Homemade Ranch Dressing

1/4 cup mayonnaise (not low-fat, preferrably homemade)


1/8 cup sour cream (not low-fat)


1 clove garlic


1 tsp. white vinegar


Fresh chives


Dill weed


Fresh Parsley


Onion Powder


Pepper

Buttermilk to thin

Mince the garlic with a knife, sprinkle with salt and mash into a paste with a fork. In a bowl combine mayo and sour cream. Add seasonings. Add vinegar. Add buttermilk to taste and to thin to preferred consistency. Adjust seasonings to taste. Taste it with a carrot or on some lettuce to get the right strength.

The versions of Ranch I have made most recently still have fresh chives and parsley in it thanks to some plants in my kitchen bay window. I hope to be able to keep them alive through the winter because the fresh taste makes all the difference in the dressing. I use about 5-6 straws of chive and about 5-6 "leaves" of parsley but that is totally up to your taste buds. Experiment and adjust. And although I made the first few batches of ranch without the buttermilk, it makes a huge difference to have buttermilk in it. I will never go without again!!!

Curry Salad Dressing

3 Tbsp. olive oil
1 Tbsp white vinegar
½ tsp garlic salt
¾ tsp. Curry powder
1 tsp. Prepared mustard
1 tsp. Lemon juice
(Maple syrup or stevia to sweeten if necessary)

Use a canning jar with lid to keep it in so you can shake it. I would not refrigerate it because the olive oil will solidify. If you do you need to remember to take it out of the fridge half hour before using.

Almost all store dressings have sugar or high fructose corn syrup in them and we are used to the sweet taste. If you need to just sweeten your with a little stevia or a few drops of Maple Syrup to wean yourself off the sweet taste.