Homemade Ranch Dressing (Better Than Store-Bought)

This easy homemade ranch dressing is better than anything you can buy at the store. It’s extra creamy and goes perfectly with a salad or as a dipping sauce. Continue with the recipe for Easy Homemade Ranch Dressing

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How to make the best ranch dressing from scratch

This better-than-store-bought ranch is incredibly easy to make. If you like ranch you have to try this homemade version! This creamy dressing is just as easy to make as this creamy blue cheese and our homemade Italian dressing (which doubles as a marinade)!

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Here’s what you need to make ranch dressing at home:

sour cream and mayonnaise — For the best ranch dressing, use both. A combination of sour cream and mayonnaise makes the dressing even creamier. Mayonnaise can be heavy on its own. Adding sour cream will thin the dressing a bit. If you usually just use mayonnaise, try adding a little sour cream next time. It’s a game changer. If you feel like it, you can also make homemade mayonnaise. Here’s our no-fail mayonnaise recipe.

buttermilk (or regular milk) – We don’t usually keep buttermilk in the fridge (unless we’re making these buttermilk pancakes), but it’s definitely worth buying if you’re making your own ranch dressing. It adds an extra creamy, tangy flavor that’s hard to pass up. If you don’t have buttermilk on hand or would rather skip it, that’s fine. Use regular milk instead, then add some more fresh lemon juice.

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English sauce – Not all ranch recipes call for Worcestershire, but let me tell you, this is a game changer when it comes to flavor. You do not believe me ? Leave it out when making the sauce, taste it, then add a teaspoon (or two) of Worcestershire sauce and see how the flavor changes.

Fresh lemon juice or vinegar — Even with buttermilk, the dressing needs a little kick, and lemon juice or white wine vinegar work well.

fresh herbs — We pile lots of fresh herbs into our dressing. Add dill, parsley, and chives for best flavor. If you don’t have access to fresh herbs, dried herbs will work. We’ve added a tip in the recipe to substitute dried herbs if needed.

Onion powder, garlic powder, salt and pepper — These give our dressing that unmistakable ranch flavor. I find that dried onion and garlic powder works better than fresh in this recipe.

A few seconds of stirring is enough to transform the vinaigrette into a creamy and delicious mixture.

For a lighter dressing with fewer calories, you can replace mayonnaise with light mayonnaise and sour cream with plain yogurt. The final taste will be very different, but it will still be delicious on its own.

How Long Does Homemade Ranch Dressing Last?

This easy homemade dressing will keep for 3-4 days when refrigerated.. I wish it took longer, but all those fresh herbs lose some of the time the dressing takes. I keep mine in a mason jar.

In fact, there is now a jar in our fridge, ready for our favorite dishes. Here are some suggestions for using this easy ranch dressing:

  • Skip the store-bought dressing and use it on your favorite homemade salads. It’s especially delicious with cucumber, carrots, baby leafy greens, kale, Brussels sprouts, collards, bell peppers, cauliflower, and broccoli.
  • Make a big green salad, add a few slices of this succulent grilled chicken and slices of avocado, then drizzle with some ranch.
  • Transfer to a small bowl and use as a dipping sauce for fresh veggies, roasted veggies (like these sweet potato fries), or so buffalo taste. We like special those chicken wings and this Baked Buffalo Cauliflower Wings.

Homemade Ranch Dressing (better than store bought)

This easy homemade ranch dressing is so creamy and perfect for adding to a salad or as a dressing. We like to use fresh herbs, but you can use dried herbs. See the Tips section below for recommended amounts. I love buttermilk ranch so we used buttermilk, but if you don’t have access to buttermilk, plain milk will make a delicious dressing.

Makes about 2 cups

Watch us at the recipe

will need

1/2 cup plus 2 tablespoons mayonnaise, Try homemade mayonnaise

1/2 cup sour cream

1/2 cup buttermilk or regular milk

1 tablespoon fresh lemon juice or white wine vinegar

1 to 2 teaspoons Worcestershire sauce try out

1/4 cup fresh dill, finely chopped, 2 generous tablespoons

1/4 cup finely chopped parsley, 2 generous tablespoons

1/4 cup fresh chives, finely chopped, 2 generous tablespoons

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon fine sea salt, more more to taste

1/4 teaspoon freshly ground black pepper

addresses

    In a medium bowl, combine mayonnaise, sour cream, buttermilk, lemon juice, and 1 teaspoon Worcestershire sauce and stir until combined and creamy.

    Add the herbs, onion powder, garlic powder, salt and black pepper.

    Taste, then season with another teaspoon of Worcestershire sauce or add salt as needed. We like 2 teaspoons of Worcestershire sauce, but it has a strong flavor, so add to taste.

    Store covered in the fridge for 3 to 4 days. Technically, it can be stored longer, but it loses the fresh flavor of the herbs.

Advice from Adam and Joanne

  • Replace dried herbs with fresh herbs: Dried herbs have a stronger flavor than fresh herbs, so use a third of the recommended amount of fresh herbs. That means you need: 2 teaspoons each of dried dill, dried parsley, and dried chives.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part about 2 tablespoons / calories 79 / total fat 8.1g / Saturated Fatty Acids 1.9g / cholesterol 8.7mg / sodium 105.4mg / carbohydrates 1.1g / fiber 0.1g / total sugar 0.7g / protein 0.6g

AUTHOR: Adam and Joanne Gallagher



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Source : inspiredtaste.net

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