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Ranch Style Salad Dressing




Source of Recipe


Ruby (taken from Allergy listserv)


Recipe Introduction


Makes 1 pint.



List of Ingredients




3/4 cup GFCF sour cream (like Tofutti which is soy based)
3/4 cup GFCF mayonnaise
1/2 cup GFCF milk + 2 tablespoon lemon juice
2 tbsps red wine vinegar
1 garlic clove -- mashed to a paste
2 1/4 tsps Worcestershire sauce
1 1/2 tsps chopped chives
1 1/2 tsps minced shallot
1 1/2 tsps dijon mustard
1/2 tsp celery seeds
Optional - 1 teaspoon herbs, French or Italian blends

Recipe



Add all the ingredients to a small stainless steel or ceramic bowl and whisk together well. Refrigerate prepared dressing for at least one hour to allow the flavors to blend. If the dressing is too thick, thin with water or GFCF milk to desired consistency.

Variation: Make a good dip if thick or use 1/2 cup silken tofu + 1/4 cup mayo instead of just mayo. Use as a pre-breading dip for chicken nuggets or filleted fish.