I love this ranch dressing. It’s awesome on the “Southwestern Salad with Ranch Salsa Dressing” recipe that is also on this blog. I have also used this dressing as a dip for a vegetable platter. This recipe is taken from “The Best of Rose Reisman” by Rose Reisman.
Rose has added a tip of using a mixture of milk and lemon juice if you did not want to use buttermilk.
1/3 cup (80 ml) reduced-fat mayonnaise
1/2 cup (125 ml) buttermilk (or mix 1/2 cup/125 ml 2% milk with 2 tsp/10 ml lemon juice and let sit for 5 minutes)
1 tsp (5 ml) Dijon mustard
4 tsp (20 ml) lemon juice
Pinch of salt and pepper
1/2 tsp (2.5 ml) crushed garlic
1 1/2 tsp (7.5 ml) sugar
1. Whisk mayonnaise,buttermilk, mustard, lemon juice, salt and pepper, garlic and sugar until combined.
MAKE AHEAD: Refrigerate for up to 3 days
MAKES: 1 cup
CALORIES: 18 (1 Tbsp/15 ml)