Fermented Sea Buckthorn Ranch Dressing Recipe ⭐
This dressing is a unique twist on the beloved ranch, featuring the lively, citrus-like tang of fermented sea buckthorn juice. Its probiotic richness and herbaceous notes make it perfect for salads, dipping vegetables, or drizzling over grilled dishes.
Equipment
- 1 blender
- 1 set measuring spoons
- 1 glass jar with lid
- 1 spatula
- 1 chopping knife
- 1 cutting board
Ingrédients
- 1/2 cup fermented sea buckthorn juice
- 1/2 cup mayonnaise
- 1/4 cup sour cream or plain greek yogurt
- 1 tsp Dijon mustard
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh tarragon, finely chopped
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt (adjust to taste)
- 1/8 tsp freshly cracked black Kampot pepper
- 2 tbsp buttermilk (to adjust consistency)
Instructions
- Mix the Base: Blend together fermented sea buckthorn juice, the mayonnaise, sour cream (or Greek yogurt), and Dijon mustard in a blender.
- Add Herbs and Seasonings: Chop the dill, chives, & tarragon, and add the herbs along with the garlic powder, onion powder, salt, and black pepper. Blend roughly.
- Adjust the Consistency: Add buttermilk, 1 tablespoon at a time, until the dressing reaches your desired consistency—thicker for dipping, thinner for dressing.
- Taste and Adjust: Taste the dressing and adjust the seasoning or add more sea buckthorn juice for an extra burst of citrusy tang.
- Chill: Cover and refrigerate for at least 30 minutes to let the flavours meld together.
Video
Notes
Per Serving (2 tablespoons):
- Calories: ~103 (~52 Calories per tablespoon)
- Fat: ~10.9g
- Protein: ~0.1g
- Carbohydrates: ~0.6g