Ranch dressing

                Ranch dressing now are ubiquitous on grocery-store shelves because the original homemade version was so good. It still is, and it doesn't take long to make. In Texas it's served on everything from lettuce to baked potatoes.

Makes 1½ cups

• ¾ cup mayonnaise
• ½ cup buttermilk
• 1 tablespoon minced parsley
• 2 teaspoons minced onion
• 2 garlic cloves, minced
• ½ teaspoon coarse-ground black Pepper
• ¼ teaspoon salt
• Splash of white vinegar

1. Combine all the ingrédients in a large lidded jar and shake them well.
2. Chill at least 30 minutes.
3. The dressing keeps, refrigerated, at least 5 days.

Variation : For jalapeno ranch dressing, add two minced fresh or pickled pods.

BON APPETIT