I wouldn't even know where to start trying to explain Julia Child, other than I grew up watching her cooking show on TV, and she's somewhat of an American icon.
I've been debating about posting this recipe for two days now. It's late, I'm on an adrenaline high from having a bat in the house (he's out now), and I finally decided "yep, I'm going to do it".
Buttermilk Ranch Dressing
(for those of you not familiar with this, it's basically a salad dressing, or can be used as a dip).
My version of this is a combination/modification of the ones at Pioneer Woman's and Homesick Texan's blogs.
1 cup mayonnaise (MUST be mayo, not miracle whip!)
1 cup sour cream
3/4 to 1 cup buttermilk
Approximately 1/4 cup dried parsley flakes (PW and Homesick use fresh cilantro or parsley - I found I like the dried flakes better, and they're much easier).
Approximately 1/2 Tablespoon minced garlic. (I tried both fresh and the minced stuff in olive oil from the grocery - they both work, but one clove of fresh is PLENTY!).
Lemon zest (fresh or dried)
Tony Chachere's cajun seasoning
Cracked black pepper
Whisk buttermilk, mayo, and sour cream together. Add parsley flakes and garlic, whisk, taste for seasoning. Add other ingredients to taste - I like mine with a bit of a kick, so I add more of the Tony's seasoning. Refrigerate promptly, let sit overnight to blend flavors, (if you can wait that long, I usually can't!)
Use less or more buttermilk to get the consistency you want.
To me, this tastes much better than the bottled variety, and I've been keeping the ingredients on hand. A batch usually lasts me about three days, but I eat ranch dressing on pretty much everything except ice cream.
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