When we were first dating, Jedd and I could talk for hours about things we loved and disliked.
We both love the Beatles and Rolling Stones.
We both dislike mayonnaise.
Those two topics could keep us chatting for hours after work, over a pint of beer.
(More music than mayonnaise though. You can only riff on mayo for so long.)
And while it’s obvious why we both still love the Fab Four, it’s less clear to me is why the thought of eggs and oil make us collectively so squeamish.
At some point, I’m going to make some from scratch just so we can get over it.
Until then, this delicious ranch dressing is going to be made with a sour cream base.
This is one of those recipes that begs to be customized. Throw some paprika in, or dried oregano. Mix it with some cooked bacon or parmesan.
Try it with Buffalo wings or just on a salad. You’re going to love it.
Homemade (No-Mayo) Ranch Dressing
Yields: 1 cup.
¼ cup heavy cream or half and half
1 tablespoon lemon juice
¾ cup low-fat sour cream
2 tablespoons flat leaf parsley
1 teaspoons dried dill
½ teaspoon celery salt
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
½ teaspoon onion powder
¼ teaspoon garlic powder
Place all of the ingredients in a food processor fitted with a metal blade.
Process to desired consistency.
(Photos by Launie Kettler)