I love to make my own mixes; I have made a taco seasoning mix that is quite delicious. I not only love the money I save with homemade mixes, but I love the fresh taste you get when you mix up your own products. Of course, ranch dip is great with potato chips but one soup in particular is really good with the mix: crack chicken soup.
Ingredients
1/2 tsp dry parsley, fine-cut
1 tsp dry dill weed
1/2 tsp garlic powder
3/4 tsp onion powder
1/2 tsp seasoning salt or plain salt
1 tsp sugar
2 tbsp buttermilk powder
pinch cornstarch
1/4 tsp chives, dried
1/8 tsp celery seed
1/8 tsp paprika
1/8 tsp lemon powder (opt)
1 -2 tsp yeast flakes (crushed) or 1/2 tsp Accent
tt salt (kosher preferred)
lecithin (see notes)-optional
Instructions
See Susie's Tips and Tricks--they are helpful!
1. In a small bowl mix together with a whisk, all above items. Once you have mixed it together. Taste and add plain salt as desired. Store in the refrigerator.
If you are using this for salad dressing and desire a thicker dressing add lecithin (see below).
This makes approximately 4 tbsp of mix. I mixed 2 tbsp with 1 cup sour cream/mayonnaise.
Susie's Tips and Tricks
Some recipes suggested pulverizing in a blender, doing so cause the colour of the product to turn a bit brown; thus when blending in with sour cream or mayonnaise for dip it wasn't a pleasant white. I prefer the small bit of herbs and spice to be a bit 'chunky'.
What makes Ranch so popular? I'm guessing its the number 3 ingredient--MSG. Now I don't have any issue with this additive, but many people do so I included it (Accent brand) in the recipe. MSG gives you this umami - savory mouth feel. It's a taste found in cheese, mushrooms, and yeast flakes. I included those as the substitute: yeast flakes. You may be fond of a popular umami-rich product ketchup. Who knew?
Buttermilk powder is found in the baking aisle of most grocers. Once opened store in the refrigerator. It's a great product for adding that tang to pancakes or waffles.
If you don't have dried lemon zest, I recommend adding fresh lemon to the dip or dressing your making. You want just a slight tang. Or you could use a mild vinegar; rice wine, or white wine.
Many recipes suggest adding saltine crackers to the dressing mix. I wanted to avoid that as it increases calories and adds gluten. Therefore, I recommend using lecithin. It gives a smooth creamy thicker texture. A little goes a long way; use approximately 1/4 tsp for 1 cup of dressing.
If you like that herbal background don't hesitate to add some basil, thyme, or tarragon.
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