So, I scoured the internet for ideas. Ultimately, I came to find that MSG was the secret ingredient. Unlike others I am an MSG hater. So, I concocted my own list of ingredients:
½ cup Crème Fraiche
½ cup mayonnaise
¼ cup buttermilk
1tsp Cilantro (minced)
1tsp Parsley (minced)
2TBSP Onion paste
2TBSP Garlic paste
1TBSP Lime juice
Kosher salt (to taste)
Cracked pepper (to taste)
1tsp Red wine vinegar
Most of the recipes I found called for sour cream. I felt that using Crème Fraiche would satisfy my uppity, foody instincts. So, I made my own. This is the first time I’ve ever made Crème Fraiche that actually set up.
I think the secret was that I used buttermilk as opposed to sour cream. Simple recipe really:
2 cups heavy whipping cream
¼ cup buttermilk
Let sit at room temp for 24 hours.
Regardless, I was also able to purchase and use a new kitchen gadget. A citrus reamer.
I’ve wanted one of these low-tech gadgets for a very long time and finally parted with the five ninety nine needed to get one. It proved to be everything I had dreamed i.e. it reamed. I highly recommend getting one.
So, I added all of the ingredients together and tweaked and tweaked. Don’t be afraid of the salt. It does a pretty good job of substituting for the demon MSG. The concoction I came up with could pass for Ranch anywhere.
The initial taste is very nearly identical, but the finish is lighter and more subtle. I think I would use white vinegar next time, and there was a bit of onion aftertaste. So, maybe dried onions. Overall, though, this a Ranch you can be proud to dip your carrots in.
Or if you like me, just drink it straight.
It’s like liquid manna.