Prep Time: 15 minutes Yields: about 1 ⅓ cups
Recipe By: Emily and Matt Hyland (adapted)
Although the original ranch dressing was made with ingredients like garlic powder and dried dill, fresh herbs and real garlic give this dressing a much brighter taste — and a pretty pale green color. This dressing is adapted from the restaurant Emily in Brooklyn, N.Y., one of the first pizzerias in New York City to serve ranch dressing. It’s still a controversial combination in Brooklyn, but the chef Matt Hyland’s dressing is uncontroversially delicious.
Ingredients
- ¼ cup chilled buttermilk, more as needed (see substitutions below!)
- 2 cloves garlic, peeled
- 1 tsp coarsely ground black pepper
- 3 TBSP chopped fresh chives or green tops of scallions
- 2 TBSP chopped fresh mint, parsley or dill
- 1 cup store bought mayonnaise
- Salt to taste
1. In a food processor or blender, process the buttermilk, garlic, pepper, chives and mint together until the herbs are minced and the mixture turns pale green. Add the mayonnaise and process just until smooth. If desired, thin with additional buttermilk to get the consistency you want. Taste and add salt if needed.
2. Serve immediately or refrigerate, covered, up to 3 days.
Buttermilk Substitutions
- 1 cup buttermilk = 1 cup plain yogurt or greek yogurt
- 1 cup buttermilk = 1 cup plain kefir
- 1 cup buttermilk = ¾ cup sour cream + ¼ cup milk or water
- 1 cup buttermilk = 1 cup milk + 1 TBSP lemon juice OR 1 TBSP vinegar
- 1 cup buttermilk = 1 cup milk + 1 ¾ tsp cream of tartar
- 1 cup buttermilk = 1 cup milk + ¼ cup buttermilk powder