Wait by the light of the moon. While it’s pretty hard to beat that dadgum green and white store bought packet, I actually really love the flavor of the from-scratch stuff. Kosher salt is NOT kosher. If you want to use it as a dip, leave it a bit thicker and reduce the milk. Kosher salt is used in the preparation of kosher meats, and it’s characterized by flat flakes that easily adhere to the surface of foods. Or more parsley, or more dill…or you could go out on a limb and add any or all of the following: white vinegar, black pepper, cayenne pepper, a dash of worcestershire, paprika, fresh oregano, or Tabasco. And you can always start light and add more if you think it needs it. So if you like a highly pourable dressing, regular milk would be best. For now, to keep it simple, I want to share my I’m-All-Out-of-Hidden-Valley- Ranch-Packets-Dadgummit-So-What-the-Heck-Do-I-Do? And honestly, I’m almost leaning toward using just one clove these days. The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Fresh parsley IS strong beyond a certain point, though. Necessity is the mother of invention. Try it and see if you do, too! Making Applesauce Is Easier Than You Think, Try This Wedge Salad With Homemade Ranch Dressing. In this case, though, it will act as an abrasive. And note: Because its leave are flat and a little more texturally palatable than its curly counterpart, Flat Leaf Parsley is obviously the preferred way to go. Then, sprinkle about 1/8 to 1/4 teaspoon (or a healthy pinch) kosher salt on top. Regular salt would also work fine in a pinch. There is no right or wrong combination; you just have to play and figure out what makes your skirt fly up. In addition, I’ll be talking about growing your own herbs, whether in an outdoor or indoor garden, and show you how much it can expand your cooking repertoire, what a huge difference it can make in the flavor of your cooking, and again, how much money that can save you in the long run. The coarse salt helps the process along. Come to my window. This ingredient shopping module is created and maintained by a third party, and imported onto this page. The sour cream brings a thickness and a body to the dressing…but it’s light and mild in flavor. Chill for a couple of hours before serving, thin with milk or buttermilk if desired. Before I proceed, let me point out the base ingredients for the creamy part of the dressing: Mayonnaise, Sour Cream, and Buttermilk (though regular milk will work, too.) Buttermilk (as Needed To Desired Consistency), Worcestershire Sauce, To Taste (optional), Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Keep in mind that this is two cloves, and I later regretted using that much. I’ll show you the quantities I use, but I want to emphasize that YOU can find the precise mixture that works for you. Homemade Ranch Dressing. I’ve sure never done that, but that doesn’t mean YOU can’t! But here’s how I approach it: the mayonnaise gives the dressing the solid, creamy, tangy base. To reinvent the wheel. The Cast of Characters: Mayonnaise (for the love of Pete, NOT Miracle Whip), Sour Cream, Buttermilk or Regular Milk, Garlic, Italian (Flat Leaf) Parsley, Chives, and Salt. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic. All rights reserved . Now chop up some fresh chives. And don’t just stick in the tip of your pinkie and taste a little dab—taste it on some lettuce, for the love of Pete! Buttermilk will be thicker and tangier; milk will almost be a non-flavor…but will thin it quite a bit more. In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. And the buttermilk, or the regular milk, acts as a thinning agent, bringing your ranch dressing to the proper consistency. Take a small mixing bowl and add the spices. But in the country, with a hungry cowboy and four kids to feed, I learned very quickly that there’s no “running to the store real quick” if I run out of an important staple. They’re easy to grow, too! It’s…it’s the exposure, man. Now! Gracious, do I ever crack myself up. Chill for a couple of hours before serving, thin with milk or buttermilk if … (Don’t overdo the garlic or you’ll be up all night, emailing me about your heartburn.). 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