After some trial, error, and internet recipe duds, I think I’ve combined the best of some other ranch dressing recipes out there. I wanted to have a good homemade ranch recipe to top tonight’s black bean sandwiches, and I think I’ve finally got me a winner! After you mix the basic ingredients together, start by adding half the chopped garlic and scallions. Taste-test and add as much or little of the seasoning ingredients as you like. Some may like more or less than I have listed here (we are talking about raw garlic and scallions), but these proportions are just awesome to me!
Also, once you’ve found a good ranch base for you, try adding other ingredients like grated parm, or some paprika, cayenne pepper, cumin, and half a jalapeno for a homemade Rancho-chili sauce!
Ranch Dressing: Yields a little more than 1 cup
- Airtight storage container (I just used an old mason jar), measuring spoons, liquid measuring cup, paper towel, strainer, small bowl, knife, cutting board, a spoon
- 1/3 cup plain yogurt
- 1/3 cup buttermilk
- 3 Tbsp mayo
- 1 generous Tbsp Dijon mustard
- 2 tsp lemon juice
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 small cloves of garlic, finely chopped
- 5-6 scallion, chopped (both white and green parts)
- Put the paper towel in the strainer rest the strainer in the bowl. Pour the plain yogurt into the lined strainer, and let the yogurt strain and thicken for about 30 mins.
- Add all of the ingredients together in whatever you’re going to be storing your dressing in. Mix well with the spoon and serve chilled.