Ranch Dressing is something I used to avoid at all costs. I thought it was too tangy, too goopy, too much.
And that was the problem – it was too much. As with so many things in life, and especially in cooking, less is more. Think miso – it’s overpowering if not used sparingly, but if you sneak in just a bit, especially if there is some butter involved, it creates such complexity – flavors that you can’t quite identify. Think anchovies, which can be super salty and off-putting if you get carried away, but if you’re judicious, they add a depth that is welcome, oh so welcome. Now think Ranch Dressing – if you use just a bit, it’s sublime. It’s fresh, it’s creamy… It’s just right!
Ranch Dressing
Ingredients
- 1 T minced fresh parsley (or 1 t, dried)
- 1 T minced chives (or 1 t, dried)
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup buttermilk
- 1 t dried dill weed
- ¼ t onion powder
- ½ t garlic powder
- ¼ t kosher salt
- ⅛ t black pepper
- 2 t freshly squeezed lemon juice
Instructions
- Mise en place – If using fresh herbs, mince the parsley and chives, enough to yield 1 tablespoon each.
- Combine – Whisk together ½ cup mayo, ½ cup sour cream, and ½ cup buttermilk until smooth. Add 1 teaspoon dill, the minced/dried parsley and chives, ¼ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon salt, and ⅛ teaspoon pepper. Whisk until combined. Add the lemon juice, and whisk again.
- Chill – Pour into a jar and chill in the refrigerator until ready to serve, giving the flavors time to meld.
I used to be puzzled about the differences between Ranch Dressing and Green Goddess Dressing. I googled it, and this was Google’s AI response, outlining the key differences. So now we know (if AI is to be trusted, that is!) –
| Feature | Ranch Dressing | Green Goddess Dressing |
|---|---|---|
| Primary Herbs | Dill, chives, parsley (often dried) | Tarragon, chives, parsley (typically fresh) |
| Flavor Profile | Milder, with prominent flavors of buttermilk, garlic, and onion powder | More complex, with a distinct anise-like flavor from tarragon and a savory/umami depth from anchovies or Worcestershire sauce |
| Key Savory Element | Onion and garlic powder | Anchovy paste or Worcestershire sauce |
| Base Liquid | Buttermilk, often combined with mayonnaise and sour cream | Mayonnaise and sour cream (or yogurt), thinned with lemon juice and vinegar |
| Color | Creamy white or off-white | Distinctly green from the generous use of fresh herbs |
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