juice mixture sit for 5-10 minutes until you see a slight curdle, which creates the desired buttermilk texture.
- 6Let the milk and lemon juice mixture sit for 5-10 minutes until you see a slight curdle, which creates the desired buttermilk texture.
- 7While waiting for the milk mixture, mix all dry seasonings into the mayonnaise.
- 8While waiting for the milk mixture, mix all dry seasonings into the mayonnaise.
- 9While waiting for the milk mixture, mix all dry seasonings into the mayonnaise.
- 10Once the milk mixture is ready, blend everything until smooth and well incorporated.
- 11Once the milk mixture is ready, blend everything until smooth and well incorporated.
- 12Once the milk mixture is ready, blend everything until smooth and well incorporated.
- 13Cover and refrigerate for 4 hours, or ideally overnight, for best results.
- 14Cover and refrigerate for 4 hours, or ideally overnight, for best results.
- 15Cover and refrigerate for 4 hours, or ideally overnight, for best results.
Ingredients
- 0.5 cup milk
- 0.5 cup milk
- 0.5 cup milk
- 0.5 tsp lemon juice
- 0.5 tsp lemon juice
- 0.5 tsp lemon juice
- 2 cups mayonnaise
- 2 cups mayonnaise
- 2 cups mayonnaise
- 0.33 cup sour cream
- 0.33 cup sour cream
- 0.33 cup sour cream
- 1 TBS sour cream
- 1 TBS sour cream
- 1 TBS sour cream
- 0.0625 tsp Worcestershire sauce
- 0.0625 tsp Worcestershire sauce
- 0.0625 tsp Worcestershire sauce
- 1 Tbsp dried parsley (Italian preferred)
- 1 Tbsp dried parsley (Italian preferred)
- 1 Tbsp dried parsley (Italian preferred)
- 1 tsp dried chives
- 1 tsp dried chives
- 1 tsp dried chives
- 0.5 tsp dried dill weed
- 0.5 tsp dried dill weed
- 0.5 tsp dried dill weed
- 0.25 tsp dried tarragon
- 0.25 tsp dried tarragon
- 0.25 tsp dried tarragon
- 0.25 tsp granulated garlic
- 0.25 tsp granulated garlic
- 0.25 tsp granulated garlic
- 0.25 tsp granulated onion powder
- 0.25 tsp granulated onion powder
- 0.25 tsp granulated onion powder
- 0.25 tsp ground black pepper
- 0.25 tsp ground black pepper
- 0.25 tsp ground black pepper
- Pinch cayenne pepper
- Pinch cayenne pepper
- Pinch cayenne pepper
- Pinch salt
- Pinch salt
- Pinch salt
Equipment
whiskbowl
Tips
- The consistency is closer to a dip than a sauce, so if you like it thinner, add milk to achieve the consistency you like.