For those of you who live in the States, you may be able to go out to the store and buy a large container of this; but if you read the ingredients list, and look up those chemical codes, you might be surprised to find out just how little that concoction resembles anything your grandmother would have recognized as “food.” I prefer to mix it myself; then at least I know what I’m eating! If you want to go all natural, grow and dry your spices yourself (here in Switzerland there are no added preservatives to most spices I buy), and try to find powdered milk that is just that – milk that has been dehydrated and pulverized, with no added sugar or chemicals.
I keep a large container of this at hand; it makes a great salad dressing (obviously), but can also be used in Bisquick biscuits, soups, or any meal that wants a quick zing added. Mix it up and keep it in an air-tight container. To mix up the dressing, make sure you use a generous-sized bottle as it will thicken, and you will likely need to add additional milk to bring it to the consistency you want.
½ C. powdered milk (unsweetened!)
1 Tbs. dried parsley, crushed
1 tsp. dried dill weed
1 tsp. onion powder
1 tsp. dried onion flakes
1 tsp. salt
½ tsp. garlic powder
¼ tsp. ground pepper
Combine all ingredients in a blender. Blend at high speed until it forms a consistently smooth, fine powder. Store in an air-tight container.
1 Tbs. mix
1 C. mayonnaise
1 C. milk; if you want a buttermilk taste, add 1 Tbs. lemon juice to the cup of milk.
Stir well. It will thicken up because of the powdered milk, so make sure you use a large container or bottle. If you want a “Lite” dressing, I assume you’re smart enough to figure out the changes to ingredients on your own… 😉
Otherwise use 1 Tbs. in any recipe calling for an envelope of ranch dressing mix.