Homemade Ranch Salad Dressing
Serves: 1 small cruet
  • 1 cup heavy mayonnaise such as Hellmann's
  • ¼ cup buttermilk
  • 1 Tbl. apple cider vinegar
  • 3 Tbl. thick sour cream such as Daisy
  • 1½ tsp. dried minced onion
  • 1 tsp. sugar
  • 1 tsp. dried parsley
  • 1 tsp. garlic powder
  • ¼ tsp. dried basil
  • ¼ tsp. dried oregano
  • ¼ tsp. dried mustard
  • ¼ tsp. + ⅛ tsp. coarse ground black pepper
  • ⅛ tsp. ground rosemary
  • ⅛ tsp. kosher salt
  • 1/16 tsp. onion powder
  1. In medium bowl, add all ingredients and whisk well.
  2. Chill for 2 hours or overnight to let mellow, meld, and the dried onions to soften.
  3. Leave out at room temperature for 30 minutes before using for a more pourable consistency and best flavor. (*This is easiest served, however, ladled from a gravy boat.)
  4. *If too thick for your liking, thin with milk or buttermilk adding SMALL amounts, (1 tsp.), at a time. Don't add too much or you will thin the flavor. It's actually quite delicious when it's thick, and sticks to your salad better and doesn't run all over the plate.
Recipe by Wildflour's Cottage Kitchen at http://wildflourskitchen.com/2015/07/14/best-homemade-ranch-salad-dressing/