Ranch Dressing

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Here is a homemade version using fresh herbs that is quite easy to put together and super-delicious.

Prep Time: 15 minutes | Total Time: 35 minutes | Serves: 10-12

I think everyone who loves ranch dressing has probably tried all the brands seeking to find their favorite, and maybe even tried their hand at making it homemade. Here is a homemade version using fresh herbs that is quite easy to put together and super-delicious.

Quite a few websites state that ranch dressing is America’s favorite salad dressing. I’m not surprised. It’s offered in every restaurant that serves salad, and most grocery stores shelve a plethora of brands and flavors of this bottled condiment.

The history of ranch dressing began in the 1950s, according to multiple websites. Here’s an article that I enjoyed reading that you can pop over to if you’re interested. Ever heard of the Hidden Valley brand? I believe most of us have.  This article describes the association of this brand and the beloved ranch dressing. Fun read at New York Times.

My Ranch Dressing recipe uses fresh herbs. I like the softer texture and fresher flavor that comes with using these bright green herbs. If you chose to use dried, you’ll have to adjust your amounts (see Notes). You’ll also want to allow the dressing to sit while the dried herbs soften. Using fresh herbs just makes a better dressing, I think. Dried herbs have their place in cooking and baking, so my pantry has a variety of jars. But, when it comes to homemade ranch dressing, fresh is king.

A sharp knife and cutting board are useful here. Some of you may have the gadgets that roll over your herbs and mince them. Those certainly make things efficient, but the basic tools work great here, too. 

This recipe uses FRESH herbs. If you choose to use dried, your amounts will have to change. Generally speaking, dried herbs are more concentrated, so you would use less amounts of dried herbs. A common rule for substitution is 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. The Pioneer Woman has a really informative article by Kate Trombly O’Brien on fresh vs. dried herbs (see post here).

I have a Lettuce Wedge recipe where this yummy Ranch Dressing is showcased.  Check it out for a first course for your next dinner.

 

Ranch Dressing

Pantry To Table
Here is a homemade version using fresh herbs that is quite easy to put together and super-delicious.
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Prep Time 15 minutes
Total Time 35 minutes
Course Salad
Cuisine American
Servings 11
Calories 114 kcal

Ingredients
  

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3/4 cup buttermilk
  • 1/4-1/2 teaspoon garlic powder, to taste
  • 1/4-1/2 teaspoon onion powder, to taste
  • pinch freshly ground black pepper
  • 1/2-3/4 teaspoon kosher salt, to taste
  • 1 1/2 tablespoons lemon juice, or 2 T if you like it more tangy
  • 1 1/2 teaspoons Dijon mustard
  • 2 tablespoons fresh dill weed, minced
  • 3 tablespoons fresh Italian parsley, minced
  • 3 tablespoons fresh chives, thinly sliced

Instructions
 

  • In a medium bowl, whisk all the ingredients together. (I would begin with the smaller amounts (1/4t t) of garlic powder, onion powder, and lemon juice. These can always be added if you’d like a stronger flavor.)
  • If time allows, let the dressing rest for 20 minutes for flavors to meld. Or cover and refrigerate for an hour or until ready to use.
  • Give the dressing a good stir, taste, and adjust any seasonings and/or herbs to taste. Dressing is ready to serve.

Notes

A general serving size for salad dressing is two tablespoons. The nutrition chart here shows three tablespoons for a serving size. If you choose to use more or less than the serving size and need nutrition amounts, you will need to calculate that for yourself.
I use full-fat dairy when I make this dressing. It is so delicious and full of flavor, and not served in copious amounts, so I can justify the full-fat products.
Lemon juice – if you use freshly squeezed, squeeze over a sieve to remove pulp and seeds. Either fresh or bottled would work, but of course, juice from a fresh lemon would have a little edge over bottled.
There are many brands of Dijon. I used Grey Poupon. Remember the commercials of the people handing one another a jar from one car to another (early 1980’s)? Maybe that’s why I use this brand, just for nostalgic sake.
I use Italian parsley instead of curly parsley. I prefer the flavor and texture of the Italian, really in every dish. I never even buy the curly parsley.
Nutrition Facts
Ranch Dressing
Amount per Serving
Calories
114
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword lettuce wedge, salad, homemade ranch, dressing
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