Servings: 8 Prep: 10 min Cook: 0 min Total: 10 min
Call me strange, but … I’ve just never liked Bleu Cheese. Ok, that’s not true, but … it’s very close to true.
When I was a young and impressionable boy, I loved bleu cheese, bleu cheese dressing, etc. Then, one day, someone told me what bleu cheese was and what makes it “blue”. It hit me the wrong way, and I immediately decided against bleu cheese. To this day, I really won’t much eat it, unless I’m required to.
Ranch dressing has taken over, where bleu cheese used to live. It’s also become the number 1 salad dressing in the United States. My favorite is to dip hot Buffalo wings into a cool and creamy ranch, but it’s also very good with salad, tossed with vegetables, baked with broccoli, etc. It’s at the center of every vegetable dip from here to Maine and back again.
It’s just good old fashioned basic goodness.
Makes about eight 2-tablespoon portions.
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 2 each garlic cloves minced
- 1 tbsp chives thinly sliced
- 1 tbsp parsley chopped
- 2 tsp fresh thyme chopped
- salt and fresh cracked pepper to taste
- Whisk the ingredients in a small bowl. Season with salt and pepper. If it's too thick, add 1 tsp of water to thin it out.
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9 thoughts on “Ranch Dressing”
I have tried your ranch dressing, minus the garlic, which I can’t eat and it is delicious and perfect for only one day? By the second day, it is like water! I have added blue cheese to thicken it up the second day but to no avail. What can I do other than making really small batches?
I have found that saliva tends to break down certain milk products (like yogurt) … is it possible that you licked the spoon or utensil you were mixing with?
Hmmm … puzzling! I can’t imagine why that would be. The mayo and buttermilk should keep it nice and thick! The only thing I can think of is condensation from the fridge, but that seems like a real stretch. The only other thing I can think of is, the emulsion is breaking down? If so, you could try shaking it really hard with a small ice cube in it. That "could" help. Are you using homemade mayo, or store bought?
Thanks for your reply and suggestion. I am using Best Foods light mayonnaise and Trader Joe’s Cultured Lowfat Buttermilk. I watch and record my fat and sugar and almost always buy low fat items.
Hmmm … I really don’t have a good suggestion. I can’t think of anything that would cause the dressing to thin out. I MIGHT, however, suggest that you look into full fat mayo and buttermilk, though. They’re higher calories, but they have less carbs. The fat within them is a good fat and shouldn’t be feared. My only other thought isn’t terribly helpful, but it’s to make smaller batches and serve it fresh. Sorry, Donna!
My husband used all the normal mayo to make potato salad, so I wasn’t sure what to do. I ended up using a Trader Joe’s Wasabi Mayo instead of normal mayo. What a kick! It was superb
This looks yummy – thanks! Was looking for a good homemade ranch dressing. Think I will add some dill because well, just because I love it in ranch 🙂
—Reply posted by DJ on 1/15/2015
Go for it! 🙂
II’ve just read your comment about Bleu Cheese and I am astonished. I have been making your version of Blue Cheese Dressing for some time now and I can’ honestly say it is THE best tasting Blue Cheese (which I LOVE) Dressing I have ever tasted…from a recipe, a bottle, OR a restaurant… That is why I came back to your website to see if you had a Ranch Dressing…. figured I can trust yur judgement. Thanks for that Blue Cheese thing…I could eat it by the spoonful. It’s addictive!!