Better 'n store bought any day

 

We are kind of a dippy bunch around here...yep, each one of us.  We love to dip, dunk, and dive our food into lovely tastes and textures.  One of the favorites around here is mama's homemade ranch dressing.  It is just like storebought...and is fresher, more nutritious and really just as delicious.  Even the so-called "healthy" versions of dressings have scary labels.  Thank goodness it is so easy for me to whip up dressings for my "dippy" family...of course, I say that in the nicest way!

  Ranch Dressing

In a bowl, whisk together:
1/2 cup mayonnaise
1/2 cup buttermilk
1 tsp. dried parsley (or 2 tsp. fresh parsley, finely minced)
1/2 tsp. onion powder
1/2 tsp. granulated garlic

optional: 1 teaspoon fresh dill weed, minced (I use dried and it tastes great!)

This will keep in the fridge for around 2 weeks....we make about what we think we'll use in that time. 

***Below is a recipe to make the mayo yourself if you'd like; we also buy our buttermilk from the same farm we buy raw milk.  You can also make your own version of buttermlk.  All you need to do is take about 1/2 cup of raw milk in a jar and cover.  Let it stand at room temperature and thicken or clabbor...you have buttermilk!  At this point after it has thickened, store it in the fridge. 

Listed below is a recipe for homemade mayonnaise--this comes from a lovely lady named Diane Hopkins, over at LovetoLearn.net... a wonderful website for mommas and homeschoolers.  One of my favorites.

Homemade Mayonnaise

1 egg
2 tablespoons lemon or orange juice (or vinegar)
3/4 teaspoon salt

1 cup extra virgin olive oil Works best if ingredients are at room temperature. Put the egg, 1 tablespoon of the juice and salt in the blender. Cover and blend on low speed. While blender is running, slowly pour in 1/2 cup of oil. Blend on high speed. Add remaining 1 tablespoon of juice and slowly pour in remaining oil while blender is running on high speed. The mayonnaise will amazingly and very suddenly thicken up. Makes 1 cup. Store in the refrigerator.

Here is a yummy dairy-free version of ranch dressing:

• 1.5 cups cahews
• 4 t. lemon juice or 2.5 t Apple Cider Vinegar
• 1 t. Sea Salt
• 1 t. Onion Powder
• 1 t. Garlic Powder
• 1 t. Dried Dill Weed
• 1 t. Italian seasoning
• 1 minced basil leaf (can use dried)
•     Blend cashews, lemon juice, sea salt, onion & garlic powder with 1 cup filtered water until smooth and creamy.  Pour into bowl, and stir in dill, italian seasonings, and basil by hand.

               Store:  In glass jars in fridge for up to 2 weeks.

{This post is a part of Pennywise Platter , as well as Monday Mania; Simply Sugar and Gluten-Free ...and Tempt My Tummy Tuesdays.... come join up!}
 

Comments

[Teresa]

I've got to try that dairy free version - I love ranch dressing...

[Mmgibson11]

Great timing! I was just thinking I needed to find a good ranch recipe. Thanks so much!

[Fruitful Harvest]

I will have to try this mayo recipe!
I'm all out of mayo and have been striving to use what I have on hand.
Plus as the momma of 6 kiddos I am on a tight budget.

I hoped over to your blog from Passionite Homemaking I read in your comment you are almost ready to have baby #5! Congrats!

I have 6 kiddos 16-2yrs old (I pray for a few more but I'm still nurseing the 2yr old!)

Peace and Love,
Georgiann

[Joy]

Georgiann,

It is definitely easier on the budget when we make things from scratch! Plus, it's fun to get a little creative, and it's nice to not be so dependent on the store for every little thing =) My kiddos are so close in age to yours, ranging from 2-14 years! I am still nursing as well....longest I have gone by far, and am so glad I have done so. Stop by again soon....I loved reading your comment!
Warmly, Joy