Ranch Dressing

Be honest. You put ranch on things ranch has no business being on… Pizza, wings, a single sad carrot you're using as a ranch delivery vehicle. But I bet you've never once wondered where it came from, because why would you? It's just always been there… kinda like weather if it was creamy and white. Well, it turns out Ranch has a backstory and it's unhinged. There's a plumber who couldn't cook, a dude ranch so bad it should've sunk the whole operation, and a bleach company that took a backwoods buttermilk hack and turned it into the condiment America pours on everything.

So I dug up the real story. How a Nebraska plumber named Steve Henson mixed the original batch to keep pipeline crews alive in the Alaskan bush, built a California ranch around it, and accidentally invented the flavor you now can't live without, before Hidden Valley became a trade secret and Clorox bought the whole thing.

Whether you love it, like it or don’t want anything to do with it, Ranch is just about as American as food gets. Here’s how I do it.

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Stuff I Use...

Here is all of the stuff that I use that’s from this recipe video. If what you’re looking for isn’t listed then you can check my Amazon storefront to see if you can find it there. If you’re still having trouble, shoot me a DM on Instagram, comment on the YouTube video or ask in Discord and I’ll do my best to get back to you.

My Pepper Mill

Food-safe Rubber Gloves

Portable Single-burner Stove

Butane Canisters

My Cookware Set

My Dutch Oven

My Induction Burner

Deli Containers

Butane Torch

Sheet Trays

Cutting Board Scraper

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Dried herbs work well in homemade ranch, but I prefer fresh.

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Yield: 1.5 cups

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Real Ranch Dressing

Prep time: 5 MinInactive time: 29 MinTotal time: 34 Min

Ingredients

RANCH

• 1 cup crème fraîche or sour cream
• 1/2 cup mayo
• 1 lemon, juiced
• 1 clove garlic, grated
• 1 Tbsp chives, sliced thin
• 1 Tbsp fresh dill
• 1 tsp onion powder
• 1/4 tsp MSG
• kosher salt, to taste
• black pepper, to taste

CRÈME FRAÎCHE

• 3 parts heavy cream
• 1 part cultured buttermilk

Instructions

RANCH

1. Whisk together the crème fraîche, mayo, and lemon juice until smooth. Stir in the garlic, chives, dill, and onion powder. Season with MSG, salt, and pepper. Cover and chill at least 30 minutes, though overnight is better. Munch within a few days for freshest results.

CRÈME FRAÎCHE

1. Stir together the heavy cream and buttermilk in a clean jar. Cover loosely and leave on the counter 1 to 2 days, until thickened. Refrigerate at least 1 day before using. Use on the second or third day depending on how thick it's gotten.

Adam's Notes

• Make this ahead if you're going the crème fraîche route. Plan for a couple days of counter time.

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