There is a reason why most grocery stores do not stock gallon jugs of buttermilk and in multiple brands. Usually there is only a pint or quart size offering and just one brand. It is an acquired taste, clearly. It is also used sparingly in most recipes.
Of course, in the pockets of the country where soaking chicken overnight in buttermilk is pretty much a weekly Sunday ritual, buttermilk may very well be stocked in twin-packs in Sam’s Club or Costco. For the rest of us, we make do with a quick jaunt to the store when a recipe calls for it and its addition is critical.
But what do you do when you can’t make that quick jaunt or, even if you could, you don’t want to spend the time, money, and effort to run to the store for one ingredient?
You make your own “mock” buttermilk, that’s what you do.
This recipe uses everyday whole milk with the addition of white vinegar to create a buttermilk substitute that marries deliciously with ranch dressing ingredients.
I dare you not to lick the bowl.
HOMEMADE BUTTERMILK RANCH DRESSING
Makes approximately 1 cup of salad dressing
- ¼ cup plain whole milk
- ½ teaspoon De Nigris organic white wine vinegar
- ½ cup mayonnaise
- ¼ cup sour cream
- 1/4 teaspoon sea salt
- 1/8th teaspoon black pepper
- pinch red pepper flakes
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 teaspoon fresh dill, minced
- 1 teaspoon fresh flat parsley, minced
- 1 teaspoon fresh chives, minced
1.Mix milk and vinegar in small bowl and let sit for ten minutes until milk has a slightly curdled appearance.
2. Add remaining ingredients to a separate bowl and whisk until fully incorporated. Add milk/vinegar mixture and whisk.
3. Serve on salad, vegetables, or whatever your heart desires.
4. Store covered in the fridge for up to 3-4 days.