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Homemade Ranch Dressing

9/11/2012

 
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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 
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Linda Peckel link
9/12/2012 12:11:47 am

Emily,
I love this recipe and will add it to my collection! I always make salad dressings because they taste so much better fresh. I can offer my easy recipe for oil-based dressings to make in 2 minutes: Pour a little olive oil in a little glass cup, Add one clove of garlic, cut in thirds. Salt and pepper--and any spice that inspires you that day

Linda Peckel link
9/12/2012 12:14:16 am

...didn't finish--my computer took over!

So, nuke the glass for 30 seconds to a minute,until the garlic is soft. Mash it with a fork, add salt and pepper and some balsamic vinegar. Let it sit while you make your salad. I love it with oregano as the spice on caprese salad!

She Makes and Bakes
9/12/2012 12:49:19 am

Thanks, Linda! I do something similar, but I've never thought to microwave it to get the garlic soft. Great idea. I'll have to try it next time!

Jessica@AKitchenAddiction link
9/12/2012 02:44:09 am

I love that you can freeze small amounts and defrost them right when you need some!

Angie@Angie's Recipes link
9/12/2012 04:26:52 am

Love ranch dressing! I made one similar using yogurt instead of sour cream. Need to whip up another batch for my salads.

baker street link
9/12/2012 06:25:29 pm

I do like ranch dressing but I've never made my own. This recipe would be a great place to start. :)

Stephanie @ Macaroni and Cheesecake link
9/15/2012 12:54:30 pm

Love homemade ranch and that is a GENIUS idea to freeze it in the mini muffin tin!! Love that idea!

Kimberly Alexandre
8/12/2013 03:08:48 am

I make a slightly different version that uses chives vs shallots and flat leaf italian parsley. I googled to see if I could freeze it because I always seem to throw so much away and it's so yummy!! Thanks for the mini muffin pan idea. I will use this method next time!


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     Welcome!

    Cooking is fun and easy at high altitude, but baking can be frustrating. About 90% of my recipes work everywhere, but some are adjusted so us mountain dwellers can enjoy baked goods from scratch. I hope you find great recipes on here for your family, and I'll let you know if any are adjusted for high altitude. 

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