I’ve tried everything when it comes to making homemade ranch dressing. I can’t even count how many “ranch spice” mixes I’ve experimented with. I’ve made it using yogurt, buttermilk and sour cream. The thing is my ranch lover (Big A) will have none of them.
She tells me her favorite is Granny’s ranch dressing. And Granny uses the Hidden Valley packets mixed with sour cream. I did that for a while but so much of it went to waste. And the bottled dressings always disappoint! So after a long break from making ranch, I tried a recipe that seemed simple enough but it called for quite a bit of dill. The dressing was way too “dilly” and that’s when it hit me. The type of ranch dressing Big A (and me) likes doesn’t have a ton of spices in it. Then I found this Hidden Valley knock of recipe on Todd Wilbur’s site and knew I was onto something.
I skipped the msg and upped the dried garlic and onion and decreased the pepper. I don’t have buttermilk on hand so I made my own. The key is it chill the dressing for at least a few hours if not overnight before serving. This was good and oh so simple.
Have you had success making homemade ranch dressing?
- ½ cup mayo
- ½ cup buttermilk
- ¼ tsp parsley flakes
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ⅛ tsp pepper
- pinch of thyme
- If you don't have buttermilk, mix 2¼ tsp white vinegar with ½ cup milk and let stand for 10-15 minutes.
- Place all ingredients in a small jar and mix well. Put in fridge for several hours or overnight.
- For a thicker ranch dressing try ⅓ cup buttermilk, ⅓ cup mayo and ⅓ cup sour cream or yogurt.