Ranch Dressing

From The America's Test Kitchen Family Cookbook

Courtesy of America's Test Kitchen

• Servings: Makes about 1 1/2 cups.

The note that introduces this recipe emphasizes, "Fresh herbs are essential for the flavor of this dressing; do not use dried herbs."

Ingredients

• 1/2 cup buttermilk
• 1/2 cup mayonnaise
• 6 tablespoons sour cream
• 1 tablespoon minced shallot or red onion
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh cilantro or dill
• 1 garlic clove, minced
• 1 teaspoon fresh lemon juice
• pinch sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Whisk all of the ingredients together in a bowl until smooth. The dressing, covered, can be refrigerated for up to 4 days; whisk to recombine before using.
2. Variation: Low Fat Ranch Dressing
3. To compensate for the nonfat and lowfat substitutions, we found it necessary to increase the amount of lemon juice and pepper. Do not use nonfat mayonnaise; its flavor is much too sweet.
4. Use non fat buttermilk, nonfat sour cream, and lowfat mayonnaise. Increase the amount of lemon juice to 2 tablespoons and the pepper to 1/2 teaspoon.