Originally Posted by Claire
I've never made mayo from scratch, but do make my own version of ranch. Sometimes (depending upon the quality of the yogurt or buttermilk I buy) seems runny. Never occurred to me to add a cracker or two to the mix.
In the summer I use fresh herbs from the garden. In the winter I often resort to Penzey's spices; ironically not their ranch mix but their creamy peppercorn or green goddess mixes.
I read somewhere to add saltines to the ranch to thicken it........I just had the townhouse crackers closer to the blender, so I am trying it.
The mixes from Penzey's sound good, for me, especially the green goddess mix.
I would use the ranch as a base to green goddess or parmesan peppercorn or even blue cheese dressing........for a little variety. That's why I like having it around.
PS. Claire--I thought you made most things homemade.....made any kimchi lately?