DISH RESEARCH · Sauce
buttermilk ranch salad dressing
Michelle Lettrich’s buttermilk ranch salad dressing blends mayonnaise, sour cream and buttermilk with lemon juice, olive oil, parsley, chives and garlic.
About buttermilk ranch salad dressing
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Michelle Lettrich’s selected buttermilk ranch dressing uses mayonnaise, sour cream and buttermilk as its base. Her Brown Eyed Baker recipe is credited as American cuisine.
Lemon juice and buttermilk contribute the tang described by the author. Fresh parsley, fresh chives and garlic provide the selected herb and aromatic ingredients.
Mayonnaise, sour cream, buttermilk, lemon juice, extra-virgin olive oil, minced parsley, minced chives, garlic, salt and ground black pepper are added to a blender.
The mixture is briefly puréed to combine. Its consistency is checked, and more of the same buttermilk can be added a little at a time for a thinner dressing.
The author describes a creamy dressing and offers it for salads or as a dip for vegetables. The amount of buttermilk allows a thicker or thinner version of the same preparation.
Ingredients in buttermilk ranch salad dressing
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- American