Equipment
Ingredients
Dairy Base
- 115 g mayonnaise, full fat
- 115 g sour cream, full fat
- 120 ml cultured buttermilk
Aromatics and Seasonings
- 2 g dried parsley
- 1 g dried dill weed
- 1 g dried chives
- 3 g garlic powder
- 3 g onion powder
- 2 g dehydrated minced onion
- 3 g fine sea salt
- 2 g black pepper, freshly cracked
- 1 g monosodium glutamate
- 5 ml lemon juice, freshly squeezed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 92 kcal
- Protein
- 1 g
- Carbohydrates
- 2 g
- Fat
- 9 g
- Fiber
- 0 g
- Sugar
- 1 g
- Sodium
- 187 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 10 mg
- Potassium
- 49 mg
- Calcium
- 29 mg
- Iron
- 0.2 mg
- Magnesium
- 5 mg
- Phosphorus
- 22 mg
- Zinc
- 0.1 mg
- Vitamin A
- 17 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 18 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.0 mg
- Folate
- 3 mcg
- Water
- 19 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a medium mixing bowl, combine the mayonnaise and sour cream. Whisk vigorously until the mixture is completely smooth and homogeneous.
Gradually pour in the cultured buttermilk while continuing to whisk. Ensure the buttermilk is fully incorporated without any lumps.
Add the dried parsley, dried dill weed, dried chives, garlic powder, onion powder, dehydrated minced onion, fine sea salt, black pepper, monosodium glutamate (if using), and lemon juice. Stir well to evenly distribute the spices.
Transfer the dressing to an airtight glass jar or container. Cover securely and place in the refrigerator for at least 1 hour before serving. This resting period is critical for rehydrating the dried herbs and allowing the flavors to meld.
Chef's Notes
- The hallmark of mid-century commercial ranch is the use of dehydrated herbs and allium powders. Fresh garlic and herbs will make a delicious dressing, but it will not taste like the nostalgic original.
- Monosodium glutamate (MSG) is the secret to recreating the intense, savory backbone of classic packet ranch. If you omit it, you may need to increase the salt slightly, but the umami depth will be altered.
- For a thicker dip consistency rather than a pourable dressing, reduce the buttermilk to 60ml or omit it entirely, relying only on the mayonnaise and sour cream.
- Cultured buttermilk varies wildly in thickness between brands. Adjust the quantity slightly based on whether your brand pours like heavy cream or like whole milk.
Storage
Refrigerator: 2 weeks — Store in an airtight jar. The mixture will thicken slightly as it chills.
Troubleshooting
Dressing is too thin and runny even after chilling
Cause: The buttermilk ratio was too high, or the mayonnaise brand used had a very high water content.
Fix: Whisk in an additional 15 to 30 grams of mayonnaise or sour cream until the desired thickness is achieved.
Prevention: Measure dairy ingredients accurately. Add the buttermilk gradually, stopping early if the desired consistency is reached.
Dressing tastes flat or dusty
Cause: Dried herbs and aromatics have expired or lost their volatile oils.
Fix: Add a small pinch of extra salt, an extra dash of lemon juice, or a tiny amount of MSG to lift the flavors.
Prevention: Check the expiration date on dried spices. Replace dried herbs that no longer have a strong aroma.
Cultural Context
Ranch dressing was invented in 1954 by Steve Henson at his Hidden Valley Guest Ranch near Santa Barbara, California. Originally prepared as a dry mix of herbs and spices blended with fresh buttermilk and mayonnaise, it quickly became a staple of American cuisine and remains the most popular salad dressing in the United States today.
