We normally buy Ken’s Steakhouse Buttermilk Ranch. It’s pretty damn good. Unfortunately, the sugar content is not pretty damn good. The more I look at dressings the more confused I am by their ingredients. I understand some sugar, but aspartame? MSG? Nope. Not okay.
So let’s learn how to make our own ranch dressing, shall we?
The first step is to make some homemade mayo! There’s lots of great high quality options at the store, so you could always buy it. For the sake of attempting to have homemade food, let’s do it from scratch.
Mayo is easy. You’ll need:
- One egg yolk
- 6-8 oz oil
- some vinegar (I like rice)
- ground mustard seed
- cayenne pepper
- lemon juice
- and just a smidge of water.
- Put your egg yolk and the smidge of water into a high powered blender. You’ll need approximately 1/8 of a teaspoon of water.
I used part olive oil, and part canola oil. Olive oil is great because it’s full of healthy fats and omega-3’s. Canola oil is great because you won’t go broke making some mayo.
- Pretty much just whip the egg up and add the oil slowly. Very slowly. Very very slowly.
Step two is where I went wrong. I indeed, did not add the oil slowly. Instead of a bowl full of fluffy delicious mayo, I ended up with this.
I mean, yikes.
Step three: Send your darling boyfriend to the store to buy some pre-made mayo. Thanks, babe! (See above where I talked about all the high quality mayo available at your local grocery.)
Making Ranch Dressing 2.0!
- 1 Cup Mayo
- 1/2 Cup Plain Greek Yogurt
- 1/2 Cup+ Buttermilk
- 1 tsp Rice Vinegar
- 1 Tbsp Dried Parsley
- 2 tsp Dried Chives
- 1 tsp dried Dill
- 1/2 tsp black pepper
- Throw your ingredients into the mixer
you made mayo in.
- Whip it up! Really, that’s it!
- Add as much buttermilk as necessary to make your ranch the desired consistency. I used about a full cup.
- Store it in a squeeze bottle, mason jar, whatever.
R actually really loved it. I love not having to question if a salad is actually a healthy choice. Give it a shot, let me know what you think, and comment please!
-Courtney, The Kitten
This recipe was adapted from the wonderful She Wears Many Hats. You can view the original here!