📝 About This Recipe
Forget the bottled stuff; this homemade ranch is a revelation of creamy textures and vibrant, garden-fresh flavors. Born from the tradition of Hidden Valley but elevated with premium ingredients, this version eliminates hidden sugars while maximizing the punch of fresh herbs and tangy buttermilk. It is the perfect balance of richness and zing, creating a versatile condiment that will make you swear off store-bought forever.
🥗 Ingredients
The Creamy Base
- 1 cup Mayonnaise (high quality, avocado oil based or sugar-free)
- 1/2 cup Sour Cream (full fat for best texture)
- 1/2 cup Buttermilk (shaken well; adds the signature tang)
Fresh Garden Herbs
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Fresh Dill (stems removed, finely chopped)
Aromatic Seasonings
- 1 clove Garlic (grated into a paste or very finely minced)
- 1/2 teaspoon Garlic Powder (for depth of flavor)
- 1/2 teaspoon Onion Powder (adds savory sweetness without sugar)
- 1/4 teaspoon Dried Mustard Powder (provides a subtle back-end kick)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (coarse grind preferred)
The Brighteners
- 1 teaspoon Fresh Lemon Juice (cuts through the fat)
- 1/2 teaspoon Worcestershire Sauce (ensure brand is sugar-free/anchovy based)
👨🍳 Instructions
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1
Begin by finely mincing your fresh chives, parsley, and dill. Ensure the herbs are dry before chopping to prevent them from bruising or turning into a paste.
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2
Prepare the fresh garlic by grating it with a microplane or mincing it and then smashing it with the side of your knife and a pinch of salt to create a smooth paste.
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3
In a large glass mixing bowl, combine the mayonnaise and sour cream. Use a whisk to blend them until completely smooth and no lumps remain.
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4
Slowly pour in the buttermilk while whisking constantly. The mixture should be thick but pourable; if you prefer a thinner dressing, you can add an extra tablespoon of buttermilk later.
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5
Add the prepared fresh garlic paste, garlic powder, onion powder, and dried mustard to the creamy base.
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6
Fold in the chopped fresh chives, parsley, and dill using a silicone spatula to ensure the herbs are evenly distributed throughout the dressing.
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7
Add the lemon juice and the sugar-free Worcestershire sauce. These acidic components are vital for balancing the richness of the dairy.
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8
Season with the sea salt and freshly cracked black pepper. Start with the recommended amounts and adjust based on your preference.
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9
Whisk the entire mixture vigorously for 30 seconds to emulsify the oils and liquids, ensuring a cohesive texture.
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10
Taste the dressing using a piece of lettuce or a vegetable stick rather than a spoon to get a true sense of how it will pair with food.
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11
Transfer the dressing to a clean glass jar or an airtight container.
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12
Cover and refrigerate for at least 30 minutes. This 'resting' period is crucial as it allows the dried spices to hydrate and the fresh herb flavors to infuse into the cream.
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13
Give the jar a good shake or stir before serving, as some settling may occur.
💡 Chef's Tips
Always use fresh herbs over dried whenever possible; the vibrancy they provide is the secret to a professional-grade ranch. If your dressing feels too thick after chilling, whisk in a teaspoon of water or additional buttermilk until the desired consistency is reached. To make this dairy-free, substitute the sour cream and buttermilk with unsweetened almond milk yogurt and a splash of apple cider vinegar. Avoid using 'fat-free' mayonnaise or sour cream, as these often contain cornstarch and hidden sugars to compensate for the loss of flavor. Grating the fresh garlic into a paste ensures you get the flavor without biting into a raw spicy chunk of garlic.
🍽️ Serving Suggestions
Serve as a premium dip alongside crunchy celery stalks, rainbow carrots, and sliced bell peppers. Drizzle generously over a wedge of crisp iceberg lettuce topped with crumbled bacon and cherry tomatoes. Use as a cooling accompaniment to spicy buffalo cauliflower bites or grilled chicken wings. Slather onto a bunless burger or a grilled portobello mushroom for a rich, savory fat bomb. Pair with a glass of crisp, dry Sauvignon Blanc or a sparkling mineral water with lime.