Homemade Ranch-style Dressing -- Creamy Herb

     Still lots of garden herbs so decided to combine them with mayo and buttermilk to create a creamy dressing to pour our Romaine lettuce and chopped tomatoes. It was quite refreshing and very tasty . . . and it’s a homemade version of Ranch-style dressing.

Creamy Herb Dressing

¼ cup chopped chives

¼ to 1/3 cup chopped basil leaves, lightly packed

1 tablespoon freshly squeezed lemon juice

1 tablespoon Dijon mustard

1 cloves of garlic

1 tablespoon olive oil

½ teaspoon kosher salt

½ teaspoon coarsely ground pepper

½ cup mayonnaise

¼ to ½ cup buttermilk (be sure to shake the container before pouring)

1.     Place the chives, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture.

2.     Add the mayonnaise and ¼ cup buttermilk; blend until smooth, adding additional buttermilk to achieve desired dressing thickness. Refrigerate to meld flavors. Keeps 2 to 3 weeks in the fridge -- this is based on the shelf life of the buttermilk.