How to make your own buttery-smooth ranch dressing recipe

It’s the first time I’ve ever made buttery ranch dressing, and I’ve made it with only the most basic ingredients.

This creamy, tangy ranch sauce is perfect for a simple ranch dressing dip or a dressing for a party, but you can also use it as a sauce for soups, sauces and dressings.

To make this creamy ranch dressing sauce, you’ll need a can of white or black beans, about 1 cup of white cornmeal and 1/4 cup of water.

Add all the ingredients to a blender and blend for a few minutes until the mixture looks like this: You may need to add a little more water to make it thicker or thicken it a little bit more.

Once the sauce has been made, add some chopped chives or mint to the sauce and serve it up.

If you like a slightly sweet sauce, make it a bit stronger by adding some more milk or cream. 

Recipe adapted from  The Easy Ranch Dressing Cookbook by Michelle and Chris Bremner.

You can use any kind of white beans, cornmeal or corn, but I prefer to use white corn.

This ranch sauce makes an excellent dressing for souptables, salads, dips and dips for dipping, but it’s great to serve in a salad as well.

If this is your first time making ranch dressing and you’re unfamiliar with the basics, this will definitely be a great starting point. 

To make this ranch dressing you’ll use about 1/3 cup of cornmeal (cornmeal flour is not recommended).

Cornmeal flour has a higher starch content, so if you’re not a fan of corn meal, try using a mixture of white and brown rice flour instead.

To thicken the ranch, add a dash of salt to the mixture, but make sure you don’t overdo it. 

Once the sauce is made, stir it into the cooked beans and corn and serve. 

You can use a regular corn tortilla or a homemade one that you make by roasting the kernels, then mixing them into the sauce.

I love this one.

It’s also great with grilled corn or chicken.

If your beans don’t hold their shape well, try adding a bit of corn chips, shredded cheese or shredded lettuce. 

This ranch dressing is super versatile, so I like to keep it in the fridge for a day or two.

I also make it into a dip or dip mix, which I typically use with a combination of red onion, cheddar cheese, lettuce, green onions and red pepper flakes. 

The best part about this ranch is that you can use it in almost any kind and variety of dressing, from soups and dips to sauces and dips.

The only drawback is that it’s not as creamy as other ranch sauces because of the cornmeal flour.

You could make a thicker sauce if you add a lot more water, but that would also require you to add more liquid to make the sauce thick enough.

I like that this ranch sauce comes together in about 10 minutes. 

Follow  Michelle and  Chris Bremner on Facebook and Twitter for more of their delicious recipes.


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