Prep 0 mins
Cook 0 mins
The original version of this now ubiquitous condiment was created at the Hidden Valley Guest Ranch in Santa Barbara in the 1950s. The formula was subsequently purchased by the Clorox company, which uses the Hidden Valley name to this day, but "ranch" has become a generic term not just for a dressing but for a buttermilky flavor (as in ranch-flavored chips). Here's a fresh homemade version.
- 1⁄2 cup mayonnaise or 1⁄2 cup sour cream
- 1 clove garlic, peeled
- 2 -3 pinches kosher salt
- 3⁄4 cup buttermilk
- 2 -3 tablespoons fresh lime juice
- 1 tablespoon cilantro or 1 tablespoon parsley, minced
- 1 tablespoon fresh chives, snipped
- to taste kosher salt
- to taste black pepper
- Mash together the garlic cloves and salt until a paste is formed.
- Remove to a small bowl or a jar with a tight fitting lid.
- Add and whisk together buttermilk, lime juice, cilantro or parsley and chives until well blended.
- Taste and adjust the seasonings with salt and pepper.
- Use immediately or cover and refrigerate.
I hate to rain on the parade, but this was far too thin and the garlic was overwhelming. At least according to my taste!
This is a great, quick dressing with an authentic ranch taste. I definitely prefer it with parsley rather than cilantro, and with mayo rather than sour cream -- but either way, if it's not chilled for at least an hour or so, it does come out rather thin (which is good or bad, depending on your taste). I like to chill it for a good long while to let the flavors blend, but I get raves even when it's served immediately. This is one of the few recipes where I prefer garlic powder over fresh, to avoid the raw garlic flavor. I've made it several times, and I find that I like it with just a tiny pinch of sugar. Thanks for sharing!
It was better after it had 12 hours to set up. I made it with all natural mayo and I think it might be thicker and creamier with sour cream. I had been cooking for 6 hours solid and didn't feel like playing with garlic... I used powdered.