Ranch dressing has always been a favorite for my family. Not only is this creamy delight fabulous on salads, but as a dipping sauce for…well, practically everything. So, naturally, in my quest to make everything possible from scratch, I decided to give ranch dressing a go. I picked a recipe then did what most of us do – immediatly amended it to suit my taste. I even got a rare compliment from my picky eater!

NOTE 1: If you want it thicker, decrease the buttermilk.

NOTE 2: If you don’t have buttermilk, you can make it by combining 10g (or 2 tsp) apple cider vinegar with enough milk to make a total of 150g (1/3 cup).

NOTE 3: As self-proclaimed Queen Of Freeze I would be remiss in my duties if I failed to point out this dressing freezes well.

RANCH DRESSING – makes about 1.5 cups

• 150g (1/3 cup) buttermilk
• 107g (1/2 cup) mayonnaise
• 73g (6 T) sour cream
• 2 T shallot or red onion, chopped finely
• 1 T cilantro, fresh, chopped finely
• 1 T dried dill
• 1 garlic cloves, pressed or diced finely
• 1 tsp lemon juice
• 1/8 tsp sugar
• 1/2 tsp table salt
• 1/4 tsp black ground pepper

Combine all ingredients in a medium sized bowl and blend with spoon or whisk.

Pour into a container with a top and chill. You are now done. Yes, it’s that easy!