Vetted Ranch Dressing

For years, my husband has wanted me to make him ranch because nothing sold in the stores was good enough. He wanted one that is flavorful, savory and with just the right amount of tang. I tried one dissapointing recipe after another, and they all can be described as dill-flavored, watery buttermilk. Developing a recipe fine-tuned enough to meet his expectations took time. I have made many batches of ranch in my kitchen, trying different ratios of seasonings to determine how each changes the taste."I don't think it needs anything," was my husband's response to what felt like the 100th time making ranch dressing. It was a relieving statement, because I knew I had finally arrived at the perfect recipe for this coveted staple in our house. This recipe yields about 2 cups of dressing. It is best to give the ranch time to sit before serving to allow all the flavors to mingle. I have stored my homemade ranch and used it up to two weeks after making.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In separate bowl, combine ½ cup milk and lemon juice. Let sit until noticeably thick. (5-10 minutes)

Step 2

Meanwhile, add all other ingredients to a bowl and whisk until well mixed.

Step 3

Add thickened sour milk and combine well.

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