The origin of Ranch Dressing can be directly traced to the dressing that Steve and Gayle Henson created and served to customers at their dude ranch, Hidden Valley Ranch on San Marcos Pass in Santa Barbara. So what better condiment to make during the Eat Local Challenge?
Makes about 1 cup
1⁄2 cup mayonnaise
1⁄2 cup buttermilk
1 small shallot, finely chopped
1 clove garlic, smashed and finely chopped
1⁄2 teaspoon dry mustard
2 tablespoons chives, finely chopped
1 tablespoon dill, finely chopped
1 tablespoon Italian parsley, finely chopped
Pinch of paprika
Salt and pepper, to taste
Combine the mayonnaise and buttermilk in a medium bowl until smooth. Add the rest of the ingredients and whisk until well combined. Taste and adjust seasoning. Use as salad dressing or sauce. You can put into a glass jar and keep in the refrigerator for up to a week, if it lasts that long.
– Krista Harris
