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REAL Food Recipe: Hidden Valley Ranch Copy Cat

Ranch dressing is one of the most requested recipes.  Everyone, it seems, wants to know how to make it from scratch – without all the added icky ingredients in commercial brands. The problem is, everyone LOVES the flavor of the commercial brands.  AND, the authorities on Ranch – aka children who dround everything in it like a dipping sauce, must have what they are used to, or they will revolt.

Hidden Valley Ranch Copycat from WholesomeMommy.com

So, this recipe wasn’t as easy as some of the recipes I’ve remade. In fact I tried about a half dozen recipes next to the old favorite – Hidden Valley and none of them measured up. They were too herby, or too oniony, none of them quite hit it on the money…until this recipe.

I can’t tell you how excited I am to find the right combination of herbs and spices. I have ALWAYS loved Ranch dressing.  And, until just a few years ago I wouldn’t eat any other kind of salad dressing. Although I have expanded my horizons, ranch is still by far my favorite.

Homemade Ranch From WholeosmeMommy.com

 

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Comments

  1. lorie Flanders says:

    Wondering if you could use buttermilk powder and add your herbs to make the “mix” and then add the mix to milk and mayo just like the hidden valley powder mix? Just curious.

    • Lori- it certainly would seem like you could have the shelf stable ingredients already bagged together for making it as needed! I also keep buttermilk powder on my shelf.

    • Denisesawyer says:

      It could probably be done, however buttermilk powder {just like any dried milk} is oxidized and causes inflammation in the arteries. {Causing cholesterol problems}.
      Denise
      Wholesome Mommy

  2. I am so glad to try a home made version! Sometimes there are hidden ingredients in dressings that are so not good for you!

  3. How long do you think that this will keep in the fridge once made?

    • Denisesawyer says:

      Jaye,
      It might depend on how fresh your buttermilk is, but generally it will keep a couple to three weeks in the fridge.
      Denise
      Wholesome Mommy

  4. Are these measurements for fresh herbs or dried?

    Thanks.

  5. Ok please help me out here…..I desperately want to make my own ranch but every time I do, it seems no matter the recipe I use it comes out runny! I followed this recipe this morning using 1 cup mayo and 1 cup milk (with 1 tsp lemon juice). For the spices, I had already mixed up a spice blend from another homemade ranch recipe, so I added 1 1/2 tsp of that (combined amount of spices in your recipe). It has been in my fridge for about 2 hours now and still seems looser than what comes from the store. I really don’t want to go back to store bought ranch but just can’t seem to get a pleasing consistency. It’s always runny and no one in our family ends up liking it. Help!!!

    • Denisesawyer says:

      If you like it thicker you’ll want to reduce the milk and increase the mayo. But keep the total the same. So since it is 2 cups total {milk and mayo} you’ll want to mix it with perhaps 3/4 cup milk and 1 1/4 cup mayo and see if that is thick enough for you. If not continue to reduce the milk and increase the mayo such as 1/2 cup milk and 1 1/2 cup mayo.
      Denise
      Wholesome Mommy

    • Are you using regular mayo and not “light”? Light mayo tends to get runnier.

      • Denisesawyer says:

        No, I steer clear from light anything. :) Typically, the ingredients get scarier with low fat and light foods – they read more like science experiments than food. LOL
        Denise
        Wholesome Mommy

  6. Were the parsley and dill fresh or dried?

    Thanks!

    Jenny

    • Denisesawyer says:

      Everything I used was dried – cheaper ans shelf stable for you to purchase and use over and over.
      Denise
      Wholesome Mommy

  7. Veronica says:

    If I have already made this what would you suggest to make it thicker? Thanks.

    • Denisesawyer says:

      More mayo.
      Denise

      • Veronica says:

        I used fat free milk and more mayo, it’s way better. What would you think of almond milk to make the buttermilk?

        • Denisesawyer says:

          If it is unflavored almond milk you might be able to use it – not sure adding lemon will give you the buttermilk flavor or not though – I know it actually helps to sour the “sweet milk” so that the flavor tastes like buttermilk when added to regular cow’s milk.
          Denise

  8. I don’t know if others have this stuff but was wondering if buttermilk powder would work? We haven’t had it around here for very long but it’s great stuff and didn’t want to waste it if it wouldn’t work. Thanks

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