Talking Food with Cory Bahr: Ranch Dressing

I'm Chef Corey Bahr and today we're talking the lifeblood of The South: Ranch dressing. We just start with our base. We make this ranch at the restaurant. It goes on our slab salad. It's that big half head of Iceberg lettuce. We start with some Duke's mayonnaise. I love Duke's where its flavor. It has a nice little acidity. Really great. Some full-fat sour cream, full-fat buttermilk, some tarragon vinegar, you can also use white wine vinegar. Lemon juice. Garlic.

Use fresh chopped, always. Black pepper, salt, chopped green onion, and some parsley.

So for a couple of unconventional things we like to use these are Korean chili flakes, also known as gochugaru. You can get that Saigon Market down on Desiard Street and some fish sauce. Just mix those things up. We like to let this sit for at least four to six hours for the flavors to really come together that pepper corn will bloom along with those chili flakes and really bring these flavors together. The acid in there will also react with the buttermilk and the sour cream to cause this to thicken up. So that's another reason you want to let that sit. So there you have it, just a few ingredients and you made your own ranch dressing. Hey, if you want to cook this recipe for yourself, go to KNOE.com and click on Talking Food.