RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2919
| View Recipe |
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| Recipe Name: |
Ranch Dressing |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2017-12-30
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| Course: |
Condiments |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.72
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 1.5
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1.25 Cups mayonnaise Whole 30
2 Tablespoons vinegar, red wine
1 Tablespoon parsley, flat-leaf minced
0.5 Teaspoon garlic powder
0.5 Teaspoon onion powder
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Directions:
Whisk together the mayo and vinegar in a small bowl. Add in the parsley and spices until thoroughly combined.
This will keep in the fridge for 3 days. |
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Basic Mayo
(Add to shopping list) :
1.25 Cups oil, olive
0.5 Teaspoon mustard, dry
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Directions:
Mix 1/4 cup oil, egg, mustard, and salt in a food processor. Mix thoroughly. While the food processor is running, slowly drizzle in the remaining cup of oil. Once fully emulsified, add in the lemon juice, blending on low or stirring to incorporate. |
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| Nutrition per Serving: |
| Calories: |
906 |
Total Carbs: |
17.5 |
Net Carbs: |
16.6 |
| Cholesterol: |
21.6 |
Fat: |
91.2 |
Protein: |
1.73 |
| Fiber: |
0.87 |
Sodium: |
418.81 |
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