Sarah: Created page with "Category:Course:Condiment Category:Cuisine:American Category:Base:Spices Category:Prep:Mixing Category:Dietary:Vegan Category:Dietary:Gluten_free If yo..."

2023-08-11T00:45:55Z

Created page with "Category:Course:Condiment Category:Cuisine:American Category:Base:Spices Category:Prep:Mixing Category:Dietary:Vegan Category:Dietary:Gluten_free If yo..."

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[[Category:Course:Condiment]]
[[Category:Cuisine:American]]
[[Category:Base:Spices]]
[[Category:Prep:Mixing]]
[[Category:Dietary:Vegan]]
[[Category:Dietary:Gluten_free]]
If you've made my [[Ranch seasoning]], here's how to make finished batches of ranch dressing when needed.

==Ingredients==
* 1 cup reduced-fat buttermilk, or 1 cup of any plant milk + 1 tbsp vinegar
* 1 cup light mayonnaise, or 1 cup vegan mayonnaise (Best Foods/Hellmann's performs best here)
* 1 1/2 tbsp [[Ranch seasoning]] (see linked recipe)
* 1/2 tsp salt
* 1/2 tsp MSG (sub 1/4 tsp more salt if you're a coward)

==Directions==
Slowly add buttermilk to mayonnaise, stirring with a whisk to avoid lumps. Add spice blend, salt, and MSG, and mix. Adjust salt to taste. Refrigerate dressing overnight for best flavor. Keep in the refrigerator for 10 days. Makes 2 cups.

==Hints==
A mixture of 97% MSG, 1.5% disodium inosinate and 1.5% disodium guanylate can be used instead of MSG to add even more of a fake umami punch, and to make this taste closer to bottled dressing. Premixed "I+G" can be bought online or at specialty stores and mixed with MSG in a 97:3 ratio for general use.

Ranch dressing - Revision history

Sarah: Created page with "Category:Course:Condiment Category:Cuisine:American Category:Base:Spices Category:Prep:Mixing Category:Dietary:Vegan Category:Dietary:Gluten_free If yo..."