the remaining dressing at the table.Buttermilk Ranch Dressing
MAKES ABOUT 1 CUP
½ cup low-fat or skim cultured buttermilk
½ cup sour cream
2 teaspoons lemon juice (from 1 lemon)
1 medium clove garlic, minced or grated on a Microplane
(about 1 teaspoon)
1 teaspoon Dijon mustard
2 tablespoons minced fresh chives
2 tablespoons minced fresh cilantro
1 teaspoon freshly ground black pepper
Pinch of cayenne pepper
Kosher salt
Whisk together the buttermilk, sour cream, lemon juice,
garlic, mustard, chives, cilantro, black pepper, and cayenne,
in a small bowl. Season to taste with salt. The dressing will
keep in a sealed container in the refrigerator for up to 1
week; whisk or shake before using.
- Note that retaining temperature better is not the same as
saying that it returns to a boil faster. As we found in Chapter
7 (here), a larger pot of water will actually return to a boil
more slowly than a small pot, though it will not drop as
much in temperature