Fresh, creamy and packed with herbs, this homemade ranch is one you'll find yourself making again and again. Lard Ass Cultured Buttermilk gives it a light tang, while Lard Ass Sour Cream adds richness and body for a smooth, velvety finish. Perfect alongside crispy fried chicken, fresh vegetables, wedges or as a dressing for your favourite salad.
INGREDIENTS
½ cup whole egg mayonnaise
125mL Lard Ass Cultured Buttermilk
150mL Lard Ass Sour Cream
1 tbsp finely chopped fresh chives
1 tbsp finely chopped flat-leaf parsley
1 tsp finely chopped dill
1 small garlic clove, finely grated
1 tsp Dijon mustard
1 tsp lemon juice
½ tsp onion powder
Sea salt and freshly cracked black pepper, to taste
METHOD
Whisk together the mayonnaise, Lard Ass Cultured Buttermilk and Lard Ass Sour Cream until smooth.
Stir through the chives, parsley, dill, garlic, Dijon mustard, lemon juice and onion powder until well combined.
Season to taste with sea salt and freshly cracked black pepper.
Cover and refrigerate for at least 30 minutes to allow the flavours to develop before serving.
Serve as a dipping sauce for fried chicken, wedges and fresh vegetables, or spoon over burgers and salads.
