Ranch dressing recipe

[au4stree]

Normally I’d just do a simple google search and research what I want, but every Tom, Dick and Harry has a recipe. So, I thought I’d pitch it to the Pit, what is your favorite homemade recipe for ranch dressing? I should say, I’m a blue cheese dressing guy, hard to beat homemade. My go-to store bought ranch is Ken’s.

What say you Pit? What’s your favorite recipe? Obviously points if it’s in Paprika format. 😎

[CandySueQ]

From my pantry. I add some pepper flakes to dressing for kick. Take 1 cup of mix of yogurt, sour cream, buttermilk and mayo, whatever proportion you want. Fage Greek yogurt is my fave. If no fresh buttermilk, add some powdered for tang.

Ranch Dressing Mix

4 T dry parsley
2 tsp dry dill weed
2 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1/2 tsp ground black pepper

[Huskee]

Dave Joachim shared this with me some time ago from one of his books, Grill School:


RANCH DRESSING

MAKES 1 CUP (8 FL OZ/250 ML)

1⁄2 clove garlic, minced
1⁄2 teaspoon fine sea salt
1⁄4 cup (2 fl oz/60 ml) mayonnaise
Juice of 1⁄2 lemon
3 tablespoons buttermilk
1⁄2 teaspoon Worcestershire sauce or soy sauce
1 teaspoon hot-pepper sauce
1-2 tablespoons chopped fresh flat-leaf parsley
1⁄2 teaspoon freshly ground pepper


In a bowl, using the back of fork, mash together the garlic and salt into a paste. Add the mayonnaise, lemon juice, buttermilk, Worcestershire sauce, hot sauce, parsley, and pepper and mix well.

Use immediately, or transfer to an airtight container and store in the refrigerator for up to 1 week.

[MBMorgan]

So this is one I found recently that looks promising:

INGREDIENTS

1 medium lemon
1/4 cup buttermilk
1/4 cup tahini, such as Soom or Seed & Mill
1 teaspoon garlic powder
1 teaspoon maple syrup
1/2 teaspoon onion powder
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper
1 to 2 tablespoons cold water, as needed
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh dill fronds

DIRECTIONS

Finely grate the zest of 1 medium lemon into a medium bowl. Juice the lemon into the bowl (about 3 tablespoons).

Add 1/4 cup buttermilk, 1/4 cup tahini, 1 teaspoon garlic powder, 1 teaspoon maple syrup, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, and a few grinds black pepper.

Whisk to combine. If the sauce is too thick, whisk in 1 to 2 tablespoons cold water as needed to thin out.

Finely chop the following herbs into the following amounts and add to the sauce:
2 tablespoons fresh parsley leaves, 1 tablespoon fresh chives, and 1 tablespoon fresh dill fronds.

Stir to combine.
Taste and season with more salt and pepper as needed.

Storage: Refrigerate in an airtight container for up to 3 days. Thin out with cold water if needed before serving.
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Like I said, it looks promising ... and I'll probably give it a try sometime "soon". If you beat me to it, I'll follow along ...

[fzxdoc]

This sounds interesting, with a bit of a twist on the traditional ingredients. Thanks!

K.