Ranch is a buttermilk-and-mayonnaise based dressing named
after the ranch in Hidden Valley, California where it was first served almost
60 years ago. My homemade dressing isn’t trying to emulate the stuff that comes
in a bottle, because if that’s what you’re craving, then I honestly believe
only the original will do. Instead, what I was aiming for was a tangy
rendition, packed with herbs, with enough body to coat greens and vegetables,
but not overpower. In this recipe there’s some yogurt to lighten the mix, and
basil brings extra fragrance and sweetness, while the paprika lends a smoky
note. It’s my variation on a classic, and a favorite in its own right.
Ingredients:
- 2 tablespoons minced shallot
- 2 tablespoons chopped basil
- 2 tablespoons chopped chives
- 1 tablespoon chopped parsley
- 1 small clove garlic, minced
- 2 teaspoons teaspoons lemon juice or white wine vinegar
- ½ cup mayonnaise
- 2 tablespoons yogurt or sour cream
- 1 cup well-shaken buttermilk
- Salt and freshly ground black pepper
- ¼ teaspoon smoked paprika, optional
Honey, as needed
Directions:
In a jar with a tight fitting lid, combine the shallot,
herbs, garlic, vinegar or lemon juice, mayonnaise, and yogurt or sour cream.
Screw on the lid and shake the jar to combine. Stir in most of the buttermilk.
Check for consistency, and add more if needed. Taste, then season with salt,
pepper and paprika. If the dressing is too sharp, drizzle in some honey to
mellow the acidity. Taste again, and adjust if needed. Cover and refrigerate
for an hour before using, to allow the flavors to blend and develop.
Makes about 2 cups
Chef Emeritus
