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Ranch Style Salad Dressing


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3/4 cup sour cream
3/4 cup mayonnaise
1/2 cup buttermilk
1 tablespoon fresh lemon juice
2 tablespoon red wine vinegar
1 garlic clove; crushed, peeled, minced finely
1 1/4 teaspoon Worcestershire sauce
1 1/2 teaspoon chopped chives
1 1/2 teaspoon peeled, minced shallot (green onion)
1 1/2 teaspoon Dijon mustard
2 tablespoon Honey
1/2 teaspoon celery seed

Add all the ingredients to a small non-reactive bowl and whisk together well. Refrigerate dressing for at least one hour to allow the flavors to blend.

Makes 1 pint.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.