Put this dressing on a salad alongside a last minute meal to easily check the “from scratch” box.Tad Seaborn/The Globe and Mail
The one thing we both grew up with was homemade salad dressing and I can honestly say, ain't nothin' like the real thing. Bottled just can't compare. This homemade ranch is fresh, tangy and garlicky. It makes a great veggie dip or greens topper (make a slaw!). I was lamenting with a friend recently about how our good intentions of homemade meals on weeknights often slip through the cracks. Suddenly grilled cheese, scrambled eggs or, by Friday night, pizza delivery, come through in a pinch. Put this dressing on a salad alongside a last minute meal to easily check the "from scratch" box (as well as the "delicious" one). Make this batch ahead and use all week.
Servings: Makes about 1 ½ cups
Ingredients
1/3 cup sour cream
1/3 cup buttermilk
1/2 cup mayo
1/2 cup grapeseed or vegetable oil
2 teaspoons minced garlic
2 tablespoons white wine vinegar or apple cider vinegar
1 tablespoon chopped tarragon
1/4 teaspoon salt
Method
Into a medium bowl (or large mason jar) add 1/3 cup sour cream, 1/3 cup buttermilk, 1/2 cup mayo, 1/2 cup grapeseed or vegetable oil, 2 teaspoons minced garlic, 2 tablespoons white wine vinegar (or apple cider vinegar), 1 tablespoon chopped tarragon and 1/4 teaspoon salt. Whisk till combined (or seal and shake the jar) then season to taste.
You can replace the tarragon with more traditional flavour of green onion, dill or chives. The garlic will infuse as the dressing sits so you might want to start with less.
Leftover buttermilk? Use it in pancakes on the weekend.
Sue Riedl