Herbed Buttermilk Ranch – Keep in your freezer and never waste fresh herbs or buttermilk!

I always buy buttermilk for a singular purpose, but never use it all – so wasteful! I also seem to have that same habit with fresh herbs. Convinced that I’ll use them for 10 other things, I buy a big bunch and watch them wilt away in the back of the fridge. This recipe eliminates that issue and leaves you with a delicious dressing whenever you want it.

Freezer Ingredients:

4 cups buttermilk

1 bunch fresh chives – minced

1 bunch fresh parsley – remove stems, finely chop

1 bunch fresh dill – remove stems, finely chop

1 tsp paprika

1 tsp dry mustard (mustard powder)

2 tsp sea salt

1/2 tsp black pepper

Finishing Ingredients (you add this to the thawed buttermilk mixture)

1/4 cup may for every 1/2 cup of buttermilk mixture

Splash of white vinegar

Directions:

Combine all of the freezer ingredients. Pour into half cup portions and freeze. I use a large ice cube tray (pictured). You could also use a muffin tin lined with foil or parchment muffin cups, or plastic wrap.  I recommend using it within 6 months for best flavor.

Once frozen, place cubes into a zip top bag.

To prepare dressing, thaw one portion, then stir in 1/4 cup of mayo (or less for a thinner dressing) and splash of vinegar. You can eat it immediately, or it will keep in the fridge for up to a week.

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