Basic Ranch Dressing Recipe
Email
Ranch salad dressing has gone astray from its original tangy buttermilk-herb recipe first created for guests at a real place called the Hidden Valley Ranch near Santa Barbara, California. Hidden Valley sold out for the big bucks, turning its recipe into a bottled, mass-produced, sludgy mess that Americans love. But just because lots of people douse the white goop on everything from pizza to french fries is no reason you should. Throw away your preservative-laden bottled dressing and start shaking up your own.
To see this recipe with illustrated steps, check out The Basics: How to Make Ranch Dressing.
INGREDIENTS
- 1 cup well-shaken buttermilk
- 1/4 cup mayonnaise
- 3 tablespoons sour cream
- 3 tablespoons finely chopped Italian parsley
- 2 tablespoons finely chopped chives
- 4 teaspoons white wine vinegar or lemon juice
- 1 medium garlic clove, finely chopped
- 1/2 teaspoon kosher salt, plus more as needed
- 1/8 teaspoon freshly ground black pepper, plus more as needed
INSTRUCTIONS
Place all of the ingredients in a 2-cup Mason jar or other container with a tightfitting lid. Seal tightly and shake to evenly distribute all the ingredients. Taste and season with additional salt and pepper as desired. Refrigerate until chilled and the flavors have melded, about 1 hour. The dressing will last up to 3 days in the refrigerator.
justdorkin-
Yes, I definitely think your substitution could explain the consistency. Buttermilk is thicker than regular milk.
I made a half order of this recipe and it came out very runny. it ran through my lettuce and into the bottom of the bowl. I used buttermilk that was made from 1% milk and vinegar so not buttermilk from the store. Do you think that this could have caused the watery consistency or is this expected?
we all have our own ways.. hence the birth of cookbooks..
DILL??? In Ranch?? EW!!
what, no DILL? Are you INSANE?
For me, I added 1 tsp of sugar to balance the acidity of the lemon juice and buttermilk.