Ranch Dressing With Fresh Herbs
Although the original ranch dressing was made with ingredients like garlic powder and dried dill, fresh herbs and real garlic give this dressing a much brighter taste — and a pretty pale green color. This dressing is adapted from the restaurant Emily in Brooklyn, N.Y., one of the first pizzerias in New York City to serve ranch dressing. It's still a controversial combination in Brooklyn, but the chef Matt Hyland's dressing is uncontroversially delicious.
- Serves: 1 person
- ¼cup chilled buttermilk, more as needed
- 2garlic cloves, peeled
- 1teaspoon coarsely ground black pepper
- 3tablespoons chopped fresh chives
- 2tablespoons chopped fresh mint or parsley
- 1cup store-bought mayonnaise, preferably Hellmann’s
- Salt, to taste
Step 1In a food processor or blender, process the buttermilk, garlic, pepper, chives and mint together until the herbs are minced and the mixture turns pale green. Add the mayonnaise and process just until smooth. If desired, thin with additional buttermilk to get the consistency you want. Taste and add salt if needed.
Step 2Serve immediately or refrigerate, covered, up to 3 days.