Ranch dressing

It is such a popular salad dressing now that "ranch" has become an adjective to describe that type of buttermilk flavor.


1 clv garlic (peeled)
3⁄4 c buttermilk
2 T lime juice (fresh lime juice)
1 T chives (fresh chives, washed, snipped)
1 T parsley (fresh parsley leaves, minced)
1⁄2 t salt (or to taste)
1⁄2 t pepper (or to taste, freshly ground black pepper)


Crush garlic cloves and blend to a paste with salt.Place in a a small container with suitable for a hand blender or a jar with a tight fitting lid to be able to shake the dressing.

Add buttermilk, lime juice, parsley and chives.

Shake or blend until thoroughly mixed.

Season with salt and pepper and shake again to mix in.Use straight away or chill until you are ready to use the dressing.

4 servings


Ranch dressing was prepared first at the Hidden Valley Guest Ranch in Santa Barbara, sometime in the 1950s.


North American cuisine

The last instruction for any recipe is "check the seasoning and adjust if required," even if it is not written.

easy, blend
dressings, condiments
American food recipes
Food in U.S.A.