Ranch Dressing

From: Art of Gluten-Free Baking (http://artofglutenfreebaking.com)

Yield: 1 1/4 cups (295 ml)

Ingredients

3/4 cup (177 ml) mayonnaise (regular or non-egg version)

1/2 cup (118 ml) well-shaken buttermilk (or non-dairy milk mixed with 2 teaspoons of vinegar)

1 1/2 teaspoons fresh lemon juice

1/2 teaspoons mustard

2 teaspoons dried parsley (or 2 TBL fresh)

2 teaspoon dried dillweed (or 2 TBL fresh)

1/4 teaspoon garlic powder (not salt)

3/4 teaspoon onion powder (not salt)

salt to taste

In a medium bowl, whisk mayonnaise and buttermilk together

-whisk in lemon juice and mustard

-whisk in all seasonings

Store in a glass jar. It will keep for about 5 days in the refrigerator.