If you’re like us, you grew up with a bottle of Hidden Valley Ranch in your fridge. There’s, truly, nothing wrong with this store bought staple, or with any other store bought salad dressing. However, it’s a good skill to know how to make vinaigrettes and salad dressings, like Ranch, out of pantry staples. Once you taste a homemade version, the stuff in the bottle will come across as flat, flavorless, and completely disappointing.
FOR THE BUTTERMILK RANCH:
- 3 Tablespoons minced fresh Chives
- We love fresh herbs and, when it’s summertime, and the garden’s producing, fresh herbs are inexpensive, and easy to get. However, if you’re making this in the colder months, you could buy fresh chives from the grocery store (if you can find them), but you can also substitute the dark green parts of scallions (which are available year round and always economical).
- 2 Tablespoons Dried Parsley
- 1 Teaspoon of Minced Garlic
- 5 Tablespoons of White Wine Vinegar
- 1/2 Tablespoon Garlic Powder
- 1/2 Tablespoon Onion Powder
- 1 Cup of Full Fat Greek Yogurt
- We use Fage.
- 1 Tablespoon Mayonnaise
- 1 Teaspoon Black Pepper
GET CHEFFY TIP!– Where’s the buttermilk?!?! You’ve noticed there’s none. We hate having to buy a large quantity of something only to use a tablespoon or two of that ingredient (especially if that ingredient expires quickly, like buttermilk). The sourness of Buttermilk is what gives Buttermilk Ranch its tang; we achieve that same tang with shelf stable, an always available vinegar. You may choose to loosen the mixture with buttermilk, or with other dairy (cream, milk, or a tablespoon of water.), if you find it too thick.
- Begin by adding your minced fresh garlic to the bottom of a medium/large mixing bowl. Cover your garlic with your white wine vinegar, and allow to sit for 10 minutes. Raw garlic, raw onions (and all members of the allium family), mellow their flavor when allowed to sit in an acid (like vinegar or lemon juice), making them more palatable. After 10 minutes, add all other ingredients to your mixing bowl, and whisk to combine. Allow the flavors to develop for at least one hour before serving. Adjust your consistency to loosen the mixture with a tablespoon of water, milk, or other dairy if you like. Serve as a dip, a salad dressing, or drizzled over grilled chicken.
GET CHEFFY TIP!– Depending on whom you ask, Ranch dressing should also contain Dill, fresh parsley, and sour cream. We omitted all of these as we wanted a more “pantry friendly” option but, if you want to experiment with them, Get Cheffy with it, and see what you like!
Get Cheffy 