HACKED RECIPE
Basic Ranch Dressing Recipe
By Orwandil
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Hacked from
Basic Ranch Dressing
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":/recipes/11053
- 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
- 1/8 teaspoon freshly ground black pepper
INSTRUCTIONS
- Place all ingredients in a 2-cup Mason jar or other container with a tightfitting lid. Seal tightly and shake to evenly distribute all 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.
Member recipes are not tested by the CHOW food team.
I've omitted the overly preserved mayonnaise and sour cream and opted for Lebnah. Since the Lebnah that I use has salt, I've omitted the salt as well.
I made mine exactly the way the recipe states. It was excellent. The grandchildren slather ranch on everything they eat, and they liked this just fine for "slathering". That the children liked it is actually pretty high praise. The rest of us put it on our salads like you are supposed to...and it was yum.
I like my ranch dressing a little lighter and I make it with yogurt, rayeb (fermented milk similar to buttermilk) mixed with about a tablespoon of fresh pesto. I season to taste with garlic powder, onion powder, dill, black pepper and salt.