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Homemade Buttermilk Ranch Dressing, by Rosie Tunes, NYTimes commenter
Recipe from NYTimes commenter re Mississippi Pot Roast Recipe cooking.nytimes.com/recipes/1017937-mississippi-roast?
Ingredients
  • 1 cup buttermilk
  • ½ cup mayonnaise
  • 1 teaspoon lemon juice
  • ⅛ teaspoon paprika
  • ¼ teaspoon mustard powder
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 Tbsp chopped fresh parsley
  • 1 teaspoon chopped fresh chives
  • ¼ teaspoon of dry dill (or a teaspoon chopped fresh)
Steps
  1. In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed.
  2. Add in the other ingredients, adjusting for taste.
  3. Makes about 1 ½ cups. Keeps for a week, covered in the fridge.
 

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