Happy 2013 everyone!
I hope everyone had a lovely Christmas season and are off on a great start to the new year. I had one of the best Christmas vacations I can remember. Lots of family, friends, and good food. Too much good food.
The apron’s gotten a bit more snug since last year, and like a lot of other people out there, I’m trying to do something about it. Be prepared to see more healthy recipes on The Frilly Apron. That doesn’t mean that I won’t be cooking some really great tasting not-so-healthy recipes too, but there will be a nice balance, as there should be in all things.
One of the things I’ll be focusing on a bit more is using real food to make really good food. Less chemicals, less processing, more preparation and cooking at home to make some of our favourites.
Since we like some dressing on the salads we’re going to be eating, I thought it would be a good idea to start there. Today I’ll be showing you how to make your own mayonnaise, then how you can turn that into into the best ranch dressing I’ve ever eaten.
Making your own mayonnaise and dressings is easy and delicious, not to mention healthier than buying that stuff on the shelves. Most of the ingredients you need, you should have on hand.
Makes about 1 cup
* Please remember that raw eggs and raw egg products are not safe for consumption for some people, including pregnant women.
1-2 Tbsp vinegar (I used apple cider vinegar)
1 cup extra-light olive oil (any other neutral-flavoured oil will work well too)
1 tsp salt
Crack an egg into a blender. I use the whole egg, not just the yolk.
Add the vinegar, and salt to the blender.
Whiz the egg in the blender for just a second.
Begin drizzling the olive oil SLOWLY into the blender, leaving the blender whirling on high the entire time. It is important to use a light, neutral flavoured oil for making mayonnaise, which is why we chose to use extra-light olive oil. Continue to drizzle the oil slowly into the blender. It is important to drizzle the oil very slowly at first to allow the oil to emulsify. The mayonnaise will start to turn a nice light opaque colour.
Once you have poured about 1/2 cup of the olive oil into the blender you can speed up the drizzling a bit.
Once the oil has all been drizzled, stop the blender and check out your creation.
After making this recipe, I’ve come to realize the big difference there is between this mayonnaise and the stuff you find on the shelves. It is so much creamier and silkier. Try it and you’ll see.
[Recipe] Buttermilk Ranch Dressing
Makes a scant cup of dressing
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 Tbsp finely minced onion (or 1/2 tsp onion powder)
1/2 tsp dried dill
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 tsp dried parsley
1/2 tsp dried chives
1/2 tsp salt
Combine the mayonnaise, sour cream, and buttermilk in a medium bowl. Whisk.
Add the remaining ingredients.
Stir. Refrigerate the dressing for 4 hours or overnight before serving, allowing the flavours to marry.
This is the best ranch dressing we’ve ever eaten, really. It’s delicious. We won’t be buying the expensive store-bought dressing again.
We LOVED this dressing for dipping our homemade “fried” pickles in. What a great healthy snack.