Jeffs Ranch Sauce Recipes

HOMEMADE BUTTERMILK RANCH DRESSING

Steps:

• Whisk mayonnaise and buttermilk in a medium mixing bowl until smooth. Add parsley, garlic powder, salt, onion powder, dill, and pepper; whisk until blended together. Place in the refrigerator until flavors have melded, about 20 minutes.

HOMEMADE RANCH DRESSING

Steps:

• Mix the mayonnaise, buttermilk, garlic, dill, honey, salt, mustard and pepper in a bowl. Store in an airtight container.
• Refrigerate after use.

RANCH DRESSING

Steps:

• Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4 cup buttermilk, parsley, chives, scallion, vinegar and pepper to taste. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days.

RANCH DRESSING II

Steps:

• In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

SMOKY BBQ RANCH

Steps:

• In a small bowl, combine the mayonnaise, buttermilk, dill, BBQ spice rub, granulated garlic and honey. Whisk to combine and serve cold with your favorite dippers.

LOUISIANA HOT SAUCE CHICKEN SANDWICH WITH CAJUN RANCH DRESSING

Steps:

• In a small bowl, whisk the buttermilk, hot sauce, honey, cumin, garlic, lime juice and sprinkle with salt and pepper. Place the chicken into a re-sealable bag and pour the buttermilk marinade over. Marinate in the fridge, at least 2 hours and up to overnight.
• Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and sprinkle with salt and pepper. Grill the chicken until cooked through and 165 degrees F, about 5 minutes. Remove from the heat.
• Place the cheese on the bottom of each roll, then top with 2 chicken thighs, lettuce and a dollop of Cajun Ranch Dressing.
• In a medium bowl, combine the mayonnaise, buttermilk, hot sauce, lemon juice, blackening seasoning, mustard, salt and cayenne. Fold in the scallions, celery, red peppers and garlic with the mayonnaise mixture.

MAMA MAURO'S RED SAUCE

Steps:

• Bring a pot of water to a boil. Score the top of each tomato with a ¿T.¿ Drop the tomatoes in the water for 2 minutes, then remove with tongs and let cool. Once cool, peel off the skins and squish out most of the seeds of the tomatoes; you can use plastic gloves to handle the tomatoes during this process. (If you like you can freeze the tomatoes at this point and continue making the sauce at another time.)
• Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and golden around the edges, 6 to 8 minutes. Add the garlic, Italian seasoning and oregano and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the wine and deglaze the pan by scraping up any browned bits from the bottom.
• Add the tomatoes and bay leaf and increase the heat to medium-high. Cook, stirring every couple of minutes, until the sauce is thickened and deep red, 50 to 60 minutes. Season to taste with salt and pepper. Add a bit of sugar if it is too acidic. Discard the bay leaf. Add the basil when ready serve.