Post by wilderness on Mar 19, 2018 11:27:35 GMT -5
Homemade Ranch Seasoning Mix
Ingredients:
1/3 cup dry powdered buttermilk (*see note below)
2 tablespoons dried parsley
1 1/2 teaspoons dried dill weed
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried onion flakes
1 teaspoon ground black pepper
1 teaspoon dried chives
1 teaspoon salt
Directions:
Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.
Store in a sealed container (here is the jar I used) in the refrigerator for up to 3 months.
*3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix
**To Make Ranch Dressing:
Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine. You can also substitute Greek yogurt for the mayo.
This one is OK but not my favorite.
Original Ranch® Dressing
by Todd Wilbur
Indeed, ranch dressing was invented at Hidden Valley Ranch near Santa Barbara, California, by a real salad-wranglin' rancher. In the '50s and '60s Steve Henson and his wife, Gayle, shared their 120-acre dude ranch with University of California at Santa Barbara students and other festive partiers for rousing weekend shindigs. The dozens of guests were serve meals of steaks and salads topped with Steve's special blend of herbs, spices, mayonnaise and buttermilk. As word got out about the fabulous dressing more guests were showing up at the ranch and walking home with complimentary take-home jars filled with the stuff. Eventually Steve figured he could make a little cash on the side by packaging the dressing as a dry mix and selling it through the mail. At first he was filling envelopes himself, but within a few months Steve had to hire 12 more people to help with the packaging. Soon Steve had a multi-million dollar business on his hands, from a product that for 10 years he had been giving away for free.
1/2 cup mayonnaise 1/2 cup buttermilk
1/2 teaspoon dried parsley flakes 1/4 teaspoon ground black pepper
1/4 teaspoon MSG (Accent brand is good) 1/4 teaspoon salt
1/8 teaspoon garlic powder 1/8 teaspoon onion powder pinch dried thyme
Combine all ingredients in a medium bowl and whisk until smooth. Cover and chill for several hours before using. Add buttermilk to make an ounce to use dry. = 2T
From: www.topsecretrecipes.com
Makes 1 cup.
This is the one I go to the most. If I want to use it in its dry form I add 1T of dry buttermilk mix. I do also add a tsp of dill weed.
Chef John's Ranch Dressing
Recipe By:Chef John
Ingredients
1 1/3 cups mayonnaise 1/3 cup sour cream
1/3 cup buttermilk 1 tablespoon minced fresh Italian parsley
2 teaspoons sliced fresh chives 1/2 teaspoon dried dill weed
1/4 teaspoon dried tarragon 1/4 teaspoon garlic powder
1/4 teaspoon onion powder 1/4 teaspoon freshly ground black pepper
1 pinch cayenne pepper 1 pinch salt
2 drops Worcestershire sauce
Directions
Combine mayonnaise, sour cream, and buttermilk in a large bowl. Stir in parsley, chives, dill, tarragon, garlic powder, onion powder, black pepper, cayenne pepper, salt, and Worcestershire sauce until combined.
Cover and refrigerate for 4 hours to overnight. Season with salt and black pepper to taste.
This is the latest one. It is also good. I don't use the tarragon or chives and use 1 tsp of dried parsley rather than the fresh if I don't have fresh.
Bet
Ingredients:
1/3 cup dry powdered buttermilk (*see note below)
2 tablespoons dried parsley
1 1/2 teaspoons dried dill weed
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried onion flakes
1 teaspoon ground black pepper
1 teaspoon dried chives
1 teaspoon salt
Directions:
Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.
Store in a sealed container (here is the jar I used) in the refrigerator for up to 3 months.
*3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix
**To Make Ranch Dressing:
Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk, and whisk to combine. You can also substitute Greek yogurt for the mayo.
This one is OK but not my favorite.
Original Ranch® Dressing
by Todd Wilbur
Indeed, ranch dressing was invented at Hidden Valley Ranch near Santa Barbara, California, by a real salad-wranglin' rancher. In the '50s and '60s Steve Henson and his wife, Gayle, shared their 120-acre dude ranch with University of California at Santa Barbara students and other festive partiers for rousing weekend shindigs. The dozens of guests were serve meals of steaks and salads topped with Steve's special blend of herbs, spices, mayonnaise and buttermilk. As word got out about the fabulous dressing more guests were showing up at the ranch and walking home with complimentary take-home jars filled with the stuff. Eventually Steve figured he could make a little cash on the side by packaging the dressing as a dry mix and selling it through the mail. At first he was filling envelopes himself, but within a few months Steve had to hire 12 more people to help with the packaging. Soon Steve had a multi-million dollar business on his hands, from a product that for 10 years he had been giving away for free.
1/2 cup mayonnaise 1/2 cup buttermilk
1/2 teaspoon dried parsley flakes 1/4 teaspoon ground black pepper
1/4 teaspoon MSG (Accent brand is good) 1/4 teaspoon salt
1/8 teaspoon garlic powder 1/8 teaspoon onion powder pinch dried thyme
Combine all ingredients in a medium bowl and whisk until smooth. Cover and chill for several hours before using. Add buttermilk to make an ounce to use dry. = 2T
From: www.topsecretrecipes.com
Makes 1 cup.
This is the one I go to the most. If I want to use it in its dry form I add 1T of dry buttermilk mix. I do also add a tsp of dill weed.
Chef John's Ranch Dressing
Recipe By:Chef John
Ingredients
1 1/3 cups mayonnaise 1/3 cup sour cream
1/3 cup buttermilk 1 tablespoon minced fresh Italian parsley
2 teaspoons sliced fresh chives 1/2 teaspoon dried dill weed
1/4 teaspoon dried tarragon 1/4 teaspoon garlic powder
1/4 teaspoon onion powder 1/4 teaspoon freshly ground black pepper
1 pinch cayenne pepper 1 pinch salt
2 drops Worcestershire sauce
Directions
Combine mayonnaise, sour cream, and buttermilk in a large bowl. Stir in parsley, chives, dill, tarragon, garlic powder, onion powder, black pepper, cayenne pepper, salt, and Worcestershire sauce until combined.
Cover and refrigerate for 4 hours to overnight. Season with salt and black pepper to taste.
This is the latest one. It is also good. I don't use the tarragon or chives and use 1 tsp of dried parsley rather than the fresh if I don't have fresh.
Bet
