Guest guest Posted March 6, 2002 Report Share Posted March 6, 2002 I don't really have a specific recipe, but I've found that whatever recipe you use substituting kefir (depending on the consistency of your particular kefir) for the mayonaisse and buttermilk blend works quite well. Of course, if you have good mayonaisse (ie homemade) there's no reason not to use it, but if you're stuck with using a commercial brand...I'd use kefir... -----Original Message----- From: drmichaelmarasco [mailto:mmarasco@...] Sent: Wednesday, March 06, 2002 11:33 AM Subject: Ranch Dressing Does anyone have a ranch style dressing they like or could recommend? DMM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2002 Report Share Posted March 6, 2002 --- drmichaelmarasco <mmarasco@...> wrote: Oh yeah, sometimes I put a dash of fish sauce in it. Aubin __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2002 Report Share Posted March 6, 2002 --- drmichaelmarasco <mmarasco@...> wrote: > Does anyone have a ranch style dressing they like or > could recommend? I make one with creme fraiche or yogurt, cream, a touch of mustard, sea salt, black pepper, and whatever green herbs I have on hand (thyme, parsley, etc., nothing too pungent). It doesn't taste like storebought dressing, but that's a good thing IMO. It's best if you can let it sit for a while for the flavors to merge. I don't measure, just make it the consistency I like and taste as I go along to check the seasoning. Aubin __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2002 Report Share Posted March 7, 2002 Here's what I do... creme fraiche yogurt garlic lots of celtic sea salt a few drops of onion juice (I just squeeze a small piece in the garlic press) pepper basil flax seed oil (a tablespoon or so) Sorry I don't have any measurements. I probably end up with about a cup or so of dressing and use about half creme fraiche and half yogurt. You know you have the proportions just right when you dip your finger in it and it tastes so good you can't stay out of it! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2002 Report Share Posted March 7, 2002 I just posted what I use then read your ingredients. They are almost identical! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 >> Think it was Dr. Marasco looking for a ranch dressing recipe while back. Found this for the spices to add while in my recipe program. << I found this online, which would easily adapt to NT. Do you think cultured milk (piima, kefir, whatever) would sub for the buttermilk? Anyone ever make " fake " buttermilk by adding whey to fresh milk? (Pre-NT, if I was out of store-bought buttermilk, I'd add lemon juice to milk and let it sit a minute - it thickened, and then I'd use it in the recipe.) Buttermilk Ranch Salad Dressing 3/4 cup mayonnaise 1/2 cup buttermilk 2 tablespoons dried parsley 1/2 teaspoon minced dried onion 1 clove garlic -- minced 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 tablespoons parmesan cheese Mix all ingredients except buttermilk in a small bowl. While stirring, slowly blend in buttermilk. Chill at least 2 hours before using. ~ Carma ~ To be perpetually talking sense runs out the mind, as perpetually ploughing and taking crops runs out the land. The mind must be manured, and nonsense is very good for the purpose. ~ Boswell Carma's Corner: http://www.users.qwest.net/~carmapaden/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 > >> Think it was Dr. Marasco looking for a ranch dressing recipe while > back. Found this for the spices to add while in my recipe program. << > > I found this online, which would easily adapt to NT. Do you think > cultured milk (piima, kefir, whatever) would sub for the buttermilk? > Anyone ever make " fake " buttermilk by adding whey to fresh milk? > (Pre-NT, if I was out of store-bought buttermilk, I'd add lemon juice to > milk and let it sit a minute - it thickened, and then I'd use it in the > recipe.) > > Buttermilk Ranch Salad Dressing > > 3/4 cup mayonnaise > 1/2 cup buttermilk > 2 tablespoons dried parsley > 1/2 teaspoon minced dried onion > 1 clove garlic -- minced > 1/4 teaspoon salt > 1/4 teaspoon freshly ground pepper > 2 tablespoons parmesan cheese > > Mix all ingredients except buttermilk in a small bowl. > While stirring, slowly blend in buttermilk. Chill at > least 2 hours before using. > > > ~ Carma ~ > > To be perpetually talking sense runs out the mind, as perpetually > ploughing and taking crops runs out the land. The mind must be manured, > and nonsense is very good for the purpose. ~ Boswell > > Carma's Corner: http://www.users.qwest.net/~carmapaden/ >>>>>>>>>>>>>>Carma, do you suppose yogurt could successfully substitute for the mayo. I have yogurt available more often than I do mayo. TIA, Dennis Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 >>>>>>>>>>>>>>Carma, do you suppose yogurt could successfully substitute for the mayo. I have yogurt available more often than I do mayo. TIA, Dennis I've never made it; just found it myself. But, I'd guess probably. ~ Carma ~ To be perpetually talking sense runs out the mind, as perpetually ploughing and taking crops runs out the land. The mind must be manured, and nonsense is very good for the purpose. ~ Boswell Carma's Corner: http://www.users.qwest.net/~carmapaden/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 > >>>>>>>>>>>>>>Carma, do you suppose yogurt could successfully > substitute for the mayo. I have yogurt available more often than I do > mayo. TIA, Dennis > > I've never made it; just found it myself. But, I'd guess probably. > > ~ Carma ~ > > To be perpetually talking sense runs out the mind, as perpetually > ploughing and taking crops runs out the land. The mind must be manured, > and nonsense is very good for the purpose. ~ Boswell > > Carma's Corner: http://www.users.qwest.net/~carmapaden/ Carma, I'm going to use sweet cream and yogurt instead of mayo. when I try this recipe. It might be worth trying with a raw egg too. Best regards, Dennis Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 4, 2002 Report Share Posted April 4, 2002 Wasn't buttermilk originally just cultured milk? You culture milk, then skim off the cream and what is left is buttermilk. Seems like kefir would make a GREAT dressing, but it would be higher fat (if you use whole-milk kefir) -- you may not even need the mayo. Anyway, I've done similar dressings in the past using store-bought yogurt and they work fine too. I don't like mayo, never have, so I used yoghurt for just about everything. Now that I have a kefir culture I'm looking forward to using that for even more. If you need to tone down the sourness, a pinch of baking soda works. Adding whey to milk and letting it culture would make " homemade " buttermilk, I'd think (albeit full cream, unless you skim off the cream). I don't think it would be " fake " , the whey would just get the process started faster and more reliably. -- Heidi At 05:48 PM 4/3/2002 -0700, you wrote: > >> Think it was Dr. Marasco looking for a ranch dressing recipe while >back. Found this for the spices to add while in my recipe program. << > >I found this online, which would easily adapt to NT. Do you think >cultured milk (piima, kefir, whatever) would sub for the buttermilk? >Anyone ever make " fake " buttermilk by adding whey to fresh milk? >(Pre-NT, if I was out of store-bought buttermilk, I'd add lemon juice to >milk and let it sit a minute - it thickened, and then I'd use it in the >recipe.) > >Buttermilk Ranch Salad Dressing > >3/4 cup mayonnaise >1/2 cup buttermilk >2 tablespoons dried parsley >1/2 teaspoon minced dried onion >1 clove garlic -- minced >1/4 teaspoon salt >1/4 teaspoon freshly ground pepper >2 tablespoons parmesan cheese > >Mix all ingredients except buttermilk in a small bowl. >While stirring, slowly blend in buttermilk. Chill at >least 2 hours before using. > > >~ Carma ~ > >To be perpetually talking sense runs out the mind, as perpetually >ploughing and taking crops runs out the land. The mind must be manured, >and nonsense is very good for the purpose. ~ Boswell Quote Link to comment Share on other sites More sharing options...
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