RCI-SC.003.0160.002
Ranch Dressing
Makes 3 1/2 cups, takes 15 minutes to prepare. This is a great dressing to use for, just not salads, but for sandwiches and as a dip with crudités.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 1½ tsp
- 1 tsp
- ¼ tsp
- 1 cup
- 1 tbsp
- scant teaspoon onion salt1 unit
- ¼ tsp
Method
1
Combine the mayonnaise, buttermilk, and olive oil in a medium mixing bowl and whisk together until smooth and well blended.
2 minutes
2
Add the red wine vinegar and mustard to the bowl, whisking continuously to fully incorporate and begin building the dressing's tangy base.
1 minutes
3
Mince the fresh garlic and finely dice the onions, then add them to the bowl along with the dried onion flakes for a layered allium flavor.
5 minutes
4
Add the dried parsley, basil, oregano, dill, and a pinch of Accent seasoning, stirring everything together until evenly distributed throughout the dressing.
2 minutes
5
Season the dressing with salt, black pepper, and sugar, tasting as you go to balance the acidity, sweetness, and savory notes to your preference.
2 minutes
6
Whisk the dressing vigorously for an additional minute to ensure all ingredients are fully emulsified and the texture is uniformly creamy.
1 minutes
7
Transfer the dressing to an airtight container or jar and refrigerate for at least 1 hour to allow the flavors to meld and the herbs to fully bloom.
60 minutes
8
Stir or shake the dressing well before serving, and adjust seasoning if needed. Store refrigerated for up to one week.
1 minutes