EQUIPMENT: French chef knife, measuring cup and spoons, 2-quart mixing bowl, whisk and spatula, 2 cup Mason jar
PREPARATION TIME: 15 minutes – Makes about 2 cups
2 cloves garlic, minced fine and pureed with salt
1 cup homemade mayonnaise½ cup sour cream
2 tablespoons chives, minced
1 teaspoon Worcestershire sauce
½ teaspoon fresh black pepper
½ teaspoon apple cider vinegar
¼ teaspoon Hungarian paprika
1 dash cayenne pepper
1 small lemon, juice of
¼ cup half and half
¼ teaspoon crystal hot sauce (optional)
Combine all the ingredients in the mixing bowl, whisking vigorously. (Note: to stabilize a lightweight mixing bowl, set it on a coiled kitchen towel.)
Continue to whisk, adding the oil in a slow, steady stream. If the mayonnaise becomes too thick, add enough water to thin it to the consistency you desire. Add about a teaspoon of water at a time.
When mixed, the Ranch dressing should be thick, with your whisk forming ribbons through the mixture.
Use homemade Ranch dressing on sandwiches, in dips, or in any number of recipes.
Store in a sealed Mason jar, in the refrigerator.