Making salad dressings at home is super easy and lets you get creative with flavors. This version of a basic buttermilk ranch dressing focuses on both creaminess and acidity and is punctuated by some earthy flavors from the spices I wanted to add, but the base is really a blank slate for any other spices you want to experiment with.
- 2 TBSP or 15g minced shallots (about 1 small shallot)
- 1/4 cup or 60mL rice wine vinegar
- 1/4 cup or 60mL buttermilk
- 3/8 cup or 90g Kewpie mayo (or another brand of mayo)
- 1/2 cup or 110g olive oil
- 1 TBSP sea salt
- 1 tsp ground black pepper
- 1 tsp Korean chile flakes
- 1/2 tsp ground cumin
- 1/2 tsp dried herbs such as thyme, dill, or parsley or a mix
- Add shallots, vinegar, buttermilk, and mayo to a 1-pint mason jar or measuring cup and whisk to combine
- Slowly whisk in olive oil until emulsified
- Add salt, pepper, and other spices and whisk to thoroughly combine. Transfer to container or pop the top on the mason jar and store for up to a month.
- Give a good shake before using on a Cobb salad or just a simple romaine & cucumber & radish salad.