When I was young (I’m talking 10 years old, maybe younger) we always made our own Ranch Dressing. The recipe was from Kate (a friend of my mom’s). I was really into Ranch Dressing. I mean REALLY into Ranch Dressing.
I put Ranch Dressing on my corn on the cob (sorry Jane!) I put ranch dressing on my pork chops (now that I think about it, I put it on all my meat.) I put Ranch dressing on all my vegetables. Ranch Dressing was also a dip for potato chips, carrot sticks, pretzels. You get the point. I was REALLY into Ranch Dressing.
We can’t seem to find the originally recipe. I don’t remember much about the actually ingredients even though I was usually the one mixing it up. The one thing I remember is it was made with buttermilk. On a side note, another thing I remember about butter milk is that my Gramps used to drink it – yup, straight out of the carton. I used to think that was gross, now I don’t. He also used to drink the pickle juice out of the jar after the last pickle was eaten. nothing was ever wasted.
Since I don’t buy any salad dressing anymore I have been experimenting with different things. Last November I posted a recipe for Cilantro Vinaigrette salad dressing. It is very similar to one that I make a lot of the time with cilantro, mustard, olive oil and lemon juice (or white wine vinegar.) (I don’t know why, but “vinaigrette” is a hard word for me to spell correctly all the time!)
Now that I am making my own mustard, that is one less ingredient to buy.
Back to the Ranch Dressing… Long ago I got over the young crush I had on Ranch Dressing. We are still friends and we have even started hanging together a bit again. I have started making Ranch Dressing using herbs in my garden and my cupboard. NO, I am not slathering it on my corn on the cob or my pork chops, but I am glad that I have a way to make it myself for those times I do want to use it, say on a salad or a dip for carrots from time to time.
Homemade Ranch Dressing
- Equal parts Mayonnaise and Sour Cream
- Flat leaf (Italian)Parsley – finely chopped
- Chives minced (or onion)
- Fresh grated Garlic or Garlic powder
Mix together and set aside for 30 minutes to allow the flavors to blend together. Do a taste test and see if you need to adjust any of the flavors to your liking.
You can also substitute yogurt for the mayonnaise or the sour cream. I don’t always have mayo or sour cream on hand, so I use yogurt a lot of the time. You can even use milk or buttermilk to thin the recipe out if you want a runnier consistency.
If you like a more spicy dip, just add a few chopped peppers or dried pepper flakes. If it needs a little more tartness, add a small dash of white wine vinegar. There really are no rules.
P.S. I went out to get fresh dill and flat leaf parsley – but I was quickly reminded (when I saw the plants) that the deer had so happily munched my dill and parsley to the ground and the plants are still recovering. Oh well, I had dried dill and parsley in the cupboard.