Ranch Dressing

YIELD 1/3 CUP

INGREDIENTS

DIRECTIONS

  • 1 ½ Tbsp buttermilk

*OR* buttermilk substitute:

-1 1/2 Tbsp milk

-1 tsp vinegar or lemon juice

  • 1 ½ Tbsp sour cream

  • 1 ½ Tbsp mayonnaise

  • 2 tsp lemon juice

  • ¼ tsp fine salt

  • ½ tsp Dijon mustard

  • ¼ tsp onion powder

  • 1 tsp fresh dill, minced

  • 1 Tbsp fresh parsley, minced

  • 1 Tbsp celery, minced

  1. *If you don't have any buttermilk, make buttermilk substitute- add 1 teaspoon of vinegar or lemon juice to 1 1/2 Tablespoons of milk and allow it to thicken (5 minutes or more).

  2. Whisk the remaining ingredients together until smooth and blended.

YIELD 1 CUP

INGREDIENTS

DIRECTIONS

  • 1/3 cup buttermilk

*OR* buttermilk substitute:

-1/3 cup milk

-1 Tbsp vinegar or lemon juice

  • 1/3 cup sour cream

  • 1/3 cup mayonnaise

  • 2 Tbsp lemon juice

  • 1 tsp fine salt

  • 1 tsp Dijon mustard

  • 1 tsp onion powder

  • 1 Tbsp fresh dill, minced

  • 3 Tbsp fresh parsley, minced

  • 3 Tbsp celery, minced

  1. *If you don't have any buttermilk, make buttermilk substitute- add 1 Tbsp of vinegar or lemon juice to 1/3 cup of milk and allow it to thicken (5 minutes or more).

  2. Whisk the remaining ingredients together until smooth and blended.

All recipes courtesy of Youth Chef Academy  by FoodRight, Inc.

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