Kevin, you posted the following (the thread is no longer available). My Ranch Dressing remains thick enough to coat for about 2 days and then begins to thin, as do other buttermilk/mayo/sour cream based dressings I make.
Would ClearJel (modified food starch) be a reasonable or good fix to keep the dressing thick? I've never used the product and I read that there is an instant version which is used for cold applications, whereas the regular is used for thickening heated or canned foods such as gravies and pie fillings in place of cornstarch.
Does anyone else have any experience with these products?
K Kruger, June 07, 2007 – ....Make the BASE FOR A RANCH DRESSING by combining in a blender ~3/4 cup buttermilk (or yogurt) with ~1/2 cup mayo. Add about 2 oz (1/4 of a package) of cream cheese which you've allowed to soften on the counter plus about 1/2 cup of finely grated asiago (a fine Microplane is good here so the cheese will be very fluffy); blend well then add a splash of rice or white wine vinegar. Taste for cheese and texture adding a little more asiago if needed or a little more buttermilk if you want it thinner (I like it to end of a bit thicker than heavy cream). Add 1 teaspoon granulated onion, 1/2 teaspoon granulated garlic, and a few turns of the white peppermill. Chill for an hour or more to let the flavors blend. (The dressing will firm as it chills. Whisk gently, strew a few dollops about the salad bowl, toss, add a dollop or two more, toss again and serve.)
The dressing--cold from the fridge and somewhat firm—makes a good vegetable dip. The morning after the steak dinner, I spread some on an omelet just before topping it with steamed asparagus, wilted spinach and caramelized shallot and folding it.
Rita
Would ClearJel (modified food starch) be a reasonable or good fix to keep the dressing thick? I've never used the product and I read that there is an instant version which is used for cold applications, whereas the regular is used for thickening heated or canned foods such as gravies and pie fillings in place of cornstarch.
Does anyone else have any experience with these products?
K Kruger, June 07, 2007 – ....Make the BASE FOR A RANCH DRESSING by combining in a blender ~3/4 cup buttermilk (or yogurt) with ~1/2 cup mayo. Add about 2 oz (1/4 of a package) of cream cheese which you've allowed to soften on the counter plus about 1/2 cup of finely grated asiago (a fine Microplane is good here so the cheese will be very fluffy); blend well then add a splash of rice or white wine vinegar. Taste for cheese and texture adding a little more asiago if needed or a little more buttermilk if you want it thinner (I like it to end of a bit thicker than heavy cream). Add 1 teaspoon granulated onion, 1/2 teaspoon granulated garlic, and a few turns of the white peppermill. Chill for an hour or more to let the flavors blend. (The dressing will firm as it chills. Whisk gently, strew a few dollops about the salad bowl, toss, add a dollop or two more, toss again and serve.)
The dressing--cold from the fridge and somewhat firm—makes a good vegetable dip. The morning after the steak dinner, I spread some on an omelet just before topping it with steamed asparagus, wilted spinach and caramelized shallot and folding it.
Rita