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Food & Travel

Ranch dressing

By Sheryl Julian
Globe Staff / November 3, 2010

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Makes 1 1/2 cups

1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup buttermilk
Juice of 1/2 lemon
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
2 tablespoons chopped celery leaves
Salt and pepper, to taste
1. In a bowl, whisk the sour cream and mayonnaise until they are smooth. Gradually whisk in the buttermilk.

2. Add the lemon juice, mustard, garlic, celery leaves, salt, and pepper. Stir thoroughly. Taste for seasoning and add more salt or pepper, if you like.