1/2 cup Lacto-Fermented Whole Egg Mayonnaise
1/2 cup organic homemade plain yogurt or sour cream
1/2 tsp. parsley
1/2 tsp. dill (I find this too much; I use just a tad less)
1 tsp. celery seed
1/2 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. Himalayan pink salt (or 1 tsp. Lemon Brine)
5 drops (to taste) liquid stevia (optional)
Jar: Any sealing glass storage container.
Ferment: None (Ingredients already cultured
Measure & stir all ingredients together with whisk. Store sealed in the refrigerator. Keeps up to three or four weeks. Some separation may occur in storage; just whisk before serving.
This recipe can be made with store-bought mayo and yogurt, but without those lacto-fermented ingredients I find it doesn't last as long. At our house...it doesn't last very long anyway, and I make this dressing in double batches!
I just love this healthier version of Ranch Dressing, after realizing that the store bought varieties usually have GMOs and preservatives and all sorts of other "junk" in them I don't want to feed my family. (Have you read those labels recently?) Please post your comments!
When using garlic or onion brine in place of powders, use 1/3 to 1/2 as much.
When using fresh (not dried herbs), use about 3x as much, finely chopped.
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The success of every recipe shared on this site is dependent on the proper application of anaerobic pickling techniques. These recipes are designed specifically to work in The Probiotic Jar. Please follow the instructions in the Quick Start Guide when creating these recipes.