THE CHEF FROM HELL

With the onset of Spring, my menus usually get lighter.  Quite often, I enjoy a large salad on its own as a dinner entree.  Here's a zesty take on the traditional Ranch salad dressing.  Although, I list fresh basil as an ingredient, feel free to experiment by adding other fresh herbs!

Ingredients:

1/3 cup Sour Cream

1 clove fresh Garlic, diced fine

3 TBS Buttermilk

3 TBS Vinegar

Note: I usually use Red Onion Vinegar which I harvest from my Yazoo Pickled Onions recipe.  On occasion, I'll employ Malt Vinegar.

2 TBS fresh Basil leaf, diced fine

1/4 tsp Crushed Red Pepper

3/4 cup Mayonnaise

Salt & Cracked Black Pepper to taste

Cooking Procedure:

Combine the sour cream, garlic, buttermilk, vinegar & basil in a food processor

Process this for 20 seconds

Add the crushed red pepper & the mayonnaise

Process for another 20 seconds

Season the dressing with salt & cracked black pepper to suit your taste

Process dressing another 15 seconds

If not serving immediately, place dressing in a container

Tightly seal container & keep the dressing refrigerated until use