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Ingredients:
1/2 cup Lacto-Fermented Whole Egg Mayonnaise
1/2 cup organic homemade plain yogurt or sour cream
1/2 tsp. parsley
1/2 tsp. dill (I find this too much; I use just a tad less)
1 tsp. celery seed
1/2 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. Himalayan pink salt (or 1 tsp. Lemon Brine)
5 drops (to taste) liquid stevia (optional)
Jar: Any sealing glass storage container.
Brine: None
Ferment: None (Ingredients already cultured
Preparation:
Measure & stir all ingredients together with whisk. Store sealed in the refrigerator. Keeps up to three or four weeks. Some separation may occur in storage; just whisk before serving.
This recipe can be made with store-bought mayo and yogurt, but without those lacto-fermented ingredients I find it doesn't last as long. At our house...it doesn't last very long anyway, and I make this dressing in double batches!
I just love this healthier version of Ranch Dressing, after realizing that the store bought varieties usually have GMOs and preservatives and all sorts of other "junk" in them I don't want to feed my family. (Have you read those labels recently?)
Substitutions:
When using garlic or onion brine in place of powders, use 1/3 to 1/2 as much.
When using fresh (not dried herbs), use about 3x as much, finely chopped.