📝 About This Recipe
Born in the 1950s at Hidden Valley Ranch, this iconic American condiment reaches its peak potential when made from scratch with a rich, egg-based foundation. This recipe balances the tang of real buttermilk with a velvety homemade mayonnaise base, punctuated by a trifecta of fresh green herbs. It is a world away from bottled versions, offering a bright, creamy, and herbaceous profile that elevates everything from garden salads to artisanal pizzas.
🥗 Ingredients
The Creamy Base
- 1 Large Egg Yolk (at room temperature)
- 3/4 cup Neutral Oil (such as avocado or grapeseed oil)
- 1/2 cup Full-Fat Buttermilk (shaken well before measuring)
- 1/4 cup Sour Cream (high-quality, full-fat)
The Aromatics & Acid
- 1 tablespoon Fresh Lemon Juice (freshly squeezed)
- 1 teaspoon White Wine Vinegar (for a sharp back-note)
- 1 clove Garlic (turned into a paste with a pinch of salt)
- 1/2 teaspoon Dijon Mustard (acts as an emulsifier)
- 1/4 teaspoon Worcestershire Sauce (for hidden umami)
Fresh Herbs & Seasoning
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Fresh Italian Parsley (finely chopped)
- 1 tablespoon Fresh Dill (fronds only, finely chopped)
- 1/2 teaspoon Onion Powder (provides a concentrated savory depth)
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper (coarse grind preferred)
👨🍳 Instructions
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1
Begin by preparing your garlic paste: mince the garlic clove finely, sprinkle with a pinch of salt, and use the flat side of your knife to scrape and mash it against the cutting board until it forms a smooth paste.
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2
In a medium stainless steel or glass mixing bowl, whisk together the room-temperature egg yolk, Dijon mustard, and lemon juice until pale and slightly frothy.
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3
To create the mayonnaise base, begin adding the neutral oil drop by drop while whisking constantly. Once an emulsion forms, you can increase the flow to a very thin, steady stream until all the oil is incorporated and the mixture is thick.
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4
Gently fold in the sour cream into your fresh mayonnaise base using a silicone spatula until the mixture is uniform and silky.
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5
Slowly pour in the buttermilk while whisking gently. The consistency should transform into a pourable but still substantial dressing.
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6
Whisk in the white wine vinegar and the Worcestershire sauce to brighten the flavor profile.
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7
Add the garlic paste, onion powder, sea salt, and black pepper. Whisk thoroughly to ensure the spices are evenly distributed.
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8
Gently fold in the finely minced chives, parsley, and dill. Do not over-mix here; you want the herbs to remain vibrant and distinct rather than bleeding green into the sauce.
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9
Taste the dressing using a leaf of lettuce or a slice of cucumber to get a true sense of how it will pair with vegetables.
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10
Adjust seasoning if necessary, adding an extra squeeze of lemon for acid or a pinch of salt for depth.
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11
Transfer the dressing to a glass jar or airtight container and refrigerate for at least 30 minutes before serving.
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12
Before serving, give the jar a good shake or stir, as the ingredients may settle slightly during chilling.
💡 Chef's Tips
Always use room temperature egg yolks to ensure a stable emulsion when making the base. If the dressing is too thick for your liking, thin it out with an extra tablespoon of buttermilk. For the best flavor, let the dressing sit in the fridge for 2-4 hours; this allows the dried onion powder and fresh herbs to meld. Avoid using dried herbs if possible; fresh dill and chives are what give ranch its signature 'garden' flavor. If you are worried about raw egg yolks, you can substitute the yolk and oil with 1 cup of high-quality store-bought mayonnaise, though the flavor will be less rich.
🍽️ Serving Suggestions
Serve as a decadent dip for crispy buffalo cauliflower wings or classic chicken tenders. Drizzle over a wedge salad featuring iceberg lettuce, heirloom tomatoes, and crispy pancetta. Use as a cooling accompaniment to spicy jalapeño poppers or hot wings. Pair with a crisp Sauvignon Blanc or a light pilsner to cut through the creaminess. Spread onto a toasted turkey club sandwich for an elevated lunch experience.