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Cayenne Buttermilk Ranch Dressing

We use this versatile dressing on more than just salad greens. It makes a good dippin’ sauce for fried or grilled meats and veggies as well as a sauce for Chicken-Fried Chicken sandwiches (page 69) and Fried Green Tomatoes (page 28).

Recipe information

  • Yield

    makes about 2 1/2 cups

Ingredients

1 1/4 cups mayonnaise
1 cup buttermilk
1 tablespoon red wine vinegar
2 teaspoons minced garlic
1/4 cup finely chopped chives
1 tablespoon lemon pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon kosher salt
Freshly ground black pepper
1 teaspoon Creole Seasoning (page 167)

Preparation

  1. Whisk all the ingredients together in a bowl. Pour into a container with a lid, and store in the fridge til needed.

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TagsSalad DressingSaladCondimentButtermilkDairyParmesanCheeseNut FreeGluten FreeVegetarianKetoMake AheadEasyQuick30 Minutes or LessNo-CookCookbooks
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