Kip's Cookery

Homemade Ranch Dressing

I know, I know. It's cheap in the store. But sometimes that last 4$ in your pocket has to go into the petrol tank, not the refrigerator. So you're broke with nothing to dip your carrot sticks in. If you have a jar of mayo, milk, and some herbs you are good to go.

The herb blend can be whatever you fancy, experiment and see what you like. I would avoid the Italian herbs, you are not going for that flavor. Remember that dried herbs are usually more flavorful than their fresh counterparts, so when substituting fresh for dried, up the amount. Double is usually a good guideline (or half if you are substituting dried for fresh), but be cautious if you are not used to working with them.

- I cup mayonnaise.

- 1/2 cup milk. If you have buttermilk, great. Or if you have sour cream, you can add some of that, maybe a 1/4 cup, with the milk, but just milk will work fine. It will be thin at first. Do not worry. It will thicken some in the 'fridge.

- 1/4 teaspoon of dried garlic powder or one small to medium clove of garlic, minced fine.

- 1/4 teaspoon of onion powder, or mince fine about 1 and 1/2 tablespoons worth of onion and saute

- 1 teaspoon of dried chives

- 1 teaspoon of dried parsley

- 1/2 teaspoon of dried dill weed

- Salt (not a lot, the mayo has plenty)

- Black pepper.

There is your basic recipe. Now have some fun:

- 1/2 to 3/4 teaspoon of minced cilantro, or 1/4 teaspoon dried (Just a wee bit to give it a light, fresh flavor, but not overpower the dressing)

- 1 teaspoon plus of celery leaves, minced fine. (Celery leaves have a lot of flavor and are worth saving for egg, potato, and macaroni salads.)

- 1 to 2 dashes of dried thyme

- 2 or 3 dashes of paprika (I like Spanish, gives it some smoky zip)

Mix together and store in the 'fridge overnight to thicken and let the flavors mingle.

Yum! I honestly like this better than any bottled dressing from the store.