There’s a time for culinary simplicity (weeknights, solo meals, feeding kids), and a time for more elaboration and care. Maybe you’re hosting a Sunday brunch, and while ingesting high doses of caffeine and clearing the kitchen of interlopers (i.e. family members), you have time to whisk piquant herbs into the cloud-like base of your own homemade ranch dressing. These minced spices swirl like festive confetti into the creamy liquid, elevating your meal to something instantly more special. Does this mean I’m more likely to go all out for guests than my own family? Certainly.

     This ranch dressing takes a bit longer to make than the typical weeknight vinaigrette, but gives back in flavor, freshness, and yes, a bit of wow factor. Make a big batch and maybe you’ll have enough to bust out on a Monday night with carrot sticks for your long-suffering family.

 

 

INGREDIENTS

3/4 cup sour cream

1/2 cup whole milk plus 1 tbsp freshly-squeezed lemon juice

or 1/2 cup buttermilk

1 tbsp fresh parsley, chopped or 2 tsp dried parsley

1 tbsp fresh dill, chopped or 2 tsp dried dill

1 tsp onion powder

1/2 tsp sea salt

1/2 tsp fresh ground black pepper

1/2 tsp garlic powder or 1 tsp minced fresh garlic

METHOD

1. Stir milk and lemon juice together in a small bowl. Set aside for about 5-10 minutes. (cheaters buttermilk). OR pour 1/2 cup buttermilk into small bowl.

2. Combine milk mixture OR buttermilk with sour cream; whisk until smooth.

3. Add herbs and spices and whisk until combined.

4. Transfer dressing into a jar with a tight-fitting lid and refrigerate. Good for one week.

Shake before each use!