Bowl of Ranch Dressing
(click to enlarge)

Ranch Dressing


North America
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 cup
**
20 min
Yes		 Originating in California, at Hidden Valley Farm, Ranch Dressing is now distributed by several companies in North America. This version is richer than commercial products. See also Comments

1/2
1/2
1/2
2
1
1
1/4
1/2
1
1/4
2
c
c
c
T
T
T
t
t
t
t
t
Mayonnaise
Sour Cream
Buttermilk (1)
Dill fresh
Parsley
Chives
Onion Powder
Garlic Powder
Salt
Pepper
Vinegar white wine
Make   -   (20 min)
  1. Chop the Fresh Herbs small for measuring, moderately packed. Run them very fine in a Mini-Prep processor or by some other means.
  2. Whip together All Items. I just add all the rest of the items to the Mini-Prep.
  3. Stored in the fridge in a sealed jar the dressing should last for about 2 weeks - if you don't dip things directly into the jar.
NOTES:

  1. Buttermilk

      Buttermilk only comes in full quarts around here, which is far more than I want. Regular milk can be found in much smaller bottles and could be soured with Lemon Juice, but I always have Plain Yogurt on hand and use 1/4 cup Yogurt and 1/4 cup water.

  2. Jalapeño Ranch Dressing:

      To the above recipe add 2 Jalapeño Chilis chopped fine. Capped and chopped they will add quite a bit of heat. Cored, but with remaining veins in the heat will be medium. Cored with all veins scraped out there will be almost no heat, disgusting, but approprate for folks from the Frozen North.

  3. Comments:

      Originally, and commercially, this dressing is made with dried herbs. I, and some otheres, prefer fresh herbs, but, if you wish to use dried, use 1 teaspoon Dill Weed, and 1/2 teaspoon each of Parsley and Chives.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
9jd_ranch1 240702 inet var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.