Since I was running around this week doing 1,000,001 other things, I was looking for something simple this week. I saw a recipe that intrigued me on Joy the Baker, one of the cooking blogs that I follow religiously, and decided to take a shot at making homemade rance dressing. It made a BUTTLOAD (by official measurement), and I'm still enjoying it.
INGREDIENTS
1 cup of real mayonnaise (we used the lowfat stuff)
1/2 cup of sour cream (again...lite)
buttermilk (to desired consistency)
1 clove of garlic
1/4 cup Italian flate leaf parsely, chopped
2 tablespoons fresh chives, chopped
salt to taste
healthy pinch of freshly ground black pepper
dash of Tabasco
DIRECTIONS
Mince the garlic with a knife and then sprinkle with about 1/4 teaspoon of salt on to the garlic. With a fork, mash the garlic and salt into a thick paste.
In a bowl combine all of the ingredients except for the buttermilk. Stir. Add buttermilk utnil you've reached the desired consistency. Tase and season as necessary. Chill for a couple hours before serving. Thin with milk when it comes out of the fridge if you wish.
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