I have few true loves in the world: Bacon, Taco Bell, hot wings… and ranch dressing.
I use it as a salad dressing, as a dipping sauce for fries, hot wings (along with its step-sibling bleu cheese), regular-temperature wings, vegetables, fried cheese sticks. It is a sandwich condiment, a hamburger topping, a friend to other condiments, or enough on its own. Its creamy, full-flavored goodness is accented by the additions of barbecue sauce, or jalapenos, guacamole or horseradish. It is an accent and it is a dish.
Ranch was undoubtedly by my side throughout my unintentional journey to 300 pounds, and its abandonment during my journey back was heart-wrenching. My love for ranch has caused at least one girl to break up with me. (Not really. Well… sort of).
It wasn’t always this way. In my early childhood I was fairly indifferent to ranch. I much preferred Italian or Thousand Island to top my salads. One evening, when I was 6 or 7 years old I decided to go overboard with ranch dressing, and ended up turning myself off to it.
I rediscovered its excellence in 7th grade, but my admiration for the lovely creamy deliciousness was not yet at its state of being a full-fledged obsession. No, this happened at the age of 17, when I discovered the combined powers of ranch dressing and guacamole. It was at Quizno’s, where I had never eaten, but was in the process of attempting to negotiate employment. The menu included a “turkey bacon guacamole”, and the words “Bacon” and “Guacamole” on the same sandwich were enough to pique my interest. Two months later, when I began working at Quizno’s, I learned how to make this sandwich, and realized the beauty was the ranch dressing and its flavor blended with that of the guacamole.
I also learned to make a number of other sandwiches, and in 2001, ranch dressing was a key ingredient on most Quizno’s subs. So I became quite a big fan. But something was still holding me back. The ranch dressing from Kraft or Hidden Valley that I would purchase at the supermarket just didn’t have the same flavor. In fact, it was kind of gross.
After awhile, I learned that to mimic the restaurant ranch, my options were A: buy the more expensive brands from the refrigerated or produce sections, or B: make my own.
My initial attempts at making my own consisted of buying the powder and following directions. Then, one day a few months ago, I realized that the ingredients for making a good ranch dressing from scratch were in my kitchen all along. And this knowledge has changed my life. I don’t know what’s considered “Official Canon Ranch”, so I call this “Ranch-ish”
Sam’s Ranch-ish Dressing
- 1 cup of mayonnaise
- 1/8 to 1/2 cup of milk (depending on how thick or thin you want it)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- A squirt of lemon juice
- 1 stalk of green onion
- Celery Salt
- Dill Weed
- Bay Leaves (the sprinkle kind, not the whole leaf kind)
- My dad’s pepper powder (if you’re not fortunate enough to have a dad who makes pepper powder, you can use black pepper or chili powder)
1. Put the mayonnaise in a bowl. Chop up the green onion, or mince it in a food processor. Add the onion to the mayo and stir it up.
2. In a separate container, pour the milk and squirt a bit of lemon juice in. Stir it slightly until you see it curdle. This looks gross, but it means it will behave like buttermilk in the recipe (this works for almond milk too, but I haven’t tried it with soy).
3. Add the garlic powder, salt, a pinch of celery salt, a couple of shakes of parsley, one shake of bay leaves, several shakes of dill weed, and a couple shakes of pepper or chili powder to the mayo-onion mixture. Stir it all up.
4. Add the milk-lemon mixture to the mayo-spice mixture. If you want to gauge the thickness, add a little at a time, stirring between. If you’re feeling adventurous, just dump it in. Stir until it’s all one consistency.
5. Store in the fridge, or serve immediately. It doesn’t last a long time when stored, so try to use it within 24 hours. I usually make it right before planning to use it, either as a salad dressing or to make chicken ranch pizza.
When I make this, I use light mayo and almond milk for calorie reasons. I assume it works just as well with soy milk, or with unflavored yogurt. I do not know if it works with vegan mayonnaise substitutes, so if you have any info there leave it in the comments and I’ll edit this article.
Whatever other spices you may want to play with, by all means go ahead! I like the flavor added by rosemary, but rosemary also has a tendency to get stuck in my teeth.