08
Dec
09

Ranch Dressing

  Ranch dressing was made popular by the Hidden Valley dude ranch in Santa Barbara sometime in the 1950s.  Long before the Clorox company bought the formula and revised it several times to make it more shelf-stable, this dressing capitalized on fresh ingredients and the tang of buttermilk.  This recipe is adapted from the original formula that made ranch one of the most popular salad dressings today.  Though maybe not the flavor most are accustomed to pouring from a plastic bottle or mixing from a paper packet, the fresh and vibrant taste of this dressing is a perfect accompaniment to veggies and meats alike.

Clorox purchased the Hidden Valley Ranch brand in 1972 for $8 million.

Make a paste from smashing and finely chopping together:

• 1 garlic clove

• 2 pinches of kosher salt

Whisk paste together with:

• ½ cup buttermilk

• 1 tbsp. fresh parsley leaves, minced

• 1 tbsp. fresh dill, finely chopped

• 1 tbsp. fresh chives, snipped

• 2 tbsp. freshly squeezed lime juice

• 1 scallion, trimmed and finely sliced

• ½ cup mayonnaise (add 1 tsp. of white wine vinegar if using store-bought mayo.)

• ½ cup sour cream

• Salt and freshly ground pepper to taste

For a thicker dressing, add mayo or sour cream.

For a thinner dressing, add buttermilk

Use before the expiration dates of the buttermilk and sour cream.

Advertisements


Categories

Our Flickr Photostream

Oriole Park at Camden Yards 009

More Photos

%d bloggers like this: