Difference between revisions of "Make Ranch Dressing"
(importing article from wikihow) |
m (Update ref tag) |
||
| Line 20: | Line 20: | ||
#*1/8 Teaspoon each of pepper, dill weed, and thyme | #*1/8 Teaspoon each of pepper, dill weed, and thyme | ||
#Whisk the entire mixture well. Whip up the mixture to your desired consistency, making sure that the spices are well distributed throughout the dressing. | #Whisk the entire mixture well. Whip up the mixture to your desired consistency, making sure that the spices are well distributed throughout the dressing. | ||
| − | #*You can also mix the whole dressing in a seal-able jar, then shake to evenly mix up the dressing.<ref>http://www.huffingtonpost.com/2013/08/19/ranch-dressing-recipe_n_3769342.html</ref> | + | #*You can also mix the whole dressing in a seal-able jar, then shake to evenly mix up the dressing.<ref name="rf1">http://www.huffingtonpost.com/2013/08/19/ranch-dressing-recipe_n_3769342.html</ref> |
#Refrigerate for 2-3 hours before serving for the best flavor. You can serve the ranch immediately if you want, but it will always be better if you give the flavors time to mix and blend. | #Refrigerate for 2-3 hours before serving for the best flavor. You can serve the ranch immediately if you want, but it will always be better if you give the flavors time to mix and blend. | ||
| − | #*This dressing will last about a week in the fridge. It should be kept cold whenever it is not being eaten.<ref | + | #*This dressing will last about a week in the fridge. It should be kept cold whenever it is not being eaten.<ref name="rf1" /> |
===Playing with Ranch Variations=== | ===Playing with Ranch Variations=== | ||
| Line 29: | Line 29: | ||
#*Add 1 cup flavorful oil, usually avocado oil (olive will work also, but may have a stronger taste) | #*Add 1 cup flavorful oil, usually avocado oil (olive will work also, but may have a stronger taste) | ||
#*Work your immersion blender into the mixture until you have a whipped, creamy texture. | #*Work your immersion blender into the mixture until you have a whipped, creamy texture. | ||
| − | #*Continue making ranch like normal.<ref>http://www.foodrenegade.com/homemade-ranch-dressing-recipe/</ref> | + | #*Continue making ranch like normal.<ref name="rf2">http://www.foodrenegade.com/homemade-ranch-dressing-recipe/</ref> |
#Use a mixture of sour cream and mayonnaise instead of straight mayo. There are a lot of different ways to create that creamy base, and you should play around with the options you like best. Chefs all have their favorite ratios, and you should try out: | #Use a mixture of sour cream and mayonnaise instead of straight mayo. There are a lot of different ways to create that creamy base, and you should play around with the options you like best. Chefs all have their favorite ratios, and you should try out: | ||
| − | #*6 tablespoons sour cream, 4-5 tablespoons mayo, 1 cup buttermilk<ref | + | #*6 tablespoons sour cream, 4-5 tablespoons mayo, 1 cup buttermilk<ref name="rf1" /> |
| − | #*1/2 cup sour cream, 1 cup mayo, 1/2 - 1 cup buttermilk<ref>http://thepioneerwoman.com/cooking/homemade-ranch-dressing/</ref> | + | #*1/2 cup sour cream, 1 cup mayo, 1/2 - 1 cup buttermilk<ref name="rf3">http://thepioneerwoman.com/cooking/homemade-ranch-dressing/</ref> |
#*1 cup whole milk, 1-1/2 cup sour cream, 1 tablespoon freshly squeezed lemon juice | #*1 cup whole milk, 1-1/2 cup sour cream, 1 tablespoon freshly squeezed lemon juice | ||
#Expand across your spice rack to develop new ranch flavors. While the basics of garlic, salt, pepper, and herbs will do, many chefs want a bit more variety when cooking. Some other spices to consider include: | #Expand across your spice rack to develop new ranch flavors. While the basics of garlic, salt, pepper, and herbs will do, many chefs want a bit more variety when cooking. Some other spices to consider include: | ||
| Line 41: | Line 41: | ||
#*MSG, also sold as "powdered Umami" | #*MSG, also sold as "powdered Umami" | ||
#*Finely grated Parmesan cheese | #*Finely grated Parmesan cheese | ||
| − | #Top the final dressing with freshly chopped parsley and chives. You can add them with the dry ingredients for a stronger flavor, or just top the dressing with these aromatic herbs. Finally chopped fresh greens will give a refreshing burst of flavor to the dressing.<ref>http://www.foodnetwork.com/recipes/ree-drummond/homemade-ranch-dressing-recipe.html</ref><span id="mayo"></span> | + | #Top the final dressing with freshly chopped parsley and chives. You can add them with the dry ingredients for a stronger flavor, or just top the dressing with these aromatic herbs. Finally chopped fresh greens will give a refreshing burst of flavor to the dressing.<ref name="rf4">http://www.foodnetwork.com/recipes/ree-drummond/homemade-ranch-dressing-recipe.html</ref><span id="mayo"></span> |
#Vary the amount of buttermilk, or other liquids, to thin the dressing out. If you like a lighter, thinner ranch dressing, add a little more liquid in. This can be buttermilk, plain milk, or even a touch of water. For the adventurous chef, you could even try out a few more flavorful additions: | #Vary the amount of buttermilk, or other liquids, to thin the dressing out. If you like a lighter, thinner ranch dressing, add a little more liquid in. This can be buttermilk, plain milk, or even a touch of water. For the adventurous chef, you could even try out a few more flavorful additions: | ||
#*White Vinegar, giving a bitter, tangy edge to the dressing | #*White Vinegar, giving a bitter, tangy edge to the dressing | ||
#*Worcestershire Sauce, with a bit of bite | #*Worcestershire Sauce, with a bit of bite | ||
| − | #*Tabasco Sauce, to add some heat to the mix.<ref | + | #*Tabasco Sauce, to add some heat to the mix.<ref name="rf3" /> |
===Crafting Delicious Dairy-Free Ranch=== | ===Crafting Delicious Dairy-Free Ranch=== | ||
| Line 53: | Line 53: | ||
#*1/4 tsp each mustard powder and ground garlic | #*1/4 tsp each mustard powder and ground garlic | ||
#*2 tsp dried parsley | #*2 tsp dried parsley | ||
| − | #*Salt and pepper, to taste (1/4-1/2 teaspoon each)<ref | + | #*Salt and pepper, to taste (1/4-1/2 teaspoon each)<ref name="rf2" /> |
#Add 2-4 teaspoons of freshly squeezed lemon. This will account for the light, tangy sourness of the buttermilk. Start with just 2 teaspoons, then add more to taste as you keep mixing. | #Add 2-4 teaspoons of freshly squeezed lemon. This will account for the light, tangy sourness of the buttermilk. Start with just 2 teaspoons, then add more to taste as you keep mixing. | ||
| − | #Thin to your desired consistency with coconut milk. You can't use milk or buttermilk, and water will dilute the taste too much. Coconut milk has a light sweetness to it that will mix will with the sour lemon and any spices you added, creating a delicious and well-balanced dressing.<ref | + | #Thin to your desired consistency with coconut milk. You can't use milk or buttermilk, and water will dilute the taste too much. Coconut milk has a light sweetness to it that will mix will with the sour lemon and any spices you added, creating a delicious and well-balanced dressing.<ref name="rf2" /> |
#*For a thicker dressing, use coconut cream instead of coconut milk. | #*For a thicker dressing, use coconut cream instead of coconut milk. | ||
| − | #Mix and chill for 2-3 hours to blend the flavors. Again, you don't have to chill it before eating, but it will be much better if you do. Remember, as well, that there is a raw egg in this dressing. While it will not be dangerous to eat, the dressing will go bad within a week and should be kept refrigerated whenever you're not eating it.<ref | + | #Mix and chill for 2-3 hours to blend the flavors. Again, you don't have to chill it before eating, but it will be much better if you do. Remember, as well, that there is a raw egg in this dressing. While it will not be dangerous to eat, the dressing will go bad within a week and should be kept refrigerated whenever you're not eating it.<ref name="rf3" /> |
== Tips == | == Tips == | ||
