Prep 5 mins
Cook 1 hr
If you like Hidden Valley Ranch Dressing, you'll love this!
- 1⁄2 cup mayonnaise
- 1⁄2 cup buttermilk
- 1⁄2 teaspoon dried parsley flakes
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon msg (Accent brand is good)
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon onion powder
- 1 pinch dried thyme
- Combine all ingredients in a medium bowl and whisk until smooth.
- Cover and chill for several hours before using.
This was delicious. I used the blender which did make a difference in how thick it was. I did not have butter milk so I used unsweetened coconut milk. I also did not have MSG but remembered one of the member suggesting fish sauce so I used Worcestershire sauce (just a couple squirts) to bring in the umami. I will add a pinch of dill weed net time because I think that would be yummy. Thanks for the great recipe & hints!
This is a wonderful dressing. I made it up yesterday for a taco salad today. I had everything in the pantry except the buttermilk so I used powdered milk and vinegar. I added the milk until it reached the desired consistency. Thanks.
Made this last night to go on a spring mix salad. I made it with all the listed ingredients and it tasted very nice. I found it a bit soupy so I increased the mayo about another 1/4 cup. I find it so silly how many folks left out the tiny 1/4 tsp MSG...if you buy any processed, canned, dried or precooked food from the grocery store you are getting plenty of MSG since it is in almost every item. They don't list it as an ingredient since it's used in the preparation processes... but each to their own. I find it adds a nice savory flavor without increasing the saltiness too much.