Ultimate Ranch Dressing
This wonderful ranch dressing adds a depth of flavour and lubrication to anything it touches. It traverses seasons with ease. It cools, refreshes, brightens, and adds heat with its bite of pungent horseradish — adjust to taste depending on whether you use freshly grated or cream. Ranch is such a universal pleasure; I’ve even caught my smallest child trying to drink it. No judgement: I’d probably take a Cleopatra-style bath in the stuff given the opportunity.
Makes 1 1/2 cups (375 ml/ 13 fl oz).
Ingredients 8
125 ml buttermilk
185 g kewpie mayonnaise
1 1⁄2 tbsp oyster sauce
1 tbsp horseradish, fresh grated or cream, or to taste
1⁄2 cup dill fronds, finely chopped
1⁄2 cup flat-leaf parsley (italian parsley), finely chopped
salt, to season
black pepper, to season
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Method 2
Add the , , , , , and to a bowl and, using a fork, stir until incorporated.
Taste and season with salt, freshly ground black pepper and more if you like. Keeps for up to 2 weeks in the fridge in a tightly sealed jar.
Katrina Meynink's tips
Makes 1 1/2 cups (375 ml/ 13 fl oz).
Keeps for up to 2 weeks in the fridge in a tightly sealed jar.
To make a vegetarian version of the ranch, replace the oyster sauce with equal parts nutritional yeast flakes and hoisin.
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Notes
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