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Location: Texas, United States

Saturday, July 21, 2012

Ranch Dressing From The Barn Door, San Antonio

I used Egg Beaters, and it was a bit thicker than theirs, but I think it turned out very well.

Makes 12 (2-tablespoon) servings
Ranch Dressing:
1 cup mayonnaise (recipe follows)
3 1/4 ounces buttermilk
1 rounded teaspoon granulated garlic
1 teaspoon onion powder
3/4 teaspoon dried parsley
Pinch or two of dried dill weed
Scant 1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon sugar
1/4 teaspoon dry mustard
1/8 teaspoon salt
1 egg (see Note)
2 teaspoons white vinegar
1 cup vegetable oil (or other mild-flavored oil such as canola)

For Mayonnaise: Combine the dry mustard, salt, egg and vinegar in the bowl of a food processor or blender. If using a blender, remove the center of the lid.
Begin blending, then slowly add the vegetable oil through the feeding tube until the mixture is smooth and thickened. Leave the mayonnaise in the processor or blender and proceed with preparing the dressing.
For Ranch Dressing: Mix mayonnaise, buttermilk, granulated garlic, onion powder, dried parsley, dill weed, salt, white pepper and sugar until well blended. Transfer to a container, cover tightly and refrigerate up to 4 days.
Note: The restaurant uses a pasteurized egg product to ensure safety. Raw eggs

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