Pan roasting the spices and then freshly grinding them accentuates the unique and smoky flavor of this twist on a classic ranch dressing.
Be sure to visit Savory Spice Shop Franklin on Main Street in downtown Franklin to purchase the spices featured in the recipe. Follow them on Facebook for the latest offering and updates.
Ingredients
- 2 tsp. bourbon barrel smoked black pepper
- 1 tsp. dehydrated minced garlic
- 1 tsp. coriander seeds
- 1 tsp. yellow mustard seeds
- 1/2 cup mayonnaise
- 1/3 cup Greek yogurt
- 1 cup buttermilk
- 1 Tbsp. Worcestershire sauce
- 4 tsp. lemon juice
- 1/2 tsp. kosher salt
Directions
In a small skillet over medium heat, dry roast pepper, garlic, coriander and mustard seeds until just aromatic or the seeds start to pop. This will take 1 to 3 min.; stir constantly. Immediately transfer to a small bowl to stop the cooking and avoid burning. Transfer roasted spices to a spice or coffee grinder and grind into a coarse powder. Place ground spices in a medium bowl. Add the mayo and yogurt and stir to incorporate the spices thoroughly. Stir in the remaining ingredients until smooth. Chill before serving.
Serving Suggestions
Serve chilled over salad, as a dip for your favorite wings, or alongside veggie platter.
Yields
2 cups
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