Ranch dressing. It’s tangy, it’s tasty, it’s downright delicious (unless you are my husband – then you think it’s gross). Until recently, my kids had never tasted ranch dressing. I knew that had to change, but I just wasn’t wild about this:
Soybean Oil, Water, Egg Yolk, Sugar, Salt, Cultured Nonfat Buttermilk, Natural Flavors (Soy), Spices. Less than 1% of Dried Garlic, Dried Onion, Vinegar, Phosphoric Acid, Xanthan Gum, Modified Food Starch, Monosodium Glutamate, Artificial Flavors, Disodium Phosphate, Sorbic Acid and Calcium Disodium EDTA as Preservatives, Disodium Inosinate and Disodium Guanylate. (source)
Soybean oil? Modified Food Starch? MSG? And sugar as the fourth ingredient?That’s just the beginning of my issues with store-bought ranch dressings. You can read more about why we avoid store-bought dressings here.
I wanted to give my kids a real ranch experience. I wanted a dressing that tasted addictingly-delicious without the actual excitotoxins. I wanted flavor! So I went to the drawing board and came up with this recipe.
I don’t want to brag…but it’s AMAZING! I think I should just retire from blogging now.
Not only does this taste better than the store-bought stuff, but it’s full of probiotics and healthy fats. It’s nutrient-dense and something you can feel good about slathering on your kids’ vegetables and your salad. It’s not the simplest of recipes, but I promise it is worth it.
- It’s important you make your own mayonnaise for this recipe. If you use store-bought mayo, then you will just be adding in a lot of those ingredients that we are trying to avoid. I promise it is so easy to make your own mayo. I use this recipe that uses coconut oil and olive oil as the base.
- The honey is optional. The store-bought versions contain a lot of sugar, so if you are weaning your family off the store-bought kind, you may want to add a little honey until their taste buds adjust to not needing so much sugar.
- The only kind of salt that we use is Real Salt. You can read why here. If you are using white table salt for your recipe, you will probably want to start with 1/4 tsp and go from there based on taste.
- This recipe seems kind of liquidy at first and if you taste it right away it won’t wow you. You have to let the flavors meld together in the refrigerator for several hours, or even better, over-night. It thickens up and the flavor becomes more intense.
- For a dip, try doing 1/2 cup mayo and 1/2 cup sour cream (leaving out the buttermilk) with the same seasonings. Add the apple cider vinegar a teaspoon at a time until you have the thickness/tanginess that you prefer.
- ⅓ cup homemade mayonnaise
- ⅓ cup sour cream
- ⅓ cup buttermilk (or milk with a dash of vinegar set aside for a couple of minutes)
- 1-2 TB apple cider vinegar
- 1 tsp dried dill
- ¾ tsp unrefined sea salt
- ½ tsp minced garlic
- ¼ tsp dried parsley
- ⅛ tsp ground black pepper
- (optional) ¼ - 1 tsp raw honey
- If using buttermilk, then add 1 TB of apple cider vinegar to the milk and set aside for a couple minutes. If using regular milk with a dash of vinegar, then add 2 TB of apple cider vinegar and set aside for a couple of minutes.
- Mix all the ingredients together in a blender or in a bowl with an immersion blender. Refrigerate for 2-3 hours before serving.
Do you love ranch dressing? What is your favorite way to eat it?
Don’t forget to check out the other homemade salad dressings in this series: