Ranch Dressing
By America's Test KitchenPublished on April 10, 2014
Yield
Serves 8 (Makes 1 cup)
Ingredients
⅔ cup sour cream ¼ cup buttermilk 2 tablespoons minced fresh cilantro leaves (or dill, tarragon, or parsley)1 tablespoon minced shallot 2 teaspoons white wine vinegar ½ teaspoon granulated garlic ¼ teaspoon salt ¼ teaspoon pepper
Instructions
- Whisk sour cream, buttermilk, cilantro, shallot, vinegar, garlic, salt, and pepper together until smooth. Season with sugar to taste.
Yield
Serves 8 (Makes 1 cup)Ingredients
⅔ cup sour cream
¼ cup buttermilk
2 tablespoons minced fresh cilantro leaves (or dill, tarragon, or parsley)
1 tablespoon minced shallot
2 teaspoons white wine vinegar
½ teaspoon granulated garlic
¼ teaspoon salt
¼ teaspoon pepper
Ingredients
⅔ cup sour cream
¼ cup buttermilk
2 tablespoons minced fresh cilantro leaves (or dill, tarragon, or parsley)
1 tablespoon minced shallot
2 teaspoons white wine vinegar
½ teaspoon granulated garlic
¼ teaspoon salt
¼ teaspoon pepper
Ingredients
⅔ cup sour cream
¼ cup buttermilk
2 tablespoons minced fresh cilantro leaves (or dill, tarragon, or parsley)
1 tablespoon minced shallot
2 teaspoons white wine vinegar
½ teaspoon granulated garlic
¼ teaspoon salt
¼ teaspoon pepper
Instructions
- Whisk sour cream, buttermilk, cilantro, shallot, vinegar, garlic, salt, and pepper together until smooth. Season with sugar to taste.
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