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.

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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.

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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

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Grandma’s hand-written recipe card, including her personal notes & adjustments.

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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.

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Window to B’s kitchen . . .