A creamy, herb-infused dressing perfect for salads, dips, and enhancing the flavor of various dishes.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a small bowl, mix the milk with the lemon juice and let it sit for 15 minutes to thicken slightly, resembling buttermilk.
Finely chop the onion and garlic, ensuring to remove the green part from the center of the garlic to reduce any bitter taste.
Wash, disinfect, and finely chop the parsley once dry.
In a large bowl, combine the milk and lemon mixture with the mayonnaise, parsley, onion, garlic, salt, and pepper. Mix well until all ingredients are fully incorporated.
Refrigerate the mixture for at least 1 hour before serving to allow the flavors to meld.
For a thicker consistency, use less milk or add more mayonnaise.
The dressing can be stored in an airtight container in the refrigerator for up to 1 week.
How can I make the dressing thicker?
For a thicker consistency, use less milk or add more mayonnaise.
How long can I store the ranch dressing?
The dressing can be stored in an airtight container in the refrigerator for up to 1 week.
Can I use dried parsley instead of fresh?
Yes, you can use dried parsley, but fresh parsley will provide a more vibrant flavor.
What can I use this ranch dressing for?
Serve chilled as a dressing for green salads, a dipping sauce for vegetables or chicken wings, or drizzle over baked potatoes.
Is this ranch dressing gluten-free?
Yes, this ranch dressing is gluten-free.
