What I thought of as homemade ranch has always been one of my favorite dressings. To me, opening up the seasoning pack and stirring in mayonnaise and milk was homemade. Sure, this definitely tasted better than bottled dressing, but I think my idea was a bit obscured.
When I started this way of eating, I was still buying the bottled dressings. Unfortunately, they contain sugar and oils that are not ideal on this way of eating. Most bottled ranch dressings contain 2 net carbs per 2 tablespoons. The problem was that I rarely only used 2 tablespoons on my salad. The carbs can quickly add up. This recipe has about 2 net carbs per quarter cup. I think this is a much more reasonable serving size for dressing.
I started researching to find a homemade dressing. I found some that were good. There was a problem though. I usually had to add extra herbs and spices to get a good flavor. So after a while I developed my own recipe.
I do use Duke's mayonnaise a lot. This is the only readily available mayonnaise that I have found that does not contain sugar. It does contain soy bean oil. If you would like to use another type of mayonnaise, there are avocado mayonnaise choices, or you can make your own.
If you would like to use this recipe as a dip, just leave out the buttermilk and almond milk. You could also use 16 ounces of sour cream and add the herbs and spices.
I hope you enjoy the recipe below as much as I have!
Ingredients:
1 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
2 tsp dry parsley flakes
2 tsp dry chopped chives
1 tsp dry dill weed
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt
Directions:
Mix mayonnaise and sour cream until combined. Add herbs and spices, stir until combined. Add 1/2 cup of buttermilk and stir until smooth. If you would like a thinner dressing, add almond milk and stir until smooth. Refrigerate for 2 hours, preferably overnight.
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