RANCH DRESSING (about 1-1/2 cups)

Ranch dressing originally was marketed as a seasoning packet that contained, among other things, dehydrated garlic, dehydrated onion, black pepper and dried parsley.  All the purchaser had to do was add mayonnaise and buttermilk.  The dried herbs can be replaced by fresh chives and parsley (see note below), but the dressing won’t have its characteristic flavor if you replace the dried onion and garlic with fresh.

1 cup mayonnaise

1 teaspoon onion salt

¼ teaspoon dried chives

¼ teaspoon dried parsley

¼ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon freshly ground white pepper

pinch ground dried oregano

1 cup buttermilk

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1. Put mayonnaise, onion salt, chives, parsley, garlic powder, salt, pepper, and oregano into a medium mixing bowl and stir to combine. Beat mayonnaise mixture with an electric mixer on low speed for about 5 seconds, then increase speed to medium and beat until smooth, about 20 seconds.  Scrape dressing down sides of bowl with a rubber spatula.  Increase speed to high and gradually add buttermilk, beating constantly until all the buttermilk is incorporated and the dressing is very smooth, about 2 minutes more.

2. Cover and refrigerate dressing for at least 12 hours. Stir dressing before serving.  Dressing will keep, refrigerated in a covered container, for up to 2 weeks.

 

from Saveur Magazine

NOTE:  If you use fresh parsley and chives, mince a teaspoon or so of each and stir them in after the 12 hour rest, just before you serve the salad.  Try this with 2 tightly packed cups watercress, thinly sliced cucumbers and cherry tomatoes.