Homemade Ranch Dressing - Recipe Diaries (2024)

FAQs

What gives ranch dressing its distinctive flavor? ›

“But the particular flavor of traditional ranch can only be achieved with the dry versions of all those aromatics: garlic and onion powder, dried herbs, powdered pepper and buttermilk.” That's because fresh ingredients were rare in Alaska at the time.

If you don't have time or inclination to make your dressing from scratch, but you want that elevated restaurant-style ranch, think about zhuzhing up the bottled version with things like finely chopped shallot or scallion, a clove of minced fresh garlic, a splash of buttermilk or dollop of sour cream if you have them ...

Stored in a well-sealed container in the fridge (assuming you began with fresh sour cream and buttermilk) your buttermilk ranch dressing should keep for up to two weeks. Help it stay fresh by not dipping anything directly into the container that you're storing it in—for example, a half-bitten carrot.

Directions. In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise until smooth. Whisk in thyme, garlic, and cayenne pepper. Season to taste with salt and pepper.

It's no secret that Hidden Valley Ranch is a staple ingredient in many homemade ranch dressings, but did you know that restaurants also rely on this classic brand? According to several chefs I spoke with, Hidden Valley Ranch provides the perfect balance of tanginess and creaminess that customers love.

Selected Corn, Vegetable Oil, Seasoning (Modified Milk Ingredients, Salt, Corn Starch, Tomato Powder, Vegetable Oil, Onion Powder, Sugar, Garlic Powder, Monosodium Glutamate, Maltodextrin, Cheddar Cheese, Dextrose, Malic Acid, Corn Syrup Solids, Sodium Acetate, Colour, Spices, Citric Acid, Disodium Inosinate, Disodium ...

One of my favorite ranch boosts is adding something spicy. Squirt in some Sriracha or Mexican-style hot sauce, or add a spoonful of Moroccan harissa paste, wing or Buffalo sauce, or some diced chipotle peppers in adobo sauce.

The difference is dairy

The dry ingredients in ranch dressing are pretty much the same across the board: salt, herbs, and powdered buttermilk, per Mel. When you make the famous dressing from a packet, you add fresh dairy products, including mayonnaise, milk, and/or sometimes buttermilk or sour cream.

The ranch packet has a fresher taste, because you add your own mayo and milk. Even though all the herbs and spices in the mix are dried, they rehydrate quickly and leave you with a product that feels homemade. This version of Hidden Valley Ranch is more flavorful than the bottled version and much, much thicker.

Ranch normally has a pleasant smell, so if it develops any kind of foul odor, it's likely past its prime. If you can't determine its quality from its texture or smell, you can also taste the dressing to see if it still tastes high quality.

Can I freeze ranch? ›

To Freeze: Freezing homemade ranch isn't recommended since the taste and texture tends to change once it's thawed.

Who Invented Ranch? Around 1950, Steve Henson unknowingly made history when he whipped up a unique mixture of dry herbs and buttermilk. Originally a plumber, Steve came up with the concoction while working briefly in Anchorage as a construction worker and part-time cook for his crew.

To thicken the dressing you can add a teaspoon of cornstarch.

Whisk mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt, and pepper together in a large bowl until well-combined. Cover and refrigerate for 30 minutes before serving.

What makes ranch ranch? It's a combination of creaminess (from buttermilk, sour cream, sometimes mayonnaise) and herbaceousness (often parsley, thyme, dill), plus a long pull of allium (onion and garlic) and a shot of black pepper.

While many restaurants use mass produced ranch mix, they often add it to a higher-quality base. This might include milk, buttermilk, sour cream, or mayonnaise. So when you notice that the ranch in a restaurant tastes better than the bottled dressing from the store, what you're really tasting is delicious, creamy fat.

The reason it's so beloved is because it has a very particular aromatic flavor profile, which all comes down to the seasoning. Where the sauce typically differs is in its consistency. Some dressings are thicker, tangier, or creamier, but ultimately they can all be recognized as ranch.

But there are some usual suspects: buttermilk, mayonnaise, herbs (especially dill, chives, and parsley), garlic, vinegar (often white distilled), and spices (from paprika and cayenne to black pepper and mustard). Sometimes sour cream joins in for extra tang and richness.