Ranch Dressing, Video How to

Ranch Dressing

Did you know you can make Ranch Dressing?  It’s surprisingly complex with many hard to find ingredients.  But if you can get of ahold of this, it’s a piece of cake!

Soybean Oil, Water, Egg Yolk, Sugar, Salt, Cultured Nonfat Buttermilk, Natural Flavors (Soy), Spices. Less than 1% of Dried Garlic, Dried Onion, Vinegar, Phosphoric Acid, Xanthan Gum, Modified Food Starch, Monosodium Glutamate, Artificial Flavors, Disodium Phosphate, Sorbic Acid and Calcium Disodium EDTA as Preservatives, Disodium Inosinate and Disodium Guanylate.

Not what you were expecting?  I could dissect the ingredients and let you know one by one how awful it is but can you just trust me on this?  Bad stuff (mostly).  How did they make Ranch Dressing before we had all these marvelous chemicals to choose from?  The real ranch dressing is actually very simple using ingredients you probably have in your kitchen and it takes all of about 5 minutes, 6 if you include the clean up.  And it tastes so much better!

This recipe is one I have posted before.  I just wanted to revisit it to show how easy it actually is. I made a video of me making it from start to finish in 3 1/2 minutes.  I did chop the onion ahead of time and have everything within arms reach for the sake of convenience.  Everything is made in the mason jar that will hold the dressing so clean up is very minimal (yay!).  No blender to disassemble and clean, but you can if you want to.  Please be kind, this is my first attempt at video editing.

Ranch Dressing

  • 1/4 cup kefir, yogurt, buttermilk or sour cream (sour cream makes a great dip)
  • 1 egg yolk
  • 1/2 small onion (or 1 shallot) roughly chopped
  • 1-2 garlic cloves
  • 1 tbsp fresh dill
  • 1 tbsp fresh parsley
  • a pinch of sea salt
  • 1 tbsp apple cider vinegar
  • 1/2 cup extra virgin olive oil

In a wide mouth mason jar add all ingredients except olive oil.  With a stick blender, quickly blend up ingredients a bit.  With blender running, slowly drizzle olive oil into the mixture.  When the oil is all emulsified, it’s done!  Store in the fridge.


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3 comments to Ranch Dressing, Video How to

  • […] never been a huge fan of celery.  It’s been more of a tool to get the peanut butter or ranch dressing to my mouth.  But for some reason, the thought of pickled celery sounded good.  Well I finally […]

  • […] so savory ingredients). Make your own dressing! Here are a few of mine, Lemon Poppyseed Dressing, Ranch Dressing, Caesar, Curried Lemon Dressing. This dressing from Whole New Mom is amazing as well Moroccan […]

  • Zee

    I would argue that a true ranch would use chives instead of onion, and garlic powder instead of fresh garlic. I do know that garlic powder doesn’t have the same health benefits, but if you want it to taste “right”, you must use some garlic powder. Even if you choose to use BOTH, it’s one of those lynch pin items. For most people, a ranch just won’t be a ranch without garlic powder.

    You also don’t need to add ANY oil OR egg yolk to this if you chop the herbs by hand and simply fold them in. You can use half buttermilk, half sour cream for a thick mixture that resembles. Blending it with a blender causes buttermilk and kefir to go runny. If you fold the herbs in by hand, the thinning of the buttermilk/ kefir would never happen to begin with, so you wouldn’t need to add oil to re-thicken it.

    Last but not least, there WAS no ranch dressing before the time chemicals and preservatives. It was invented in the 1950’s, by Hidden Valley. They sold packets of dry mix that went into buttermilk… and sold the company in the 70’s or so, and then that company eventually made the gross, but shelf stable version.

    If you want “real” ranch, you buy a packet of the hidden valley dry stuff and follow the directions. Because that’s the original. No doubt this is good, but ranch dressing isn’t one of those mysterious recipes that’s lost to time. The original model is still right there to compare. Dry, pre-mixed Hidden Valley is Ranch. If it doesn’t taste pretty close to that, you’ve just made some other creamy dressing. (And in this case, based on how much onion was used, I would say a creamy onion dressing.)

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