I think this recipe is wonderful. I've been looking for the Holy Grail of ranch dressings. I have tweaked mine a bit but I won't review the actual recipe because I didn't follow it to the letter. The only initial change I made was to double the garlic. Once it chilled and the ingredients melded I found that it was a little lacking in salt, too thick, and if I used too much dressing it got bitter. I added a half pint of buttermilk and an additional teaspoon of salt which ended up being a good consistency, too salty, and still bitter. Added a spooge of Worcestershire sauce (some sugar for the bitter) and 1/2 t of ground black pepper (for the salt) and it's better but not perfect.
Next time I'll make as the recipe calls for it but try the 1:1:1 ratio of sour cream, buttermilk, and mayo. I'll also not add extra garlic and will probably start with half the recommended herbs. I buy my herbs at Penzey's and they're usually very fresh. Sometimes because my spices are so fresh (I replenish all the time) they're too strong which is I think why it ended up bitter
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I think this recipe is wonderful. I've been looking for the Holy Grail of ranch dressings. I...