Buttermilk Ranch Dressing

Buttermilk Ranch Dressing

If you’re trying to get your kids to eat more fresh raw vegetables, try making this buttermilk ranch dressing. You can also use this dressing as a dipping sauce for veggies. Vegetables aside (I agree with Sally Fallon — vegetables are just a vehicle for butter and cream), this dressing is a great way to get nourishing, healthy fats into your family. If you’re still afraid of eating fat, remember this: fats are where the vitamins are!

According to Dr. Mary Enig and Sally Fallon in their book, Eat Fat, Lose Fat:

“… the value of vitamins A and D is indisputable with respect to growth, healthy bones, proper development of the brain and nervous systems, and normal sexual development. Many studies have shown the importance of butterfat for reproduction; substitutes based on vegetable oil have led to ifnfertility.”

Check out what’s in regular store bought ranch dressing:

Ingredients: Vegetable Oil (Canola and/or Soybean Oil) Water, Egg Yolk, Sugar, less than 2% of Buttermilk, Salt, Lactic Acid, Vinegar, Modified Food Starch, Disodium Inosinate and Disodium Guanylate, Dried Garlic, Dried Onion, Phosphoric Acid, Monosodium Glutamate, Xanthan Gum, Natural and Artificial Flavors, Spices, Disodium Phosphate, Sorbic Acid and Calcium Disodium Edta As Preservatives.

A far cry from healthy, homemade ranch dressing, made from real cream. You think there’s any vitamins in soybean oil? Uh, no. Not like real cream and olive oil — full of vitamins.

When making this recipe, don’t be tempted to use store bought mayonnaise. You should use homemade mayonnaise made from real olive oil. Soybean oil is not good for you, nor is canola oil. Make your mayo (click the link for my recipe) ahead of time, and you can make this dressing in minutes.

It’s totally fine to use store bought sour cream, but if you have raw cream from grass-fed cows, all the better.

Homemade Buttermilk Ranch Dressing

Ingredients:

Homemade mayonnaise (1/2 – 1 cup)
Sour cream or creme fraiche, ideally cream from grass-fed cows, but it’s fine to use store bought sour cream (1 cup) — where to buy sour cream starters
Buttermilk or kefir (1/4 – 1/2 cup ) — where to buy kefir and buttermilk starters
Lemon juice (1-2 tsp)
Sea salt — where to buy sea salt
Freshly ground black pepper to taste — where to buy ground black pepper
Fresh chopped parsley, chives, and/or dill (to taste)

Directions:

1. Mix everything together. If you like a creamier dressing, use more sour cream. If you like it runnier, use more buttermilk. If you want more tang, use more mayo and lemon. Just don’t skimp on the sour cream. That’s what makes it yummy!

2. Season to taste with freshly chopped herbs and salt and pepper.

3. Serve on salad or as a dipping sauce (For raw veggies, or for french fries, fried mozzarella, fried stuffed zucchini blossoms, or for chicken nuggets. Be sure to use a healthy frying oil like beef tallow, coconut oil or lard.) — and get ready to hear your family and friends sing your praises!

VGN

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Comments

  1. Amy U says

    I just had my 8th baby, ate like “Nourishing Traditions” suggests, gained 23 lbs (I usually gain 35-40 w pregnancy) and have lost 20 lbs. My baby is 5 wks old. And no, I did not try to avoid weight gain and my baby is healthy and I felt great, even in the first trimester. Here’s to fat consumption :) !

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