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Yes, yes,yes. I added garlic to this recipe and let it sit overnight. Exactly what i was hoping for. Thank you for the great recipe!
Yum! I made double batch last night with handfuls of fresh herbs and it was out of this world, esp. after it sat in fridge a few hours. Put it over wedge salad with Great Hill Blue cheese, hard boiled egg, avocado and garden tomatoes. Saving the rest to try on your Corn Pasta Salad for the Labor Day Lobsterfest at the Brynnmere!!! Will let you know how it goes! Thanks Elise for another winner!!!
Woo hoo APD!
I’m lactose intolerant, what can I substitute for buttermilk?
Great question Carol, I have no idea.
You could use unsweetened unflavored almond or cashew milk, and double the lemon juice.
Make your own buttermilk with lemon juice or vinegar and a lactose free milk, like lactaid.
Use plain soy milk with a few drops of vinegar. Jill
I am allergic to milk. I use plain almond milk and lemon juice.
Excellent! I used it as a dip for empandas …
This is great! I had just churned a bunch of butter from yesterday’s milking and googled buttermilk ranch. It’s delicious. I wish I had fresh parsley, but at least everything else was on hand. Thanks for sharing!
We really enjoyed this recipe. Thanks!
Thank you so much for this fantastic recipe! I’m always wanted to make my own ranch dressing and this recipe hit the spot! I added more mayonnaise to thicken the dressing and used fresh dill and garlic powder to add more flavor. It’s perfect to serve as a veggie dip too! =)
Taste great, but it is really thin. What should I do?
Well, if you want to thicken it you could add a little corn starch to it. ~Elise
Mom forgot, that you can use this stuff with fish too. I like it with fish when tarragon and dill is used with lots of fresh parsley and some capers. If too thick, thin it with lemon and lime. Grate some peel in there too.
I like this on nachos with fresh chopped chilis and cilantro, pour on top of melted cheese. You can use in place of mayo in tuna, and I like it on plain pasta
I love to have buttermilk on hand, as it is very versitile and nutritious. Use it in cakes, bisquits, eggs, mashed potatoes,sauces,custards, marinades, pies, smoothies. If you want to thin out your dressings, consider lime or lemon juice (and other fruit juices to go with the other foods), milk,flavored vinegars halved with water or straight. I like mine dressing with chipotle Tabasco, my daughter likes it with regular Tabasco. My guys like it anyway they can get it. I have also made it with plain yogurt. Hubby likes my homemade mayonaisse with it. I like to use mostly buttermilk, but halve the mayo with low fat yogurt or sour cream. I have also made it with straight buttermilk, but it is thinner, but tastes great. For use with sandwiches and burgers, thicken it with the mayo and yogurt. I figure about 1T per sandwich, so I make a “master” blend with the buttermilk, and stir some in with the mayo/yogurt mix for the sandwiches. It is also good with deviled eggs with cayenne sprinkled on top.
I’m not quite sure why this didn’t work out for me, but mine was very gelatinous in consistency. Almost like thinner mayonnaise, and not very tasty at all. I’m not quite sure how you achieved such a thin consistency, as buttermilk and mayo are pretty thick, but I’d love to know if you or anyone else has any suggestions. I’m willing to try again!
Found and made this recipe today after having a delicious salad with house made ranch at a local restaurant. I added just a tiny bit of hot sauce for a little zip. Fantastic! Thanks so much!
I made this last night and added 1/2 teaspoon garlic powder and 1 teaspoon onion powder. Yummy!! Better than the powdered mix.
ROQUEFORT CHEESE SALAD DRESSING
By: Huber Hanes
This Dressing is great for “dips” as well as being sensational on all salads. You can break this volumn down — but here it is for a big party to serve.
4 qts. of Regular Mayonaise
2 lbs. of Crumbled Roquefort Cheese ( Bleu Cheese will work also )
23 ozs. of Regular Tomatoe Juice
10 ozs. of Lea & Perrins Worchestershire Sauce
1 tbs. of garlic salt
1/2 Pint of Buttermilk
Mix up all togeather, chill over night. It will have a ‘pinkish color’ to it. Keeps fresh in the fridge for 3 weeks! Best flavor you ever had for a salad.
I have been wanting to make my own ranch dressing for ever, and I’m so glad I stumbled upon this recipe! I did 1/3 buttermilk, 1/3 mayo, and 1/3 sour cream, and may actually eliminate the mayo because we’re not really big fans. When I tried it, it felt like there was something missing, so I tossed in a splash of Worcestershire and voila! It’s perfect! I will definitely be adding this to my repertoire.
This is a great recipe – thanks! I didn’t have chives, so I subbed cornichon & onion.
This was my first time making homemade ranch dressing and I used this recipe and wow! I’m amazed. I loved it. Definitely will make it again. Thank you!
The first time I tried it out, I followed the recipe exactly. However, we found that we did not like the taste of the paprika. I make it with lowfat buttermilk and lowfat mayo – it is fantastic every time. Thank you for another great recipe!
I would like to try this recipe with lowfat (or skim) buttermilk and some substitute for the mayo. Any suggestions for a mayo sub? Yogurt? Sour cream?
One thing I’ve done in the past for yogurt based dressings is to use fat free yogurt and sub in a table spoon of olive oil. Fat free yogurt and sour cream both seem to take take oil very well. I wonder if one of them, “oiled-up” would work here as a mayo sub.
Try substituting plain nonfat Greek Yogurt in place of the mayo or reduced fat or Lite mayo to reduce some calories and fat in this yummy recipe.