Total Time
45mins
Prep 45 mins
Cook 0 mins

I came up with this recipe so we could all enjoy Ranch Dressing without MSG and that annoying ringing in the ears that goes along with it. MSG is dangerous - don't eat the stuff... "You’ll rot your eyes out kid!" (That was a pun on a line from the movie A Christmas Story by the way). Now, I didn't take the time to make my own Mayo this time but I will from now on. You all know I feel that mayo is just WRONG. However, it is needed in this recipe. If you're buying mayo - go organic of course. You will need to have home made liquid WHEY for this recipe - it's not hard to do. Just make yogurt and cut/stir it before you put in the fridge so it will separate - then when it separates, strain through a cheese cloth at room temp for a few hours. The flaxen gold liquid you are draining off is called liquid WHEY. Remaining solid yogurt in the cheese cloth is the best yogurt you could eat. I started with Voskos Greek Yogurt culture and Organic Valley RAW MILK. I keep adding that Whey to my RAW Piima Whey. I guess if you don't have homemade liquid WHEY you can substitute Rejuvelac (a lacto ferment of organic wheat berries) and some added souring sub. Like a squirt of lime or 1/4 tsp of vinegar - your choice. I grow my own organic chives for sure. Parsley is cheaper to buy than to grow. Wash and dry the greens with filtered water. Do not substitute the dry herbs for fresh and vise versa. Too much fresh herbs and it the dressing becomes runny, too little fresh herbs and it will be too thick. If you don’t own a mortar and pestle – improvise. A rolling pin or something like that – you just need to break down the dry herbs with the salt and seed to release their flavors.

Ingredients Nutrition

Directions

  1. Finely mince the parsley leaves and chives.
  2. Put in a 1 to 1 1/2 quart mixing bowl.
  3. Pulverize with a mortar/pestle the dry leek herb, celery seed, dry savory herb, and salt
  4. Wisk in the Liquid Whey and Buttermilk, pepper, dry mustard, and dry herbs.
  5. Wisk in the mayonnaise.
  6. makes 2 cups - 32 servings.
  7. Serve chilled.

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