Ingredients (9)
- 1 cup well-shaken buttermilk
- 1/4 cup mayonnaise
- 3 tablespoons sour cream
- 3 tablespoons finely chopped Italian parsley
- 2 tablespoons finely chopped chives
- 4 teaspoons white wine vinegar or lemon juice
- 1 medium garlic clove, finely chopped
- 1/2 teaspoon kosher salt, plus more as needed
- 1/8 teaspoon freshly ground black pepper, plus more as needed
- Calories291
- Fat26.94g
- Saturated fat6.08g
- Trans fat
- Carbs7.47g
- Fiber0.33g
- Sugar6.51g
- Protein4.81g
- Cholesterol25.52mg
- Sodium441.19mg
- Nutritional Analysis per serving (2 servings) Powered by
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Ranch salad dressing has gone astray from its original tangy buttermilk-herb recipe first created for guests at a real place called the Hidden Valley Ranch near Santa Barbara, California. Hidden Valley sold out for the big bucks, turning its recipe into a bottled, mass-produced, sludgy mess that Americans love. But just because lots of people douse the white goop on everything from pizza to french fries is no reason you should. Throw away your preservative-laden bottled dressing and start shaking up your own.
Game plan: You’ll need to make our Basic Mayonnaise recipe before you begin.
Instructions
Seal tightly and shake to evenly distribute all the ingredients. Taste and season with additional salt and pepper as desired. Refrigerate until chilled and the flavors have melded, about 1 hour. The dressing will last up to 3 days in the refrigerator.
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