Dressings and dips
Kefir Herb Ranch Dressing
Dill, parsley and garlic give plain kefir a ranch-style flavour with very little work. Finely chop the herbs so they spread through the dressing instead of gathering in one mouthful.
Make it
Method
- Whisk the kefir, salt, and flavor ingredients until evenly combined.
- Rest in the refrigerator for 15 minutes so the flavors settle.
- Taste and adjust salt or acidity. Keep refrigerated and use within 3 days.
Chop before you whisk
Dry the washed herbs and chop finely with a sharp knife. Large wet pieces make the dressing watery and harder to distribute. Spoon over a salad just before eating.
Keep the unused portion cold
Cover and refrigerate at 4°C or below; use within three days or an earlier ingredient limit. Pour out a serving rather than dipping used utensils into the storage container.
Choose the kefir thickness
Use drinkable milk kefir for a dressing and strained milk kefir for a dip. That change works better than trying to thicken a thin sauce with extra seasoning.
Adjust the consistency
Stir before changing anything. For a thicker coating, fold in a spoonful of strained kefir; for a thinner sauce, add plain kefir a teaspoon at a time. Stop when it coats the food the way you like.