But in the country, with a hungry cowboy and four kids to feed, I learned very quickly that there's no “running to the store real quick” if I run out of an important staple. In the city, with every convenience at my fingertips, it never occurred to me to wing it in the kitchen, to reinvent the wheel, to make do with what I had… because what I had, grocery-wise, was anything I ever wanted. Oh, believe me, I'm not suggesting that one has to move to the country in order to be inventive, resourceful, or creative. Before I moved to the country and started raising a family, I hadn't a clue what that adage meant.
Then, I chop up lots of fresh herbs and mix everything together with mayonnaise, sour cream, and buttermilk. It's easy! I start by mincing and mashing garlic with coarse salt-this makes the garlic nice and fine so it distributes evenly in the dressing. It's all about the ingredients! Many restaurants make their own dressing, and you can't beat the flavor of ranch made with fresh herbs and a super creamy base. Why is restaurant ranch dressing so good? I also like to add a dash of cayenne pepper for a kick, but you can add Worcestershire sauce, hot sauce, or whatever you want.
#RANCH LIGHT DRESSING PLUS#
I use a mix of mayonnaise, sour cream, and a bit of buttermilk for some tang, plus garlic, and plenty of fresh herbs. What are the ingredients in ranch dressing? While it's pretty hard to beat that dadgum green and white store-bought packet, I actually really love the flavor of the from-scratch stuff. You can use this as a base recipe and add other ingredients here and there to achieve the flavor you like. You'll want to smother salads in it, dip French fries and potato chips in it, and maybe even eat it by the spoonful.
But when I do, I'm reminded just how much better homemade dressing really is! This ranch dressing is cool, heavenly creamy, and packed with delicious herbs. I have a secret: I don't always make my salad dressings from scratch.
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