Buttermilk Herb Ranch

When I was in Culinary School we learned about the Five Mother Sauces in French Cuisine. We were taught that in these five sauces that all other sauces derive from. They would be Volute, Mayo / Hollandaise, Espagñole, Béchamel, and Vinaigrette. There has been an honorary sauce added over the years due to popularity, and that would be Tomato. But we found one exception…Ranch. It is so popular and yet it derives from none of these. We always joked that it was the “Sixth” Mother Sauce. So here is my version of the Sixth Mother Sauce! I think the French masters before me would be so proud!!! I really love to serve this as a salad dressing just like it is pictured below, but is great as an accompanyment to crudite or veggie fritters.

Buttermilk Herb Ranch

Handful of each fresh Herbs: Dill, Parsley, and Chives (finely minced)

1 clove of Garlic; minced

1 small Shallot; minced

1 tbsp of Light Mayo

1 tbsp of Fat Free Sour Cream

1 pint of Low Fat Buttermilk

1 tsp of Mustard Seeds

2 tsp of Red Wine Vinegar

Sea Salt and Black Pepper to taste

Place all ingredients a bowl and whisk together well. I like to do this at least an hour or more before I serve it so that it marinates. It is best to be served cold, and lasts up to 4 days.