I recently read a nice message on Facebook from my Aunt the other day. You can read the result on my post over at my personal blog.
Today we concern ourselves with the nitty-gritty. How to make this difficult dressing that will KILL the competition!
Sure, the dressing itself might cost peanuts:
Sure, the stuff is 3.99$ for 500 mL. Not bad, a cost of 8.00$ per liter. Let’s look into the ingredients, shall we?
Straight from Renee’s site, here are the ingredients:
Fresh buttermilk, canola oil, vinegar, water, frozen egg yolk, salt, fructose solids, cultured, dextrose, whey powder, spices, onion powder, garlic powder, xanthan gum, flavour.
The only problem I have is when you are paying for something that is just not all that convenient. Plus, when you are just getting vegetable oil flavored with milk products, I have a problem with that.
Why is canola oil the second ingredient there? If you read between the lines here, you get what looks like a basic vinaigrette – oil, vinegar, water, egg yolks, and seasonings, (including dextrose.) To that they have added buttermilk, whey powder (presumably to bulk up the milk flavor.) Finally, there are two things that disturb me – Xanthan gum, (a thickener and stabilizer,) and flavour.
What does flavour mean anyway? What kind of flavor?
Look – the point is not attacking this stuff – please keep that in mind. A lot of people will reach for this because it is convenient. I mean, who has buttermilk these days just hanging out in the fridge? (You Southerner’s DON’T answer that!)
What I want to offer is an easy alternative to buying that convenience product.
Go look over at my Personal Blog for a quick video on how the following recipe is executed. I made this recipe in 2 minutes, with a hovering wife in the background. It is not as convenient as grabbing it off the shelf, but I think you can agree that it’s not that inconvenient!
Southwestern Buttermilk Ranch Dressing
- 1 cup buttermilk (or 1/2 cup whole milk and 1/2 cup sour cream or yogurt)
- 1/2 cup mayonnaise
- juice from 1 lemon
- 1 tablespoon paprika
- 1/4 teaspoon mustard powder
- 1 tablespoon chopped parsley
- 1 teaspoon chopped thyme
- 3 chives (with flowers), minced
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1-2 drops hot sauce
- Grab a clean, tall mason jar with a lid. Combine all your ingredients together inside the jar, Cap the jar with the lid; shake vigorously while dancing. Ignore the looks from your spouse or partner. You’re making Southwestern Dressing, Baby!
- Keep tightly covered in the fridge for up to the same expiry date as the buttermilk. If it lasts that long, it will keep.
A nutritional comparison:
Just for giggles, here is the nutritional breakdown for my recipe, based on Living Cookbook 2011 stats. Note that I don’t make the serving size 1 tablespoon because NO ONE only eats a tablespoon of dressing at a time!
Nutritional Information from the Competition?
With this Nutritional Information, keep in mind that a normal person would eat 3 times that amount in a salad just to make it taste good!
For a real serving of this stuff, we are looking at 180 calories, 3 grams of carbs from sugar, and not much of anything else.
Here is my version, both with and without buttermilk:
All natural ingredients in my recipe, A full 160 calories less, almost 1 gram of sugar carbs less, less sodium, and gasp! Less sat fat as well. Definitely a case to DIY – because it is so easy!
If you don’t have buttermilk, then by substituting the whole milk and sour cream:
As you can see, it still comes in at a 1/3 less than the competition, with still less carbohydrates!
There you have it! What do you think,will you be buying the “convenient” stuff, or will you make your own?