Ranch is a sauce suitable for any culinary idea. Ranch sauce: description, recipes Recipe with egg and vegetable oil

Calorie content: Not specified
Cooking time: Not specified

More recently, sauces have rapidly entered everyday life, and all housewives have begun to learn how to cook them. If earlier all sauces were tried only in cafes and restaurants, now this can be done in your own kitchen. The recipes are very affordable, so making sauces at home is easy enough. There is such a wonderful sauce called "Ranch", it belongs to American cuisine, but that doesn't make it more complicated. On the contrary, American cuisine is considered not so difficult and many recipes can be easily repeated at home. Today we will prepare the Ranch sauce, which is traditionally served with both meat and vegetables. This is a very versatile sauce that goes well with many foods, so let's cook it together. Save a detailed recipe with a photo step by step at home in your culinary piggy bank. See also how to cook.



Required products:

- 100 grams of sour cream,
- 100 grams of mayonnaise,
- 1 clove of garlic,
- 1 tea l. lemon juice
- 1 pinch of paprika,
- 1 tables. l. olive oil,
- 0.5 bunch of greens (dill, parsley),
- salt and pepper to taste.

Step by step recipe with photo:

Mix sour cream and mayonnaise in a bowl, season them with salt, pepper and a pinch of paprika. Paprika will give not only taste, but also a beautiful shade. Due to the fact that sour cream is mixed with mayonnaise, the sauce turns out to be very tasty and not very heavy. If you take sour cream of low fat content, then the sauce will turn out to be less fatty and not very thick.




Squeeze the lemon juice into the sauce, one teaspoon will be enough to add a little sourness.




Chop up all the greens: both parsley and dill are suitable. Mix and chop finely.




Send the greens to the sauce and stir a couple of times until a uniform consistency is obtained.

Pour oil into the sauce: use olive oil, it has a pleasant aroma and velvety texture. Stir a little and the Ranch sauce is ready. It turns out very tasty and so.




The sauce is not stored for a long time, so serve it right to the table to season vegetables or grilled meat with it. Bon Appetite!

Ranch sauce can make any hot dish tastier. You do not need to spend a lot of time and expensive products on its preparation and you can perfectly satisfy your hunger by transforming a simple treat. In America, the dish is as popular as mayonnaise in our country, it is served with everything: meat, fish, fried, baked or fresh vegetables.

Ranch sauce - what is it?

Having decided to cook a seasoning, first you need to figure out what it is - ranch sauce, what it consists of and how to cook it correctly. When cooking, mayonnaise, dairy products are used as a base, so the taste will be creamy.

1. Classic ranch sauce is made from mayonnaise. You can take both a fatty and a light product, the sauce will differ in thickness.
2. The classic ranch recipe consists of a mixture of buttermilk - this is skim and mayonnaise, and spices, salt and herbs.
3. The classic version uses dried herbs. This is done to keep the sauce longer.
4. The composition of the main ingredients can be varied, for example, a homemade ranch sauce recipe can be made from sour cream, replacing buttermilk, and mayonnaise can be completely removed or kefir (yogurt) can be added, making the dressing less nutritious.
5. The sauce can be spicy with more pepper, or spicy with rosemary or thyme.
6. Apple cider vinegar or lemon juice adds the missing acidity to the sauce.
7. Avocado and olive oil add richness and enrich the flavor.

What is ranch sauce with?

Americans eat it every day, prepare different dishes with its participation, spread it on bread and supplement vegetables, bake meat, fish and poultry with it. Ranch sauce is a versatile dressing for any treat.

1. If the sauce is for salad, you shouldn't add too much of it. A large bowl only needs 2 tbsp. spoons. Lettuce should not float in the dressing.
2. Fresh cucumbers will taste better if you just dip them in the sauce. In the same way, you can eat other vegetables, croutons, crackers, chips and cookies.
3. Many people make a sauce specifically for pizza. They lubricate the base.
4. No matter how tasty the sauce is, you cannot eat a lot of it - it is fatty, rich and has a lot of calories.

Ranch sauce - recipes

It is better to start your acquaintance with a simplified recipe. Homemade ranch sauce, how to cook, many chefs want to know. It can be used to lubricate the base of a pizza, to season multi-component vegetable salads. If a sauce is being prepared that will be used within 1-2 days, then it is better to add fresh parsley and dill, and if it is being prepared for future use, then it is better to replace it with dried herbs. Add some soy sauce if desired.

Ingredients:

• mustard - 1 tbsp. spoon;
• kefir - 100 ml;
• sugar - 1 tbsp. spoon;
• vinegar 6% - 1 tbsp. spoon;
• vegetable oil - 250-300 ml;
• salt;
• eggs - 4 pcs.;
• green onion - 2 feathers;
• fresh parsley and dill - 1 bunch.

Preparation

1. Separate the whites from the yolks.
2. Add sugar, mustard and salt to the yolks.
3. Beat the ingredients, pouring in vegetable oil in a thin stream.
4. Add vinegar to lighten the mass.
5. Dill and parsley, finely chop the onion. Add to bowl.
6. Pour in kefir, mix.

Ranch sauce - a classic recipe

The main ingredient is buttermilk, and in general, American ranch sauce, whose composition is very primitive, is made from the most affordable ingredients. Buttermilk is a by-product that comes from the production of butter. Whisk the cream until the butter and whey are separated. The latter is used in the preparation of this sauce. With its simplicity, the taste comes out very original, if the condition is met - the sauce must be infused for at least 30 minutes. Only in this way will the rich taste be revealed, the aroma of spices will appear, the saturation, density and color will be determined.

Ingredients:

• buttermilk - 125 ml;
• mayonnaise - 125 ml;
• dried onions and dry garlic - 5 g each;
• dried parsley and dry dill - 10 g each;
• black pepper, salt.

Preparation

1. Mix buttermilk with mayonnaise.
2. Add salt, pepper, dried herbs, garlic, onion.
3. Stir well, cover the cup with cling film, put in the refrigerator to infuse for 30-60 minutes.
4. This sauce can be stored in the refrigerator for 10 days.

Ranch sauce without mayonnaise

You can make a thicker ranch sauce, homemade recipe. Control the firmness of the creamy consistency for dipping food pieces, or lighter for a great salad dressing. It can be cooked with fresh chopped onions or dried - it will be appropriate in any form. If you are preparing a dressing with fresh herbs, then you need to rinse it thoroughly and dry it thoroughly with a paper towel.

Ingredients:

• vegetable oil - 150 ml;
• vinegar 6% - 70 ml;
• mild mustard - 1 tsp;
• shallots - 1 pc.;
• cream 25% fat - 3 tbsp. spoons;
• dry herbs - 1 tsp;
• salt, ground pepper.

Preparation

1. Mix vegetable oil, vinegar, herbs, salt and pepper.
2. Finely chop the shallots and add to the sauce.
3. Add mustard and stir.
4. Add cream and stir again, season with salt and pepper to taste.

Ranch sauce with avocado

This dressing will be appreciated by those who do not like mayonnaise. The recipe for the sauce is simple and straightforward, yet the taste is simply delicious, thanks to avocado, olive oil and lemon juice, which enrich the final taste of the dish. If the cooking is too thick, you can dilute it with milk or cream. This sauce will not last long in the refrigerator, this must be taken into account when calculating the amount of ingredients.

Ingredients:

• avocado - 1 pc.;
• sour cream - 150 g;
• garlic - 1/2 clove;
• lemon juice - 1 tsp;
• olive oil - 1-2 tsp;
• dill, parsley, onion - 20 g each;
• salt and pepper.

Preparation

1. Cut the avocado, remove the pit, peel, transfer to the blender bowl.
2. Add garlic, chop a little green onion and place over the avocado.
3. Add parsley, sour cream, olive oil.
4. Add salt and pepper to taste.
5. Grind in a blender.
6. Add lemon juice and stir again.

Creamy ranch sauce

According to the recipe proposed below, you will get 5-6 servings, the ranch sauce, which does not take more than 10 minutes to cook, will not come out dense, well suited for vegetables. It is also nice to eat croutons, nuggets or deep-fried onion rings with this sauce. If you want to spice it up, you can use garlic salt instead of dried garlic.

Ingredients:

• heavy cream (33-35%) - 250 ml;
• mustard - 1 tbsp. spoon;
• mayonnaise - 50 g;
• parsley and dill - 1/2 bunch;
• salt, pepper and herbs.

Preparation

1. Combine cream, mustard.
2. Finely chop the dill and parsley, add to the mixture and mix thoroughly.
3. Throw in the spices, adjust the taste with salt.
4. Mix everything well, add the mixture of peppers.

Garlic ranch sauce

Nobody knows the classic recipe for this dressing, but this is its beauty: you can supplement the base with any components and create your own unique recipe. Very tasty, moderately spicy and piquant - garlic ranch sauce is spicy and aromatic. It is best to cook with fresh cloves, but replacing with dry garlic is acceptable in the traditional version.

Ingredients:

• sour cream - 3 tbsp. spoons;
• mayonnaise - 3 tbsp. spoons;
• dried onions - 0.5 tsp;
• dried dill - 0.5 tsp;
• dried parsley - 0.5 tsp;
• garlic - 1 clove;
• lemon juice - 0.5 tsp;
• salt and black pepper.

Preparation

1. Mix sour cream and mayonnaise in equal proportions.
2. Add dried onions, dill and parsley.
3. Add salt and pepper to taste. Add lemon juice.
4. Squeeze the garlic and mix everything again, leave to infuse in the refrigerator for 1 hour.

How to replace ranch sauce?

Given the ease of preparation at home, ranch sauce, an analogue of it, can be created from different products that are in stock.

1. If there is no buttermilk, you can confidently replace it with kefir, yogurt, sour cream or cream.
2. You will also need milk, vegetable oil, fresh eggs, garlic, lemon, dill, salt, sugar, pepper.
3. The egg butter can be removed from the recipe and mayonnaise added.

Sauce is a great way to add variety to your menu. For example, ranch sauce is a popular dressing in the United States, used primarily for dipping fresh vegetables, snacks, fried foods, and small baked foods. Also, ranch sauce is added to salads and savory pastries, tacos and all kinds of rolls in flat cakes, like what we used to call shawarma, in hamburgers, etc.

Product description

The ranch sauce looks like a smooth milky or creamy emulsion interspersed with green and brown, depending on what spices are added to it. Consistency from “mayonnaise” to quite liquid, pouring - here the role is played by what products and in what ratio are selected as a base.

It's difficult to articulate exactly what ranch sauce is like, as it all depends on what ingredients it contains. In the classic version, this is a mayonnaise-creamy-garlic taste, with the aroma of herbs included in the composition; most often not sharp or mildly acute. In particular, commercial sauces are mostly fairly neutral. However, there are also quite “hot” varieties of it - we will also give one of such recipes in this article.

Origin story

The ranch sauce was invented by a certain Steve Henson, a plumber who worked in the first half of the 1950s in Alaska, in one of its remote regions. By that time he had married and in 1954 he opened his own guest house in California with his wife, calling it Hidden Valley Ranch. Ranch sauce was also served to guests. Many people liked this salad dressing, and pretty soon Steve and his wife began to sell it to take away. They also offered their clients ready-made spice kits so that they could make garlic ranch sauce at home.

Within a few years, the Hensons registered the Hidden Valley Ranch Food Products brand and opened a ranch sauce factory. Its products began to spread first in the southwestern part of America, but quickly spread throughout the country. In the second half of 1972, the brand was acquired by Clorox and is still its property. The ranch sauce recipe was changed in favor of longer shelf life, and the classic recipe, to reduce its cost, included flavors. But that's a completely different story.

Sauce Ranch at Dodo Pizza

Thanks to this chain of restaurants, ranch sauce became famous in Russia and is gaining popularity here. In Dodo, it is mild in taste, with a distinct garlic-creamy aroma. Ranch sauce what is it (what dishes are there) in Dodo Pizza:

• Pizza Chicken ranch.
• Pasta Chicken and mushrooms.
• Dodster.

Nourishing bacon sticks, now removed from the menu, were also baked with ranch sauce.

Composition

What ranch sauce consists of:

• Mayonnaise.
• Buttermilk (original), or sour cream, yogurt, whey, etc.
• Fresh greens set. In the original, these are chives, dill and parsley. Garlic is often added, sometimes mustard.
• Dry spices. Originally black pepper, ground sweet paprika, mustard seeds.
• Salt.

Sometimes only fresh herbs or only dry spices are used; mayonnaise can be taken from a store or prepared with your own hands (there are many videos on this topic on the Internet); you can make ranch sauce without mayonnaise, using only fatty sour cream and buttermilk; chives, if impossible to get, are easily replaced with regular green onions. By the way, on English-speaking culinary sites, options with sets of dry spices, without fresh herbs, are quite popular.

Cooking recipes

We offer you 4 varieties of ranch sauce, including creamy garlic, like in Dodo Pizza. Below you will find tips on how to correct the consistency of the dressing to the desired consistency.

Classic dill ranch

A simple yet delicious ranch sauce, this recipe works equally well for pizza, salads, and dipping.

Ingredients:

• Mayonnaise, sour cream 20%, yogurt * - 0.5 cups each.
• Chopped dill - 2 tbsp l. with a slide.
• Chopped parsley - 1 tbsp l. with a slide.
• Garlic - 2 medium cloves.
• Medium ground black pepper - ¼ tsp
• French mustard (with grains) - 1 tsp optional.
• Salt - start with ¼ tsp, then continue to taste.

* In the original, curdled milk by adding 2 tsp. lemon juice. You can use ready-made commercial sour milk, or milk that has sour naturally.

How to make pizza ranch sauce:

• In a deep bowl, mix well the mayonnaise, sour cream and yogurt.
• Add dill, parsley, minced garlic, pepper and salt.
• Mix everything well, taste. Add more salt, pepper, herbs or garlic if needed.
• Send to the refrigerator for 1.5 hours for infusion.

This sauce can be prepared even a day before serving - it will only benefit from this: the herbs will have enough time to fully develop their aroma.

Please note: we do not recommend grinding fresh herbs in a mortar or chopping them with an immersion blender to a paste. The released juice will add unnecessary bitterness to the dressing, make it too tart. A knife and a board are all you need.

Ranch sauce like in Dodo Pizza

Naturally, you won't be able to get exactly the taste like in a restaurant, but in general it will be pretty close.

Ranch sauce as in Dodo Pizza, composition:

• Buttermilk - ⅔ tbsp. *
• Mayonnaise - ⅔ tbsp.
• Dried garlic (powder) - 1 tsp.
• Dried dill - 1 tsp
• Dried onions (powder) - 0.5 tsp.
• Salt to taste.

* It is important to use buttermilk, not whey or curdled milk. It is buttermilk that gives that very creamy taste.

Preparation: everything is standard here - mix the buttermilk with mayonnaise until smooth, then add all the spices and salt. Next, leave the sauce for an hour or two to brew in the refrigerator.

Homemade with dry spices

Homemade ranch sauce, ingredients:

• Mayonnaise, sour cream and buttermilk - 0.5 cups each.
• Dried garlic (powder) - 0.5 tsp
• Dried greens of onions and parsley - 0.5 tsp each.
• Dried onions (turnips) - ¼ tsp
• Dried dill - from ⅓ tsp. up to 1 tsp.
• Salt - ¼ tsp
• Lemon juice - start with 1 tsp, then continue to taste. Can be changed to white wine vinegar.

How to make a creamy * ranch sauce:

• Place all mayonnaise, sour cream and buttermilk into a deep container. Combine these foods and then whisk until smooth.
• Add all the spices and salt to the mixture, and then mix well.
• Add 1 tsp. lemon juice or vinegar, beat for about 30 seconds.
• Try the sauce. If necessary, acidify and add more salt, and then whisk again.
• Put the prepared sauce in the refrigerator for infusion for at least 1 hour, or better for 2 hours.

* the aroma of the cream is given by the buttermilk.

In this recipe, it is especially important not to ignore the point about the need to infuse ranch sauce. Dry spices take time to develop flavor and aroma.

Sharp "South-West"

Hot Ranch Sauce, recipe includes the following products:

• Mayonnaise and sour cream - 1 glass each.
• Chopped dill greens - 1 tbsp. l.
• Chopped parsley - 1 tbsp. l.
• Chives (chopped feather) - 1 tsp.
• Garlic - 1 clove. You can replace ½ tsp. granulated (dry) garlic.
• Red pepper (raw), chopped - 0.5 tsp.
• Ground cayenne pepper - ⅙ tsp *
• Red pepper flakes, ground - ⅛ tsp *
• Chili pepper - ½ tsp
• Oregano - ¼ tsp
• Salt - ½ tsp, then to taste.
• Lemon or lime juice - 1 tsp., Then to taste.

How to make ranch sauce with this recipe:

• Whisk the mayonnaise and sour cream in a bowl.
• Add herbs, garlic, all kinds of peppers and salt. Mix well.
• Pour 1 tsp into the mixture. lemon / lime juice and beat.
• Try adding more acid, pepper, or salt if needed.
• Refrigerate - the sauce should be well cooled before serving.

Please note: if the sauce is supposed to be served the next day, additional pepper should not be added immediately (item 4). During the night, the amount that has already been introduced into the sauce will noticeably increase its spiciness.

About correcting the thickness of ranch sauce

The consistency of this dressing directly depends on the quality and characteristics of its components. To get a thicker sauce, you can do the following:

• Replace buttermilk with sour cream or yogurt. This is always permissible, you just need to take into account that the taste of the finished product will have more sourness *.
• Increase the amount of mayonnaise in the recipe by reducing the amount of buttermilk / other dairy products.
• Replace fresh vegetables with dried ones. Garlic powder, dried onions, dill and parsley can all be found in the spice section.

* Fatty sour cream (from 20%) will taste less sour.

And here is an interesting tip from the English-speaking culinary forums: the resulting ranch sauce, which turned out to be too thin, can be thickened with salty crackers ground into powder. Crackers should be added starting with 1 tbsp. l. for every 0.5 l. Before adding more, let the previous portion swell well (3-5 minutes) - perhaps the desired consistency will be obtained from the first spoon.

30.03.2019

Ranch is the main sauce in every American's life. They always have a jar of homemade dressing in their fridge, which they usually use for salads or for dipping fresh vegetables.

Ranch sauce is a creamy salad dressing with a pleasant herbal scent and a slightly pungent garlic flavor. The base is sour cream or buttermilk and mayonnaise. Everything else is added to taste: a little mustard powder, garlic, salt and pepper, paprika, onion, parsley and dill.

Spicy Creamy Ranch Sauce is a nice addition to many dishes, especially vegetable salads and cold cuts. Bell peppers, cucumbers, zucchini, radishes, etc. - all this goes well with it. It is also delicious with meat, chicken, fish.

Ranch sauce is the most popular seasoning in the United States, found in every home and on every restaurant menu, and is used to dress vegetables or spread anything from sandwiches to onion rings to pizza.

What ranch sauce looks like - photo

What is included

Buttermilk is its main ingredient. This is a fermented milk product, similar to yogurt, which was previously made from the liquid left after beating butter. Today it is cow's milk, processed with special bacteria, due to which it thickens and takes on a pungent taste. Buttermilk is also sold in powder form and can be found in baking areas or next to milk powder. It can be replaced with sour cream.

Mayonnaise - you can take any store or make it at home from eggs, oil, vinegar or lemon juice and seasonings. Other options, such as yogurt or sour cream, are also fine for ranch sauce, but don't give the same smooth texture.

The basic recipe for ranch sauce is to use 1 part mayonnaise for 2 parts buttermilk.

There are also cooking options only with mayonnaise or a combination of mayonnaise and sour cream.

Herbs traditionally included in ranch sauce are a mixture of parsley, dill, and green onions. These three spices complement each other perfectly. They are often used dried, but you can also take fresh ones for a rich taste and a more pleasant texture in the sauce. The same goes for garlic. Some recipes require garlic powder, but will taste better if you use freshly minced fresh cloves.

The spices are plenty of salt and pepper, and a little sugar to balance it all out.

Vinegar or lemon juice Is an optional ingredient in ranch sauce, but its slightly pungent and sour note complements the creamy flavors of buttermilk and mayonnaise. You can use any vinegar - rice vinegar, white wine vinegar, apple cider vinegar, or balsamic vinegar. You will need about 1 teaspoon of lemon juice or vinegar for every 3-4 tablespoons of dressing.

To finish off the finished ranch sauce, you can sprinkle finely chopped green onions on top.

How to choose and where to buy

Finding a ranch is not a problem in grocery stores and supermarkets. Heinz's garlic sauce is most commonly found on the market.

When buying, carefully study the label with the composition. Look for as many natural ingredients as possible. Most ranch sauce brands contain soybean oil, cornstarch, fructose, artificial colors, flavors, flavor enhancers, and preservatives. Typically, a store-bought dressing is high in fat and calories and low in carbohydrates and protein.

If you have time, making a healthier ranch dressing at home is your best bet.

How to cook it yourself - a classic recipe

It's hard to find a store-bought sauce without a long list of ingredients. This step-by-step recipe will show you how to make a homemade ranch. With just a few natural ingredients and spices, a bowl and whisk, you can make an incredibly easy and fresh dressing.

Ingredients:

• 1 cup buttermilk
• ½ tbsp. mayonnaise;
• 1 tsp lemon juice;
• 1/8 tsp paprika;
• ¼ h. L. mustard powder;
• ½ tsp salt;
• 1/8 tsp black pepper;
• 1 tablespoon chopped fresh parsley
• 1 tsp chopped fresh green onions;
• ¼ h. L. dry dill (or 1 tsp fresh).

Cooking instructions:

1. Place all ingredients in a bowl and whisk until smooth.
2. If you prefer a thinner dressing, add the buttermilk little by little until the desired consistency is achieved.

For a spicier taste, add some ground cayenne pepper to the sauce.

Sauce variations

• Use 2 tsp in the recipe. fresh herbs - dill, mint or basil.
• Use avocado instead of buttermilk, sour cream, or yogurt if you are intolerant to dairy products.
• Double the amount of Parmesan cheese for the dressing.

Dry Ranch Sauce Mix

Yield: 7-2 tablespoons. Cooking time: 15 minutes.

Ingredients:

• ½ tbsp. dry buttermilk powder;
• 1 tbsp. l. + 1 tsp dried parsley;
• ½ tsp + ½ tsp dry greens of dill;
• 1 tsp onion powder;
• 1 tsp dried chopped onions;
• 1 tsp table salt;
• 1 tsp garlic powder;
• 1 tsp garlic salt;
• ¼ h. L. ground black pepper;
• ½ tsp Sahara.

Cooking method:

1. Add all dry ingredients except 1 tsp. dried parsley and ½ tsp. dried dill in a blender.
2. Mix until a homogeneous powder is obtained.

To make ranch sauce, mix 2 tablespoons of dry mixture with 1 cup sour cream. Refrigerate for 2 hours and serve.

How and how much to store

Ranch sauce can be prepared in advance and stored in a sealed container in the refrigerator for 3-4 days. It is not suitable for freezing.

Store the dry mixture in an airtight container or jar for 2-3 months, or in the freezer for 6 months or longer.

What they eat and what they serve

The ranch is used not only as a salad dressing, but also for dipping pieces of fried chicken, French fries, etc.

Here are some cooking uses for ranch sauce:

• To marinate meat before cooking, cut it into pieces and place in a bag with 1 tbsp. l. olive oil and 1-2 tbsp. l. dry mix ranch.
• Pour the sauce over the freshly baked pizza.
• Garlic ranch baked or fried potatoes are one of the most delicious dishes.
• Drizzle vegetables with 1 tbsp before baking. l. olive oil and 1-2 tbsp. l. homemade sauce.

The nutritional value

60 g (2 tablespoons) ranch sauce contains:

• 188 calories
• 17.4 g fat;
• 6.7 g carbohydrates;
• 1.7 grams of protein.

Vitamins and Minerals:

• 5% of the daily recommended intake of riboflavin (vitamin B2);
• 1% vitamin A, C, B6 and B5 (pantothenic acid);
• 4% calcium and phosphorus;
• 2% potassium;
• 1% iron.

Harm, contraindications and side effects

For salad dressing, you need no more than two tablespoons of ranch sauce. However, many people add much more of this amount to their food.

The ranch is made with buttermilk, mayonnaise, or sour cream, so it's high in calories and saturated fat. The constant excess of its presence in the diet gradually leads to an increase in cholesterol levels and in the future - to blockage of the arteries.

Milk is a fairly common allergen and can cause inflammatory reactions in lactose-sensitive people.

Store-bought ranch sauce has too much sodium. This can increase the risk of heart attack or stroke in some people and negate the effectiveness of many medicines for high blood pressure (diuretics).

Ranch sauce was invented by accident by American farmer Steve Hanson. He dressed the salads that he treated the ranchers with a mixture of buttermilk, mayonnaise, herbs, and a few other ingredients. The guests were delighted with these salads, so they were even ready to buy the sauce he had invented from Hanson. As a result, Hanson started his own business and made a fortune on his sauce. Today ranch sauce is as popular in America as mayonnaise is in Russia. It is suitable for preparing various dishes and for dressing almost any salad, although its taste is somewhat fresher than that of mayonnaise, and its calorie content is slightly lower. So, if you don't know how to replace mayonnaise, it makes sense for you to learn how to make ranch sauce at home, and it's quite simple.

Cooking features

Making ranch sauce is not difficult, especially since it does not require heat treatment. Therefore, even an inexperienced hostess will cope with the task. The advice of experienced chefs will help her in this.

> In the original ranch sauce recipe, buttermilk is one of the main ingredients. Not all stores have this product on sale. Therefore, it most often has to be replaced with sour cream. Homemade sour cream is best, and is usually less acidic than store-bought sour cream. If you want a lighter sauce, you can substitute buttermilk or unsweetened yogurt instead of buttermilk.
• Another ingredient in ranch sauce may not be available to many of our compatriots. This is a chives, which are actually very similar to green onions, but have thinner arrows and are slightly softer in taste. If you can't get chives, replace them with green ones - the taste of the sauce will not change much.
• If you are serving ranch sauce separately, refrigerate it before serving as it tastes better when cold.
• You should not prepare a large amount of ranch sauce if you do not plan to eat it on the same day: the shelf life of this product is not long - it should be eaten in a maximum of two days, and stored in the refrigerator.

Ranch sauce is served with meat, fish, vegetable side dishes. It goes especially well with potatoes. In addition, the sauce can be used to dress salads instead of sour cream and mayonnaise.

The original ranch sauce recipe

• buttermilk - 125 ml;
• mayonnaise - 125 ml;
• chives - 50 g;
• green onions - 10 g;
• salt - 10 g;
• dried parsley - 30 g;
• allspice - 5 g.

Cooking method:

• Combine mayonnaise with buttermilk until smooth.
• Wash and finely chop both onions with a knife.
• Combine the sauce with the chopped onions.
• Add dried parsley, salt and ground allspice.
• Mix thoroughly.
• Cover the sauce bowl with cling film and refrigerate for at least half an hour.

After that, the sauce can be served by pouring into a gravy boat, or used as a salad dressing.

Simple ranch sauce recipe

Recipe for the occasion::

• mayonnaise - 0.25 l;
• sour cream - 125 ml;
• dried green onions - 5 g;
• dry parsley - 5 g;
• dried dill - 5 g;
• powdered dried garlic - a pinch;
• dried onion powder - a pinch;

Cooking method:

• Measure out the right amount of seasonings and mix them together. Today, garlic and onion powders are available in many supermarkets, and dried herbs are even more readily available. If you still can't buy them, you can make all the seasonings yourself in your kitchen. True, this will significantly complicate and make the cooking process longer. To obtain onion and garlic powder, vegetables must be finely chopped and put on a baking sheet, placed in the oven and turned on at the lowest power. The drying process will take about 14 hours, after which the dried vegetables will be left to grind in a coffee grinder or grind with a blender. Greens are dried in the same way, but for a shorter time, and after it you can not grind it.
• Stir in sour cream and mayonnaise. The mixture must be perfectly homogeneous.
• Add the seasoning mixture, salt and pepper to the sour cream-mayonnaise sauce, mix thoroughly.

After that, the ranch sauce is left to chill by placing in the refrigerator for 30 minutes and used in the same way as the original. The sauce prepared according to this recipe has a more piquant taste, it turns out to be even more aromatic than the original one, but its calorie content will be higher.

Popular ranch sauce recipe

• mayonnaise - 0.2 l;
• buttermilk or sour cream - 0.2 l;
• dry mustard - 5 g;
• fresh parsley - 30 g;
• chives - 10 g;
• fresh dill - 10 g;
• garlic - 3 cloves;
• lemon juice - 15 ml;
• salt, paprika, black pepper - to taste.

Cooking method:

• Wash, shake off water and finely chop fresh herbs with a knife.
• Crush the garlic with a special press.
• Mix mustard powder with lemon juice and a spoonful of mayonnaise or sour cream.
• Combine the resulting mixture with buttermilk and mayonnaise, beat with a mixer.
• Add the herbs, salt, garlic and spices, continuing to beat for a few seconds afterwards.
• Cover the container with the sauce with plastic wrap and put it in the refrigerator to cool.

The ranch sauce prepared according to a popular recipe is moderately spicy and goes well with meat and poultry dishes. However, it can also be used for dressing salads. Fish, including lightly salted, as well as potatoes will acquire a new piquant taste thanks to this sauce.

Mayonnaise-Free Ranch Sauce Recipe

• milk - 150 ml;
• odorless vegetable oil - 100 ml;
• chicken egg - 3 pcs.;
• lemon - 1 pc.;
• garlic - 1 clove;
• fresh dill - 25 g;
• fresh parsley - 25 g;
• sugar - a pinch;
• salt, black pepper - to taste.

Cooking method:

• Wash eggs well in warm water and soap. Break, separating the yolks from the whites. To prepare the sauce, you only need the yolks, which must be placed in a bowl or small saucepan, beat with a fork.
• Add warm, but not hot milk to the yolks, pour in vegetable oil.
• Place the bowl in a water bath and whisk the contents for 5-10 minutes while heating it. As a result, a thick mass should form. If the whisk does not work well, use a blender.
• Remove the sauce from the water bath.
• Wash and dry the herbs, chop finely with a knife and add to the sauce.
• Squeeze the lemon juice into the sauce.
• Squeeze the garlic into it.
• Add salt, sugar, pepper.
• Whisk everything together with a whisk or mixer until the consistency of the sauce is uniform.
• Place the ranch sauce in the refrigerator to cool completely.

This ranch sauce recipe is good because it does not require the use of commercial mayonnaise, although, in fact, it is still based on mayonnaise, but exclusively homemade, without any harmful additives and vinegar. This ranch sauce recipe is sure to appeal to those looking after their health.

Ranch sauce belongs to American cuisine, where it is as popular as mayonnaise. It is easy to prepare it at home. It will have a fresher taste than mayonnaise and less energy value.