Homemade Ranch Dressing

This is a recipe I created today using some of the leftover fresh mayonnaise I created the other day. I knew I wasn’t going to use that much mayonnaise, so I had to come up with an alternate use for it.

Then it struck me: Ranch dressing. Yum

Recipe:

Janos’ Homemade Ranch Dressing

Ingredients:

1 cup fresh Mayonnaise

4 tablespoons crème fraîche

Juice from ¼ a fresh lemon

¼ teaspoon garlic powder

Chopped fresh parsley, dill, and chives, equal amounts, about 2 Tablespoons combined total.

Equipment:

1 small bowl

Tablespoon for mixing

Instructions:

Combine the Mayonnaise and crème fraîche in a bowl, and mix thoroughly.

Add the herbs, mix.

Add the garlic powder, mix.

Lastly, add the fresh lemon juice. Mix. Taste.

Add more garlic powder or lemon juice to taste if you so desire.

Crème Fraîche

Many of you may be saying “What the heck is crème fraîche?” (Pronounced: ‘Krem fresh’)

I’m glad you asked. If sour cream had a sexier, less sour, more amazing twin that was better at almost everything, it would be crème fraîche.

If you don’t care for sour cream, you may still like crème fraiche. I don’t much care for sour cream, but find crème fraîche to be delicious.

It’s also used in omelets and scrambled eggs and many other things to an amazing effect.

The simple recipe is below

Crème Fraîche

Ingredients:

16 oz heavy whipping cream

1 oz buttermilk

Equipment:

Wooden spoon

Glass jar with a screw on lid to store crème fraîche in.

A coffee filter

A rubber band

A cool, dark place.

Instructions:

Pour the whipping cream into a glass jar with a lid large enough to hold 17 oz of liquid with a bit of space on the top so that you can get the wooden spoon in there.

Pour in the buttermilk on top of the whipping cream in the glass jar, and stir gently, but thoroughly.

Place the coffee filter over top the jar, and secure with the rubber band.

Put in a cool dark place for a full 24 hours.

After 24 hours your crème fraîche is ready to rock.

Remove the coffee filter and rubber band, and taste the crème fraîche with a spoon to sample the awesomness you’ve just created.

Screw on the lid and store in your refrigerator.

Sources and opinions vary, but you should be able to store it for at least a few weeks, refrigerated.