I am forever thinking of ways to finish up my buttermilk. Again, I had some leftover buttermilk and I remembered a recipe for Ranch Dressing. If I am not mistaken, the Southwestern Egg Rolls at Chilis is served with Ranch Dressing. I love that dip! You will see me poking my egg roll into that little vial of dip, trying to get at every drop.
Last weekend I was at Cold Storage and I found this :
Ah! But no, I was not going to spend RM16.95 for a bottle, much as I love Ranch Dressing. I was determined to make my own.
I had already used the buttermilk for a chocolate cake, to marinate some chicken breast meat and there was still a bit left. What I had was exactly 3/4 cup which was the amount for the recipe.
Now I know that Ranch Dressing contains buttermilk, mayonnaise, lemon juice, onion, chives, dill and Italian parsley. No wonder it is so tasty! Well, I had a double dose of buttermilk - the dressing and also Buttermilk Chicken Nuggets hee...hee...
That was so good!! The tangy Ranch Dressing went so well with the moist, tender, crispy and spicy chicken nuggets. You could eat tons of nuggets with this dip.
Well, after all this, I won't be complaining about leftover buttermilk again. There's lots of things to be made and eaten with Ranch Dressing. So, if you love Ranch Dressing, here's the recipe and you can make your own and eat to your heart's delight!
Recipe source : Adapted from Main Dish Salads (page 26)
- 3/4 cup buttermilk
- 3/4cup mayonnaise
- 1 tsp distilled white vinegar
- 1 small onion grated
- 1 teaspoon finely chopped fresh chives
- 2 tsp finely chopped Italian parsley
- 1/2 tsp sea salt
1. In a bowl, whisk buttermilk, mayonnaise and vinegar until well blended.
2. Add grated onion, chives and Italian parsley. Stir to mix.
3. Season with salt to taste.
4. Refrigerate until ready to serve.