Kefir Ranch Dressing Recipe (2024)

FAQs

What can you add to ranch dressing to make it taste better? ›

Speaking of condiments, stir in some barbecue sauce or pesto. Basil pesto is great, but I actually prefer dill pesto here. Since ranch seasoning already has a good amount of dill, it simply amplifies it. (If you're wondering if dill pesto is simply basil pesto with dill instead of basil, you are correct.)

Scratch ranch relies on fresh herbs and aromatics, which bring bite and those pops of grassy flavor that dried or powdered versions never can, so you get an eating experience that is elevated. Usually, ranch recipes will contain fresh buttermilk, and sometimes sour cream as well, for a tang that is really balanced.

Use yogurt or sour cream: These dairy products have a similar texture to mayonnaise and can be used to thicken salad dressing. You can use plain yogurt or sour cream, or try flavored varieties for added flavor.

So, to thin it out, you can simply add a little bit of water, whole milk, or canola oil to the mixture. Keep in mind though that anything you add to the dressing will alter the flavor a bit. Add sparingly, and if necessary, keep a few extra spices on hand to adjust the flavor if you need to.

It's no secret that Hidden Valley Ranch is a staple ingredient in many homemade ranch dressings, but did you know that restaurants also rely on this classic brand? According to several chefs I spoke with, Hidden Valley Ranch provides the perfect balance of tanginess and creaminess that customers love.

What makes ranch ranch? It's a combination of creaminess (from buttermilk, sour cream, sometimes mayonnaise) and herbaceousness (often parsley, thyme, dill), plus a long pull of allium (onion and garlic) and a shot of black pepper.

While many restaurants use mass produced ranch mix, they often add it to a higher-quality base. This might include milk, buttermilk, sour cream, or mayonnaise. So when you notice that the ranch in a restaurant tastes better than the bottled dressing from the store, what you're really tasting is delicious, creamy fat.

Generally speaking, the healthiest salad dressing will be a vinaigrette like balsamic or oil and vinegar, while Caesar, ranch or anything with the word “creamy” will be the unhealthiest.

While they both have the delicious ranch flavor the dip is much thicker than the dressing. The use of something thick and creamy like sour cream is used to make the dip. While on the other hand buttermilk s used to make the dressing.

And the buttermilk, or the regular milk, acts as a thinning agent, bringing your ranch dressing to the proper consistency. Buttermilk will be thicker and tangier; milk will almost be a non-flavor…but will thin it quite a bit more.

What makes ranch dressing runny? ›

If your ranch is too thick, add more buttermilk. Too thin? Add a little more mayo. I did use a low-fat mayo this round and it ended up a hair thicker than I like.

Xanthan gum is ideal for thickening and emulsifying salad dressings and sauces. A dry free-flowing powder suitable for use in food preparations as a stabilizer, thickener or emulsifier. It is vegetarian and contains no meat, dairy or egg products.

The ranch packet has a fresher taste, because you add your own mayo and milk. Even though all the herbs and spices in the mix are dried, they rehydrate quickly and leave you with a product that feels homemade. This version of Hidden Valley Ranch is more flavorful than the bottled version and much, much thicker.

As I mentioned earlier, the buttermilk tends to thin this dressing out a decent amount. It will be noticeably thinner than the stuff in the bottle. To thicken the dressing you can add a teaspoon of cornstarch. Just be just you whisk it in really well and refrigerate for a few hours before it's ready to serve.

Since it's the buttermilk that is tangy, we've got to replace it with something creamy but not tangy. Whipping cream would be my first suggestion. It has the viscosity of buttermilk but not the taste. I wouldn't use milk, it's too thin, and your dressing's quality will suffer.

Adding freshly ground black pepper can often be an easy way to up your dressing game, but also freshening up any ingredient listed on the bottle can be useful. An extra dollop of mustard in your Dijon vinaigrette, or pinch of oregano in your Italian dressing can make a world of difference.

Milk or cream would work. If you don't like how they change the flavor, you can instead blend in a neutral oil (vegetable, soy, canola, avocado) to thin it out to the desired consistency.

The best ranch dressing is creamy, herby, and versatile. It should compliment a killer salad and perfectly contrast a spicy wing. It should be a welcome addition to pizza and a sensational dip for veggies. To put it plainly, the best ranch should be able to do anything and everything.

If you find you've made it too tangy (maybe too much butter milk or sour cream) then add more sweetness with the Worcestershire sauce. If you find you've made it too sweet, add more salt, or spice like the paprika or mustard.