Buttermilk, mayonnaise, chives, dill and garlic powder: the American dressing that is the most popular in America. Creamy, herby and surprisingly easy to make yourself.
Ranch dressing
Sauce ranch
Ranch dressing
Sauce ranch
Method
01
Base
Whisk the mayonnaise and buttermilk smooth in a bowl to a creamy, pourable mixture.
02
Herbs
Stir in the chives, dill, parsley, garlic powder and onion powder.
03
Season
Season with salt, freshly ground black pepper and a few drops of lemon juice for freshness.
04
Thickness
Add more buttermilk for a thinner salad dressing, or leave it out for a thicker dipping sauce.
05
Rest
Chill for at least 30 minutes, so the herbs infuse well and the flavour becomes fuller.
Tips & notes
Use fresh herbs where possible; dried herbs also work but give a flatter, less fresh dressing. Fresh chives and dill really make the difference. Keeps for a maximum of 3 days, covered, in the fridge.
Chef's tip
Ranch originated at a dude ranch in California in the 1950s and is now the most popular dressing in the United States. It effortlessly bridges the gap between dressing and dip: thin enough for salad, thick enough to dunk wings in.
Variations
- With chipotle – A finely chopped chipotle in adobo for a smoky, spicy version.
- Without buttermilk – Use yoghurt thinned with a splash of milk as a substitute.
- With bacon – Stir in crispy bacon bits for a heartier dip.
Contains:
Eggs
Milk
Serve with
- Iceberg lettuce
- Chicken wings
- Carrot and celery sticks
- Frites
- Burgers
| Calories | 274 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 3 g |
| Fat | 28 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
