Even though I make a lot of things from scratch, I had never made my own ranch dressing. In fact, I had never really made my own salad dressings, period. I think it's because even though it's kind of gross, it's nice how long the bottles last. I'm not really one who eats salads every night or wants the same dressing time after time. I don't dip everything possible in ranch, either. So I like to have a dressing that lasts awhile.
But I finally took the plunge and made my own ranch. It tastes great, and it's nice knowing exactly what's in it. The only downside is that it lasts for only four days. However, I took the leftover dressing and divided it into a mini muffin pan. I stuck that in the freezer and then popped the little dressings out when they were frozen, wrapped them in plastic wrap, and placed them back in the freezer. When I need some ranch, I can pull out a little cup of it, defrost it on the counter, and it's ready to go. It's so much better than having a bottle sit in my fridge for months (or maybe even a year-yikes). This is such a great recipe...the dressing tastes fresh and amazing. I love to add some cayenne pepper for a tiny kick, but that's up to you.
Homemade Ranch Dressing Recipe
Yield: About 1 1/2 cups
Print this recipe
1/2 cup buttermilk
1/2 cup mayonnaise
6 tablespoons sour cream
1 tablespoon minced shallot
1 tablespoon minced fresh parsley
1 tablespoon minced fresh dill
1 garlic clove, minced
1 teaspoon lemon juice
Pinch sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper (optional)
In a medium sized bowl, whisk together the mayonnaise, sour cream, shallot, parsley, dill, garlic, lemon juice, sugar, salt, pepper, and cayenne pepper (if using). Add the buttermilk slowly until it reaches your desired consistency (one half cup will yield a thin dressing). Store it covered for up to four days in the refrigerator; whisk it before using.
Source: The America's Test Kitchen Family Cookbook
But I finally took the plunge and made my own ranch. It tastes great, and it's nice knowing exactly what's in it. The only downside is that it lasts for only four days. However, I took the leftover dressing and divided it into a mini muffin pan. I stuck that in the freezer and then popped the little dressings out when they were frozen, wrapped them in plastic wrap, and placed them back in the freezer. When I need some ranch, I can pull out a little cup of it, defrost it on the counter, and it's ready to go. It's so much better than having a bottle sit in my fridge for months (or maybe even a year-yikes). This is such a great recipe...the dressing tastes fresh and amazing. I love to add some cayenne pepper for a tiny kick, but that's up to you.
Homemade Ranch Dressing Recipe
Yield: About 1 1/2 cups
Print this recipe
1/2 cup buttermilk
1/2 cup mayonnaise
6 tablespoons sour cream
1 tablespoon minced shallot
1 tablespoon minced fresh parsley
1 tablespoon minced fresh dill
1 garlic clove, minced
1 teaspoon lemon juice
Pinch sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper (optional)
In a medium sized bowl, whisk together the mayonnaise, sour cream, shallot, parsley, dill, garlic, lemon juice, sugar, salt, pepper, and cayenne pepper (if using). Add the buttermilk slowly until it reaches your desired consistency (one half cup will yield a thin dressing). Store it covered for up to four days in the refrigerator; whisk it before using.
Source: The America's Test Kitchen Family Cookbook
