It would be remiss of me to leave Ranch out of Sauced any longer. My wife is a proud product of the Lone Star state, where Ranch seems to be the answer to everything. Before meeting her, I'd never seen Ranch used as a condiment on pizza, chicken, salad, steak, potatoes—they all call for liberal uses of buttermilk dressing.
Despite my best efforts, I couldn't get on board with her unbridled Ranch enthusiasm—that was until I made a homemade version.
Ranch has always been a little heavy-handed for me. Unless I had a reason to drown the flavor of whatever I was eating, I rarely dipped into it. This homemade version, on the other hand, strikes a mellower tone.
The creamy, rich buttermilk melds with the subtleties of fresh parsley, chives, and dill. The sour cream, mayonnaise, and lemon juice still give it a nice tang, but not to the point where it overpowers.
My wife found a point of contention with the loss of punch here, but it didn't stop her from finishing nearly an entire bowl. And it made a Ranch convert out of me! Who knows, next time we order pizza, I may just whip up another batch for some generous dipping.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
About This Recipe
|Yield:||Makes 1 1/2 cups|
|Active time:||10 minutes|
|Total time:||1 hour 10 minutes|
|This recipe appears in:||How to Assemble an Awesome Vegetable Platter Taste Test: Bottled Ranch Dressing|
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon finely chopped fresh chives
- 1 teaspoon finely chopped fresh dill
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper