DIY Mustard
Long before you could buy mustard in a snazzy array of sophisticated flavors, fourth-century Romans were glazing spit-roasted boars with the aromatic, gritty paste. The seed is found on every continen...
There’s a time for culinary simplicity (a busy work schedule, solo meals, feeding kids) and a time for more elaborate recipes. This ranch dressing takes a bit longer to make than the typical weeknight vinaigrette but gives back in flavor, freshness and wow factor. | eA
Ingredients
- ¾ cup sour cream
- ½ cup buttermilk
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon garlic powder or 1 teaspoon minced fresh garlic
Preparation
1. Combine sour cream and milk, whisk until smooth.
2. Add herbs and spices and whisk until combined.
3. Transfer dressing to a jar with a tight-fitting lid and refrigerate; it will keep for 1 week. Shake before each use.
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