Equipment
Ingredients
Dairy Base
- 120 g mayonnaise
- 120 g sour cream, full fat
- 120 ml buttermilk, well-shaken
The Ranch Mix
- 2 g dried parsley
- 3 g garlic powder
- 3 g onion powder
- 3 g dried minced onion
- 3 g fine sea salt
- 2 g black pepper, finely ground
- 1 g dried dill weed
- 1 g monosodium glutamate
Nutrition (per serving)
Method
Measure the mayonnaise, sour cream, and buttermilk into a medium mixing bowl. Ensure the buttermilk has been shaken well before measuring.
Add the dried parsley, garlic powder, onion powder, dried minced onion, fine sea salt, black pepper, dried dill weed, and optional monosodium glutamate to the dairy base. Whisk vigorously until the spices are evenly distributed and a smooth emulsion is formed.
Cover the bowl tightly with plastic wrap or transfer the dressing to a sealable jar. Refrigerate for at least 30 minutes before serving. This resting period allows the dried minced onion and herbs to rehydrate and properly infuse the dairy base with their flavors.
Chef's Notes
- Using dried herbs rather than fresh is absolutely essential for the authentic 1950s flavor profile. Fresh herbs introduce excess moisture and a grassy flavor that strays entirely from the classic ranch profile.
- The inclusion of monosodium glutamate (MSG) is historically accurate to the commercial packets that popularized ranch dressing. It provides an unmatched umami backbone that salt alone cannot replicate.
- Real cultured buttermilk provides a distinct lactic tang and a slightly viscous texture. Makeshift alternatives using milk and lemon juice or vinegar will result in a thinner, less complex dressing.
Storage
Refrigerator: 1 week — Store in a tightly sealed glass jar in the coldest part of the refrigerator
