Buttermilk Herb Ranch Dressing
Inspired by techniques from America's Test Kitchen and Serious Eats.
Buttermilk and mayonnaise whisked with chives, dill, parsley, garlic and a dash of vinegar, then chilled until lightly thickened.
Always check the labels of the products you use.
Method
- 1
Whisk the base. Put the buttermilk and mayonnaise in the bowl and whisk until completely smooth with no streaks of mayonnaise left.
- 2
Add the herbs. Stir in the chopped chives, dill and parsley along with the garlic paste, vinegar, salt and pepper.
- 3
Chill. Cover the bowl and refrigerate for at least 30 min. The herbs release their flavour into the dressing, and the cold firms it to a coating consistency.
- 4
Serve. Give it a stir and taste for salt. Pour into a serving bowl, add a dill sprig on top and serve with carrot sticks and other crisp raw vegetables, or spoon over a crunchy salad.
Storage
Keep in a covered jar in the fridge for up to 2 days; shake or stir before using. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low sugars: 3.3 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 33 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- chopping board
- knife
- mixing bowl
- whisk
- jar or jug
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 101 kcal |
| Protein | 0.9 g |
| Carbohydrate | 1.4 g |
| of which sugars | 1.1 g |
| of which free sugars | 0.1 g |
| Fat | 10.2 g |
| of which saturates | 1.7 g |
| Fibre | 0.1 g |
| Salt | 0.51 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
