When it comes to a Ranch Dressing, stop settling for store-bought with unpronounceable ingredients and questionable flavors.
This Buttermilk Peppercorn Ranch Salad Dressing is a creamy, tangy, and a incredibly versatile dressing.
It’s perfect for spreading on hamburger buns, grilled cheese sandwiches, wraps, a dipping sauce for raw vegetables and so much more.
This dressing is a step up from the traditional Ranch Dressing as the addition of cracked peppercorns gives it a spicier, tangier flavor.
It’s a sure to be tasty crowd pleasing condiment that will fit right in with the ketchup, mustard and mayonnaise.
Buttermilk Peppercorn Ranch Salad Dressing
⅔ cup buttermilk
½ cup sour cream
½ cup mayonnaise
1 tablespoon ground peppercorns
½ teaspoon dried chives
½ teaspoon dried dill
½ teaspoon dried parsley
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon salt
Whisk together buttermilk, sour cream, mayonnaise, peppercorns, chives, dill, parsley, garlic powder, onion powder, and salt in a large bowl. Cover and refrigerate for 3 hours allowing for flavors to meld.
This is important as spices and seasonings can “bloom” in a dish after sitting for long hours or overnight. The herbs soaking up liquid and develop a more pronounced flavor.
This is especially true when using dried herbs. When herbs are dried, there flavors are more concentrated. And when given extra time those flavors flow from the dried herb as they soak up moisture, into the sauce, soup, salad dressing etc.
Spaghetti sauce, enchilada sauce, curry sauces and even chili and tomato salsas taste better when they set awhile before consuming them.
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