Texas recipes
Homemade ranch dressing
5 (1)
10 min
Mexican
Ingredients
- 1 cup mayonnaise 240 ml mayonnaise
- 1/2 cup sour cream 120 ml sour cream
- 1/4–1/2 cup milk (use as much as needed to achieve the desired consistency) 60–120 ml milk (use as much as needed to achieve the desired consistency)
- 1–2 clove garlic (mashed) 1–2 clove garlic (mashed)
- 1/4 cup finely chopped flat leaf parsley 60 ml finely chopped flat leaf parsley
- 1–2 tbsp finely chopped chives 15–30 ml finely chopped chives
- 1–2 tsp finely chopped fresh dill 4.9–9.9 ml finely chopped fresh dill
- 1 tsp fresh oregano (leaves only; optional) 4.9 ml fresh oregano (leaves only; optional)
- A dash of cayenne pepper (optional) A dash of cayenne pepper (optional)
- A few drops of Worcestershire sauce or Tabasco (optional) A few drops of Worcestershire sauce or Tabasco (optional)
- Kosher Salt Kosher Salt
Method
In a bowl add the mayonnaise, sour cream, garlic, parsley, chives, dill and oregano (if using). Stir well to combine. Optionally add the cayenne pepper and Worcestershire or Tabasco sauce and stir.
Start adding the milk, a little at a time, stirring and checking the consistency of the dressing. Stop when you have achieved the desired consistency.
Taste and adjust with salt, if needed. Stir again, cover with plastic wrap and refrigerate for several hours. Keeps refrigerated for 1 to 2 weeks.
Start adding the milk, a little at a time, stirring and checking the consistency of the dressing. Stop when you have achieved the desired consistency.
Taste and adjust with salt, if needed. Stir again, cover with plastic wrap and refrigerate for several hours. Keeps refrigerated for 1 to 2 weeks.
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