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72 Comments
Picholine
July 22, 2020
Making tonight , growing all the herbs in my garden except shallots but have new jar of dried shallots ! I’m excited!
Picholine
July 23, 2020
Made Buttermilk Ranch and it turned out delish . I halved the recipe which was very easy. Picked and chopped my herbs, used Fresh lemon juice as I love the freshness! I had freeze dried shallots from Savory Spice and some smoked sweet paprika.
It’s my new go to ! I’m going to add some blue cheese to the next batch! Thanks!
It’s my new go to ! I’m going to add some blue cheese to the next batch! Thanks!
Adrienne W.
October 12, 2019
This was very tasty. I used lemon juice and didn't shake the buttermilk, so it was thin, which I didn't mind. Instead of chopping the herbs, I tossed them into a food processor with some water, then drained. I enjoyed this ranch for its flavor and also knowing it was fresh and all-natural, too. I love ranch, so this was a good find for me.
Eileen
August 11, 2017
Mark Bittman on New York Times adds both buttermilk powder and fresh buttermilk. The comments are positive. I'm going to try this.
Eileen
August 11, 2017
I like to make this dressing with homemade mayonnaise. After bringing the mayo ingredients to the mayo stage, just add the buttermilk and dressing ingredients to the bowl and continue blending.
Eileen
August 11, 2017
I've made dressing like this in winter, using dried herbs, and a fresh green onion adds a great fresh taste when fresh herbs are out of season. Blend it in a blender. Add a cucumber and it's cucumber ranch dressing.
Dawn
August 25, 2015
I've been making my own dressings for the last two or three years and can't stand the bottled stuff anymore. For my ranch, I use a combo of buttermilk, mayo and greek yogurt. I add fresh lemon juice, a smashed garlic clove, a little salt, chopped fresh chives and parsley and ... wait for it ... about 1/4 tsp to 1/2 tsp siracha. It adds a little kick and it's heavenly.
whiskeyish
July 31, 2013
I have to tell you, this isn't ranch dressing. This isn't just an ordinary ranch, at all. This is superranch--and we're on our fifth jar of it in two months. I'm pretty much in love with it.
I added a bit of chopped onion and thickened it up (more sour cream instead of mayo, a little less buttermilk) for a dip for fresh cucumbers and broccoli. I've put it on sandwiches, I've added it to salads and brushed chicken with it before grilling. It's perfect. I'm only moderately obsessed with it now (moderately, really), and you may well have converted me from the ranch-hating side of the fence.
I added a bit of chopped onion and thickened it up (more sour cream instead of mayo, a little less buttermilk) for a dip for fresh cucumbers and broccoli. I've put it on sandwiches, I've added it to salads and brushed chicken with it before grilling. It's perfect. I'm only moderately obsessed with it now (moderately, really), and you may well have converted me from the ranch-hating side of the fence.
tastysweet
January 16, 2014
whiskeyish, did you just use sour cream in lieu of mayo or just more of the sour cream as needed?
whiskeyish
January 16, 2014
Hey there!
Sour cream instead of mayonnaise to use the recipe as a dip. I used the standard recipe for sandwiches and salads, as well as putting it recently--don't judge--on ears of corn, then grilling them, in an attempt to retrieve a bit of summer.
(Tara--it's still superranch. A+, for real.)
Sour cream instead of mayonnaise to use the recipe as a dip. I used the standard recipe for sandwiches and salads, as well as putting it recently--don't judge--on ears of corn, then grilling them, in an attempt to retrieve a bit of summer.
(Tara--it's still superranch. A+, for real.)
Tara O.
January 16, 2014
BRILLIANT idea with the corn. I love grilled corn, and I might even suggest you then roll it in grated grana padano afterwards. No judgement. Invite me over.
tastysweet
January 16, 2014
Great idea with the corn. Thanks for clarifying the way you made the dressing.
LLStone
June 3, 2013
I'm on my 2nd batch - this one doubled. It's so very good. My hubs said that it's better than any ranch he's ever had, ever! It's really good over all the veg, and even with some crumbled bleu cheese. Thanks - we'll be making variations of this all summer!
SFoodGeek
June 3, 2013
Made it. Tried it. LOVED it! Thanks for reminding me how easy it is to make this fantastic dressing. Now I just wait for my veggies in the garden to ripen...or maybe I'll dip a potato chip in it! Cheers
tastysweet
January 16, 2014
chips are always in season in our house. We only love Trader Joe's Salt and Pepper chips. Ah, soooo good. Will go out now and buy the ingredients for this dressing. Can't wait to try. Thanks for sharing.
tastysweet
January 16, 2014
Looks like I replied to this post a while ago, but still haven't made it. Completely forgot. Not now. Will make it and write about it.
Amanda H.
June 2, 2013
I had cooked a stew for dinner but it didn't finish on time and it was too hot and humid for stew anyway. So I made this ranch dressing and served it with cut-up Israeli cucumbers, carrots, radishes, red pepper, asparagus, and baby artichokes. Along with a platter of Serrano ham, that was dinner. We ate out on the deck as the sun set, and enjoyed every bit of this delicious dressing. Double dipping was permitted! Thanks for sharing this with our community.
Tara O.
June 3, 2013
We had quite a similar dinner a few nights ago, for very much the same reasons — it was simply too steamy to cook, or eat a hot meal. Your evening sounds perfect. I'm thrilled to hear that you gave the recipe a try, and even more so that you enjoyed it. Thank you for inviting me to contribute to Food52.
Sara D.
June 2, 2013
I'm wondering how long this will keep in the fridge. I've never made my own ranch before (I know, I know) so curious as to how it keeps. Thanks!
Tara O.
June 2, 2013
While I'm no food scientist, I cannot definitely say in terms of safety. That said, I am personally comfortable keeping mine in the fridge for up to a week. The recipe can be halved neatly, if you have any concerns for storage.
Sara D.
June 2, 2013
Perfect, thanks! There's a fair amount that I do by trial & error as well, so appreciate the experiential feedback. It's less about concerns over safety and more about how often I'd have to make it :)
copywolf
June 2, 2013
Just mixed up a half batch in a Ball jar - had some buttermilk I needed to use up. Really yummy. Serving it tonight drizzled over roasted asparagus. Also consider chopping up some capers and throwing them in. Thoughts?
tastysweet
June 2, 2013
I think that is a great idea to put into err asparagus. And yes to capers. Can't wait to try this.... Tomorrow. Late lunch today. Just had drinks and now dessert. No dinner.
Tara O.
June 2, 2013
Yes to roasted asparagus! You could do sort of like sauce gribiche and have the ranch on the asparagus with chopped boiled egg and your capers. You could even fry the capers until they're crisp and add them at the end.
copywolf
June 2, 2013
Love the gribiche idea. Maybe later in the week. But just as it is on the asparagus was awesome along with sauteed fish. Thanks for an easy, elegant and versatile recipe.
tastysweet
June 2, 2013
That's a nice mason jar that is shown
Doesn't look like any I have. Where to buy?
Doesn't look like any I have. Where to buy?
Tara O.
June 2, 2013
Sorry, but do you mean the photos shown here, or the ones shown on my site? It's the same jar; the lid is a metal screw with a glass/clear lid.
Tara O.
June 2, 2013
I think it's maybe an optical illusion, tastysweet, as there's no lid in the photos here on the site — these jars have pronounced threads, so maybe that's looking like the seam of a lid? In the last photo on my site, you see the jar with the glass lid in place, without the metal ring to secure it. Sorry for any confusion!
Sukaina
June 2, 2013
Gorgeous recipe Tara. I like to add some creme fraiche in mine and here in Dubai, we use laban instead of buttermilk. Oh heck, I just call it dressing, not ranch anymore!!
Tara O.
June 2, 2013
Okay, so crème fraîche totally something I'm going to try. Thank you so much for the kind words.
Nomnomnom
June 1, 2013
Would tarragon work in this in place of the basil and/or parsley? I have a heap to use up. Cheers!
pierino
June 1, 2013
There's no reason you can't use tarragon. But you have to recognize that there is a threshold where it stops being ranch dressing and becomes something else. Not that that something else is bad it's just different. Frankly fresh basil has already crossed that threshold for me.
Sam1148
May 31, 2013
One thing people forget for ranch. MSG. Yup..I know. But was in the original..and instead of chopped fresh stuff..it was mostly dried stuff---it mixes better. Personalty I use a bit of 'Cavender's Greek seasoning' to the mix--which adds the MSG element and some lemon and herb flavorings.
Tara O.
May 31, 2013
It's true, the dried stuff (garlic, onion powder, herbs) in the original are a big part of what gives it the distinct flavour — and I'm a huge fan. Cool Ranch Doritos, anyone? I hoped this comes across as it was meant, as my variation on a classic, not at a try at knocking or recreating the original.
Sam1148
May 31, 2013
I wonder how well it works with powdered buttermilk?
I rarely purchase the quart of buttermilk at the supermarket---because I rarely use it until it spoils. I keep powdered buttermilk on hand though---in the freezer.
I rarely purchase the quart of buttermilk at the supermarket---because I rarely use it until it spoils. I keep powdered buttermilk on hand though---in the freezer.
Tara O.
June 2, 2013
Hmm, Sam, I honestly can't say as I don't have a huge amount of experience with powdered buttermilk; I hope you report back if you give it a try. That said, I've made this with soured milk (lemon juice + milk) and it has worked well when I've not had buttermilk on hand.
thirschfeld
May 31, 2013
I have been making ranch dressing too. I am very fond of minced pickled green onions or ramps in mine.
Allie S.
May 31, 2013
What would happen if one swapped the proprotions of the yogurt and mayo? Would love to try to make a slightly lower-cal version of this! Any advice?
pierino
May 31, 2013
Personally speaking I think yogurt has no place in ranch dressing, although a little sour cream can't hurt. But the balance is between the mayo and the buttermilk. Look at it this way, homemade is still waaaaayyyy better than the bottled stuff with all the processed ingredients that go into it. A few calories from Hellman's/Best Foods mayo won't kill you. It's going on a salad anyway, right?
daisybrain
May 31, 2013
I have used quark and that has worked nicely but you're probably not saving any calories that way.
Tara O.
May 31, 2013
The mayo not only adds body, but also seasoning and richness to the dressing; while you could use more yogurt, I think you'd have to make other adjustments to keep the flavour.
carswell
June 1, 2013
You can always use Hellmans low fat mayo. I do and can't really taste the difference between it and the full fat version.
No fat mayo is an entirely different beast and not related to anything approximating real mayo at all. Blech.
No fat mayo is an entirely different beast and not related to anything approximating real mayo at all. Blech.
ninadora
June 2, 2013
i often use silken tofu instead of mayo, just adjust the seasonings, you might need a pinch of sugar, a squeeze of lemon and some extra salt
pierino
May 31, 2013
I once actually met Steve Henson the inventor of ranch dressing. Totally by accident. He and his wife were having drinks in a restaurant bar in Solvang, CA and sitting right next to me. Steve wouldn't give up his recipe but he did give me a souvenir pen. Hidden Valley Ranch itself is located off Hwy 46 west between Paso Robles and Cambria.
daisybrain
May 31, 2013
I have been making my own ranch for years. It so kicks ass over anything you can buy and the variations are endless. Try adding garam masala and ginger.
Tara O.
May 31, 2013
Creamy, spiced ranch would be wonderful! I've swirled it through with harissa before, and za'atar. Delicious stuff.
AntoniaJames
May 31, 2013
My Ranch has a touch of tahini and (okay, maybe this disqualifies it as "Ranch"), a single, homemade bread and butter pickle cut into microbe-sized dice. I use MrsWheelbarrow's pickle recipe, by the way. Outstanding. ;o)
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