Being from Upstate New York, I grew up consuming a LOT of Buffalo wings, which were normally served with blue cheese dressing on the side. Flash forward many years… and now, when I do eat wings, I usually dip them in Ranch. However, I don’t keep Ranch dressing in my fridge, so decided to make my own the other day since I recently made some delicious drumettes. I’m no Ranch dressing connoisseur, but I think this easy recipe is incredibly tasty!
The consistency of this is more of a dip, so if you desire it thinner to use on a salad, eliminate the sour cream.
- 1/2 cup light mayonnaise
- 1/4 cup buttermilk
- 2 tbsp. sour cream
- 1/8 tsp. white vinegar
- 1/4 tsp. dried chives
- 1/4 tsp. dried parsley
- 1/4 tsp. dried dill weed
- 1/4 tsp. garlic powder
- 1/8 tsp. onion powder
- Generous pinch of seasoned salt
- Generous pinch of ground black pepper
- Combine mayo & buttermilk in a bowl.
- Add the rest of the ingredients, and whisk well.
- Cover and refrigerate for at least 30 minutes prior to serving.
* Tip: If you’re a blue cheese person, simply add 1/2 tsp. Worcestershire to the recipe and some gorgonzola, and voila… blue cheese dressing!
Some people shy away from making this tasty breakfast or brunch dish because of two things; poaching the eggs and the Hollandaise sauce. So, since I’ve already given you a recipe for a Hollandaise that is both easy and low-calorie, I’ll now explain how to poach an egg, so you can fear no more. If you are really low on time, you can “cheat” and pick up a package of Knorr Hollandaise sauce mix.
- 2 English muffins
- 4 slices Canadian bacon or veggie sausage (I love Morningstar Farms original sausage patties)
- 4 whole eggs for poaching
- 2 tbsp distilled white vinegar
- 2 tsp coarse salt
- Hollandaise Sauce
- Saute the Canadian bacon/cook the veggie sausage in a little butter or cooking spray (veggie patties can be quickly cooked in the microwave).
- Split and toast the English muffins.
- Poach the eggs, as described below.
- Put toasted muffins (with a little butter, or my favorite, Smart Balance Light) on a plate, followed by a slice of the bacon or veggie sausage on each muffin side. Top with one poached egg and Hollandaise.
- Garnish with parsley, chives or an orange, if desired.
Poaching Eggs: In a medium-sized saucepan, heat 4 inches of water, the vinegar and the salt to boiling; then reduce to a simmer. Break each egg onto a saucer or into small cups or bowls. Now stir the water in a wide circle vigorously and slip eggs carefully into simmering water. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks. Remove from water by lifting each poached egg with a slotted spoon, but hold it over the pan briefly to let any water clinging to the egg drain off. Drain well before serving. As an easier alternative, you can use an egg poacher (available at local supermarkets).
Tip: To keep the eggs warm if you’re making them a little ahead of time, slide them, as they are cooked, into a large bowl of hot (not boiling) water. Don’t worry about them sticking together. Top with more hot water from time to time to keep them warm. The eggs will be soft, warm, and ready to eat when you are ready to serve them.
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