{"id":4295,"date":"2021-03-14T09:55:00","date_gmt":"2021-03-14T14:55:00","guid":{"rendered":"https:\/\/kevskitchen.com\/?p=4295"},"modified":"2021-03-22T19:03:08","modified_gmt":"2021-03-23T00:03:08","slug":"ranch-dressing","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=4295","title":{"rendered":"Ranch Dressing"},"content":{"rendered":"\n
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Ranch dressing (especially when used on a chicken, bacon, ranch salad as I did here) sounds like something from the menu of one of those sad, chain restaurants that doesn’t even have a chef, but has just cooks. When that dressing is made with quality ingredients like this though, it really is a thing of beauty. Ideally, make it with homemade mayo. It only takes an extra minute or two to blend some up if you haven’t got any around. Be sure to let the dressing sit refrigerated at least overnight to let the dried herbs hydrate and the flavours develop. If you’re feeling extra fancy, make it with fresh herbs!<\/p>\n\n\n\n

Time: 10<\/strong> <\/strong>minutes<\/strong> <\/p>\n\n\n\n

Serves: 8<\/strong> <\/p>\n\n\n\n

Ingredients:<\/strong> <\/p>\n\n\n\n

100g avocado oil mayonnaise  
100g buttermilk 
100g sour cream 
3g dried dill weed 
2g garlic powder 
2g salt 
2g onion powder 
1g fresh ground black pepper  
1g dried parsley 
1g dried chives <\/p>\n\n\n\n

Preparation:<\/strong> 

Whisk all ingredients together in a bowl or place in a 500ml mason jar, cover, and shake. <\/p>\n\n\n\n

Refrigerate for at least one day. <\/p>\n\n\n\n

Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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