Ranch dressing is an American salad dressing usually made from buttermilk, salt, garlic, onion, mustard, herbs (commonly chives, parsley and dill), and spices (commonly pepper, paprika and ground mustard seed) mixed into a sauce based on mayonnaise or another oil emulsion. Sour cream and yogurt are sometimes used in addition to, or as a substitute for, buttermilk and mayonnaise.
Ranch has been the best-selling salad dressing in the United States since 1992, when it overtook Italian.[1] It is also popular in the United States and Canada as a dip, and as a flavoring for potato chips and other foods. In 2017, 40% of Americans named ranch as their favorite dressing, according to a study by the Association for Dressings and Sauces.[2]
Dressing Ranch
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Henson began selling the packages by mail for 75 cents apiece, and eventually devoted every room in his home to the operation. By the mid-1960s, the guest ranch itself had closed, but Henson's "ranch dressing" mail order business was thriving. By the early 1970s, Henson realized that the operation was too big to keep running it at the ranch, which remained its corporate headquarters.[3] The Hensons incorporated Hidden Valley Ranch Food Products, Inc., and opened a factory to manufacture ranch dressing in larger volumes, which they first distributed to supermarkets in the Southwest, and eventually, nationwide.[4] The manufacturing of the mix was moved to Griffith Laboratories in San Jose, and the packaging was done in Los Angeles.[3] The operation later moved to Colorado,[3] and then in 1972 moved again to Sparks, Nevada.[3][4] In October 1972, the Hidden Valley Ranch brand was bought by Clorox for $8 million[1][3] and Henson went into retirement again.[3]
Kraft Foods and General Foods responded by introducing similar dry seasoning packets labeled as "ranch style". As a result, they were both sued for trademark infringement by the Waples-Platter Companies, the Texas-based manufacturer of Ranch Style Beans (now part of Conagra Brands), even though Waples-Platter had declined to enter the salad dressing market itself over concerns that the tendency of such products to spoil rapidly would damage its brand. The case was tried before federal judge Eldon Brooks Mahon in Fort Worth, Texas, in 1976. Judge Mahon ruled in favor of Waples-Platter in a lengthy opinion which described the various "ranch style" and "ranch" products then available, of which many had been created to compete against Hidden Valley Ranch.[5] Judge Mahon specifically noted that Hidden Valley Ranch and Waples-Platter had no dispute with each other (though he also noted that Hidden Valley Ranch was simultaneously suing General Foods in a separate federal case in California). The only issue before the Texas federal district court was that Waples-Platter was disputing the right of other American food manufacturers to compete against Hidden Valley Ranch by using the label "ranch style".[5]
Meanwhile, Clorox reformulated the Hidden Valley Ranch dressing several times to make it more convenient for consumers. The first change was to include buttermilk flavoring in the seasoning, meaning much less expensive regular milk could be used to mix the dressing instead.[1] In 1983, Clorox developed a more popular non-refrigerated bottled formulation.
Plenty of garlic, dill, and other spices make this a memorable ranch dressing. Just thin enough to pour smoothly, without becoming too liquid or watered down: the creaminess of the dressing is well balanced by the tang of the fresh lemon.
Most nights, I set out our produce boxes and a bowl of this ranch dressing each day as I am getting ready to make dinner. The kids happily snack on vegetables for half an hour or more while we chat and cook dinner.
Everyone who has tasted this dressing has been convinced at first bite that they need to make it for themselves. This recipe has become not only the most popular salad dressing on this website but one of the most popular recipes overall.
If you love ranch but want to bump it up, Pepper Dill Ranch is packed full of crushed pepper and loaded with fresh dill, this dressing is a great addition to our usual dressings and dips for our raw vegetables.
I love ranch dressing. There, I said it. As a kid, I adored Hidden Valley, but as an adult, I only get excited about made-from-scratch, real-deal ranch dressing. This recipe is exactly that.
Earlier this year, as I navigated my first trimester, I found myself craving my favorite comfort foods. Naturally, I made my own ranch dressing and happily drizzled it over my salads, and my pizzas, and even my quesadillas (why not?).
I made this Ranch dressing today because prep time was short and the description and reviews were appealing. I am so glad I did! I doubt that I will go back to purchasing commercial Ranch dressing. I used all the ingredients listed and the fresh herbs were minced green onion and cilantro.
Any plain Greek yogurt works as a terrific and healthier substitute for sour cream. It can be used for any dressing or dip or even any baked good that calls for sour cream. I use it each time I make this dressing and the result is so so good.
Homemade mayonnaise is not difficult to make. I would suspect that all the ingredients are available in the country in which you live (egg, mustard, vinegar/lemon juice, and oil). It would be fresh and compliment your homemade ranch dressing.
I love ranch dressing so much I eat it on almost everything and now I can make it with it recipe with what I have on hand of the ingredients I would not have to buy when I low on funds thanks so much again!
Egg-free. Dairy-free. Worry-free. Our plant-based Ranch dressing is organic and only has room for herbs, minced onion, garlic, cracked black pepper, and loads of flavor. Go ahead, pour good on good and feel great about it.
Yep, we know it's not like the bright white Ranch versions out there. Ours is made with nature's ingredients (nothing lab made) and no dairy so different for sure. Expect a punch of flavor from Extra Virgin Olive Oil, Apple Cider vinegar and tons of 'ranch' herbs.
We're so happy you like the taste and texture of our version of Ranch dressing. Not only do we avoid dairy, but we also avoid the 'suspect' ingredients that make traditional ranch dressings pure white. Our focus is on keeping it real and dairy free, so we get what you're saying!
Primal Kitchen Ranch Dressing and Marinade is better than ever: we added cage-free organic egg yolks to our best-selling recipe for a thicker, creamier Ranch. Dunk, dip, and dress your veggies with a Ranch made with avocado oil and without dairy, sugar, canola, soy, or artificial ingredients for a spiffed-up classic ranch dressing you and your family will love on everything from summer salads to buffalo chicken wings.
Love this dressing! It's so hard to find a really good ranch dressing, and this dressing hits the mark. It's my new "go to" favorite! Also, it was so easy to order on the website, and customer service was terrific!!
Hidden Valley Original Ranch Seasoning & Salad Dressing Mix Shaker makes it easy to add tangy ranch goodness to recipes, mix up a batch of creamy dressing, or perk up your snacks. This gluten-free ranch seasoning is perfect for burgers, chicken, potatoes, rice, steamed veggies, popcorn and more.
Our magical Ranch blend of buttermilk, garlic and onion flavors mixed with mild heat of aged chiles and red peppers that adds a Bold twist to our classic Ranch Seasoning in a convenient shaker. Measure it out or shake it right on your favorites for just the right amount of smooth ranch and spicy zing.
A CLASSIC REINVENTED Finally, an indulgently creamy Ranch dressing without the dairy or eggs! Our Ranch is perfect on salads, in sandwiches, or even on pizza. Savor real ranch flavor with the benefits of Omega-3 fatty acid-rich hemp and flaxseed oils.
Fresh, not dried, herbs are key for this recipe, adding bright, vibrant flavor and pretty flecks of green. Be sure to chop all the herbs very finely, particularly the fresh parsley, which can be tough and bitter when left in large pieces. The creamy condiment packs a punch thanks to another secret ingredient: dried mustard powder. The spice brings warmth and tangy depth to the dressing, complementing the acidic notes of the buttermilk.
In a small bowl, whisk together the mayonnaise and buttermilk. In a mortar and pestle, mash the garlic and onion with the fine sea salt to create a paste, or use a large heavy knife to mince and mash the garlic and onion with the salt into a paste. Add the garlic-onion paste and dry mustard to the buttermilk mixture and whisk well to combine. Add the chives, parsley, dill, and freshly ground black pepper and whisk well to combine. Season the dressing with additional fine sea salt.
Place dressing in an airtight container and allow to rest in the fridge for at least 4 hours before serving. The flavors need to rest and meld before serving. Serve cold, and add more buttermilk if you find that the dressing is too thick. Dressing lasts up to 1 week in an airtight container in the fridge.Previous PostNext PostFiled Under: Buttermilk, Gluten-Free, Recipes, Savory
Ranch dressing is a much-loved condiment, one that many people remember fondly after they stop eating processed foods. But honestly, is the odd way that bottled Ranch dressing coats your tongue and the weird, metallic aftertaste something you really, truly miss?
The South Coast over the years has been the cradle of a number of inventions and products. Perhaps no product with South Coast origins, however, is as well-known as ranch dressing, served in restaurants worldwide, its tang used to liven up foods from fried zucchini to corn chips. It was the brainchild of one Steve Henson.
Henson was born in tiny Thayer, Nebraska, in 1918. At 16, under the impact of the Depression, he rode the rails to California. Here he worked at various occupations until, in 1949, he and his wife, Gayle, moved to Alaska. There he enjoyed success as a plumbing contractor in and around Anchorage and at age 35, he was able to retire. The couple settled in Santa Barbara, but after a year and a half, Henson found himself restlessly searching for something to do. He had always been attracted to ranching, so in 1956, he purchased the Sweetwater Ranch up on San Marcos Pass. He soon renamed the spread Hidden Valley Ranch. 2ff7e9595c
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