Remember what I said about salad with ranch dressing a few days ago? I meant that gloopy, greasy, overly sweet stuff from the bottle. Not this glorious creamy dressing that might as well be from heaven.
My husband claimed to hate ranch dressing until I started making it from scratch. Truthfully, I didn’t even like ranch dressing all that much until I started making it from scratch.
I’m not going to lie to you and tell you that homemade ranch is better for your health. It’s not about health with ranch, is it? It’s about finding anything you can possibly use to dip into or slather with it.
The leafy greens are just a means of making ourselves feel better about eating ranch–am I right?
You’ll find all sorts of recipe for ranch. We prefer a simple, straightforward approach…that involves making homemade mayo. Ahem. Not quite so simple, but worth the little bit of extra effort. It will still be fantastic with store-bought mayo. Just try to find a really good brand that doesn’t use a lot of fillers and sugar and stuff. They’re not so great.
As for seasonings, a little fresh dill and parsley is all you really need. I used carrot tops because they are so good and I never like to waste them. The flavor is similar to parsley. Feel free to add cilantro if you like, or make it spicy with a pinch of cayenne, or add more cracked pepper or finely grated Parmigiano Reggiano.
Homemade Ranch Dressing
heaping 1/2 cup each: homemade garlic mayonnaise and full-fat sour cream
1/2-3/4 cup milk or buttermilk
juice of 1/2 lemon
small handful each: fresh dill, carrot tops (or parsley)
1 tender green onion, sliced
coarsely ground black pepper, to taste
salt, to taste
Place all the ingredients, except for the milk, into a blender or food processor, and pulse until well blended. Add milk to thin dressing to desired consistency. Transfer to a clean jar and chill until ready to use. Keeps well about 1 week. Serve over salad greens, or use as a dip.
Makes about 2 cups.