Restaurant-Style Ranch (From Scratch Staples) | QUICK TUTORIAL

Print the recipe here: https://docs.google.com/document/d/1DY-44fddSGzOMiQqXATBJ2q0wWdx2DsB/edit?usp=share_link&ouid=104785888518692824192&rtpof=true&sd=true

How to Make Mayo from Scratch: https://youtu.be/7m7Q6VxDYP8

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Hey there darling welcome to the farmer table my name is Jess and today I want to show you how to make homemade ranch dressing completely from scratch salad dressings are a really great thing to start making from scratch if you value saving money and not eating garbage

Ingredients seems like if you want to buy the high quality salad dressings at the store they’re exorbitant in price and if you buy the cheap ones they’ve got all kinds of gross oils and ingredients and preservatives in them I have five Sons they love ranch dressing

They eat it like it’s giving them life uh so we make this frequently now I have a video showing how to make mayonnaise from scratch that’s what I am starting with here I’m going to use a half a cup of my homemade mayonnaise I’m just going

To combine this all into the jar that I’m going to store it in I also need a half a cup of sour cream and I need half a cup of Buttermilk but I do not keep buttermilk uh anything with an expiration date that I’m not going to just use tons of I just

Don’t like to keep especially something that’s so easily substitutable so I’m just going to use the same dirty Bowl I don’t need anything else to wash in my life the the ratio for making buttermilk or buttermilk substitution I I guess I should say it’s not true buttermilk but

It worked is you put a tablespoon of either lemon juice or vinegar into a cup and then you fill it up the rest of the way to be one cup so 1 tblspoon to almost a cup of liquid I don’t typically measure this I want to put a splash in

That’s about half a tablespoon if you want to measure it and then I’m going to fill it up to half a cup so typically if a recipe is calling for buttermilk like in pancakes or biscuits or something like that you would want to let this sit for like 30

Seconds to make sure whatever chemical reaction is going on whenever acid Meats milk uh for putting it in here we’re going to mix it all together so you don’t have to wait so I’m using chives that I just grabbed out of my garden for this today if you don’t have fresh

Chives you can use dried ones if you have picky kids that a hunk of anything big and fresh and green in your ranch dressing is going to freak them out uh you can use onion powder it’s going to bring the same flavor to the party so I

Like the fresh ches though we want about 2 tablespoons of these um I’m just using scissors and I’m going to cut them directly over this jar also need a teaspoon of dried dill about 2 teaspoons of dried par Ley if you’re using fresh just finally uh

Dice it and I would do two teaspoons I want to do about half a teaspoon of fine salt a hefty pinch of black pepper and a teaspoon of garlic powder if you really like onion Flavor in Your ranch dressing you can add onion powder as well as the

Chives but all right so we’re just going to mix this up and there we have our lovely Ranch this is more like restaurant style a lot of times whenever you get Ranch at restaurants they do make them in a house so if you’ve ever wondered what gives why the restaurants Ranch tastes better

Than the squeeze bottle of gelatina stuff you can buy at the store it’s because they’re making it now I do typically like bold Flavor you can do less of these seasonings if you want I think that this is really good just how it is to be honest I’m actually going to

Now quadruple this recipe in fill the rest of the jar I just wanted to make a single recipe for you guys um this lasts for I mean at least a couple of weeks in the fridge depending on the freshness of your ingredients obviously use milk that’s like about to turn it’s it’s in

There so it it’ll still happen maybe the salt and the lemon juice could slow it down a little bit but I’d say you got a couple of weeks we usually get through it before it goes bad if you do like a thicker texture you can actually use buttermilk powder instead of Buttermilk

And just do the mayonnaise and the sour cream and you will have a very thick Ranch that’s going to be more like a dip so like if you want it more for dipping veggies in and stuff like that but I like a good thin Ranch I just think it’s

Just a preference if you want the buttermilk flavor without the thin texture buttermilk powder we do that um and you’d have to look on the package of whatever buttermilk powder you got but I would put in with like half a cup of mayonnaise and half half a cup of sour

Cream I would put at least at least a few tablespoons of Buttermilk powder in with that to get the fullness of the flavor also American food is very sweet um a lot of times whenever we purchase things like dressings they have sugar in them if you do have a preference for a

Sweeter rant Ranch you can always add like a tablespoon of sugar to this or a little bit of stevia or monk fruit powder or something to give it just a little bit of sweet but I wouldn’t do a whole lot of that or else it would probably be a little weird pretty simple

And that’s one more thing you can knock off the grocery list that you don’t have to buy thank you guys for hanging out with me today I bless you until next time