Classic Ranch Dressing
The original dressing served in the 1950s at Hidden Valley Ranch, a guest ranch near Santa Barbara, Calif., was made mostly from dry herbs and aromatics. To recreate that taste, this recipe is made with garlic powder instead of garlic, dried parsley instead of fresh, and so on. It makes enough seasoning mix for about 4 cups dressing; you can mix it, store it, then add dairy as needed. If you don’t like the zip of mustard, try hot sauce or Worcestershire sauce instead — or simply omit for a milder taste. To make a thick dip instead of a pourable dressing, reduce the amount of buttermilk to 1/4 cup.
- Serves: 4 persons
- 1 ½teaspoons dried chives
- 1teaspoon dried parsley
- 1teaspoon dried dill
- 1tablespoon onion powder
- 1teaspoon garlic powder
- 1teaspoon salt
- ¼teaspoon black pepper
- ¼teaspoon mustard powder (optional)
- 2tablespoons buttermilk powder (optional)
- ½cup chilled sour cream or mayonnaise
- ½cup chilled buttermilk
- Salt, to taste
Step 1For the seasoning mix: In a bowl, whisk all the ingredients together. Taste and adjust the seasonings to your liking. Transfer to an airtight container and store in the refrigerator until ready to use; it will keep indefinitely.
Step 2To make 1 cup dressing: In a medium bowl, place 1 tablespoon seasoning mix. Add sour cream and buttermilk and whisk together until smooth. Taste and add salt if needed. Serve immediately or refrigerate, covered, up to 2 days (or up to 2 weeks if made with mayonnaise).