By Jeanie Rose | Dairy
Who doesn’t love ranch salad dressing? Homemade ranch dressing is that much better. Ranch dressing may be the most requested dressing in restaurants. Before ranch dressing became a commercial blockbuster, I made this type of dressing for sandwiches at home. When Hidden Valley hit the market some decades ago, my friends thought Hidden Valley had stolen my homemade dressing idea. The fact is, this type of creamy dressing is part of many cultures. It is easy to make at home and adds great sparkle to a meal. In fact, once you learn this process, you will probably never buy a commercial version again. Homemade ranch dressing wins the taste test and it is a great value.
If you do not have fresh herbs, you can substitute for dried herbs. I recommend that you find an organic source and buy in bulk because you are going to make a lot of this dressing and use a lot of herbs.
Add pepper to your homemade ranch dressing after you have dressed your salad. Try fresh ground pepper for a treat. For variety, add crushed garlic or lemon juice and curry powder.
As a note, these proportions work well in our kitchen. Change them to suit you own needs and tastes. I recommend making this homemade ranch dressing dressing in large amounts because you will find yourself using it on all sort of things.
Most people think of using homemade ranch dressing right on top of a green salad and that is a great place for it. Here are some other suggestions:
A spicy yogurt-based dressing great on salads, cooked vegetables, or in fish tacos…
Rugged Garlic Dressing to Wake Up Your Senses!
Creamy White Bean Soup with Dill and Parmesan
Once you have this cajun seasoning on hand, you may try it in everything….
Try some snow ice cream before winter comes to an end
Make your own ghee with these tips from India
Soda has replaced milk as America’s go-to refresher (and tips to give up soda)
Far better than “Cool Whip” — A honey-orange flavored whipped cream
you could substitute homemade kefir for the sour cream
I have some raw milk in my fridge that’s just beginning to sour. Still drinkable but not as sweet. How can I use this in this ranch dressing recipe?