Homemade Ranch Dressing
As a kid, I only knew Grandma’s Salad Dressing and didn’t realize it was more commonly known as Ranch Dressing. Grandma Saunders would regularly share quart jars of her amazing homemade dressing with our family. She’d make it for holidays and reunions, and it was the only veggie dip ever needed.
Since my household is relatively small, I scaled the recipe down to make ~1 cup, relying on pantry staples. Below is this mini recipe, followed by Grandma’s original.
Homemade Ranch Dressing
This recipe makes ~1 cup, scroll for Grandma’s original recipe (makes ~2 quarts)
To a small mixing bowl, add:
1/2 cup mayonnaise
2 tsp dried parsley
1 tsp dried minced onion
1/4 tsp garlic salt
1/4 tsp Accent
1/8 tsp salt
1/8 tsp pepper
Stir together until well incorporated.
Fold in:
1/4 cup buttermilk
If dressing is too thick, add 1-4 Tbsp buttermilk, until desired thickness is reached.
Mix well but don’t overbeat. Serve immediately or transfer to a half-pint jar and store in the refrigerator for ~1 week.
Brenda’s tips:
Serving size: ~1 cup of dressing
No buttermilk? Substitute Greek Yogurt for dip and Cold Start Yogurt for dressing
Grandma often used fresh parsley and onions, chopping both very fine
This recipe is truly a family heirloom - scroll to see the original recipe
Grandma’s hand-written recipe card, including her personal notes & adjustments.
Grandma’s Salad Dressing (Original Recipe)
Makes ~2 quarts
To a large mixing bowl, add:
1 quart mayonnaise
3 Tbsp dried parsley
2 Tbsp dried minced onion
3/4 Tbsp garlic salt
2 tsp Accent
1 tsp salt
1/4 tsp pepper
Stir together until well incorporated.
Fold in:
3/4 quart buttermilk
If dressing is too thick, add 1/4 - 1 cup buttermilk, until desired thickness is reached.
Mix well but don’t overbeat. Serve immediately or transfer to a half-pint jar and store in the refrigerator for ~1 week.
Window to B’s kitchen . . .
