Servings:4
This dressing improves with time. The flavor is best if you can let it sit for at least an hour before serving. Serve with chicken legs, salmon, and—oh, yeah—salad.
In a medium bowl, whisk the buttermilk, mayonnaise, and sour cream until smooth. Stir in the onion, lemon juice, chives, parsley, garlic, thyme, and paprika. Season to taste with salt and pepper. Serve or store in the refrigerator in a covered container for up to 3 days.
Needs depth- most every other ranch recipe I reviewed had dill, some added a dash of Worcestershire for umami and a dash of hot sauce.
As is, it was a bit flat. With additions, it was good.
Do you really want to delete the list,?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review