Ranch Dressing With Fresh Herbs Recipe (2024)

Sounds good, but i’m hooked on Ina Garten’s recipe:3 scallions chopped½ cup fresh basil leaves chopped2 tblsp fresh lemon juice1 ½ tblsp Dijon mustard1 tblsp good evoo2 garlic cloves chopped or pressed2 ½ tsp salt1 tsp freshly ground black pepper1 cup good mayo½ cup Greek yogurt½ cup buttermilk shakenI’m generous with the basil & also add some chopped parsley. Best made ahead.Yummy & keeps surprisingly well in fridge.

I’m unsure exactly why fresh herbs like dill have been excluded from this attractive alternative to the original recipe?So what’s with the love affair with Hellmanns mayo? Ok it’s ‘reliable’ , we all know that, but.....IF you’re not prepared to make your own(?) why not use a brand that has NO sugar ? Dukes or Trader Joe’s far better!We in America should always consciously seek food products with less ( or ideally ) NO sugar.My kitchen heroine Julia should know better in this day & age!

I make my own ranch dressing, and I always use fresh tarragon. It's the secret ingredient. Parsley's good, but not mint!

John, while it’s true that Hellmanns contains some sugar, the amount seems to be truly negligible – the label lists 0g of carbohydrates per serving and also says the product is “not a significant source” of sugar. I generally avoid added sugar, myself, but in this case I don’t think it’s doing any real harm.

Duke's Mayo if you can find it better

The basic recipe is good, but it desperately needs another hit of acid. Try lemon juice or white wine vinegar.

Favorite new dressing. Used 1/4 - 1/3 C whole plain greek yoghurt and 1/2 C mayo. Also added some lemon juice - maybe a Tsp - Tbs. worth. And only used 1 clove garlic.

So this can only be made in the East? No Heilmann's out here. It’s called Best Foods.

Ina Garten’s recipe:3 scallions chopped½ cup fresh basil leaves chopped2 tblsp fresh lemon juice1 ½ tblsp Dijon mustard1 tblsp good evoo2 garlic cloves chopped or pressed2 ½ tsp salt1 tsp freshly ground black pepper1 cup good mayo½ cup Greek yogurt½ cup buttermilk shakenI’m generous with the basil & also add some chopped parsley. Best made ahead.

You could try some combination of whole milk or cream with a white wine vinegar, or lemon juice. Or you could just use the rest of your buttermilk for pancakes, biscuits, scones, cupcakes or brining chicken for frying, or poaching chicken in it, too.

Aren’t all recipes made to be broken? I’ll use the rest of the buttermilk fir cornbread,

This is the first recipe that inspired me to make my own ranch dressing. I didn’t follow the recipe proportions perfectly but close enough. Used all the listed ingredients (team Cains Mayo). So so so good! Also, note to winter me: you had all fresh herbs in your garden. Why didn’t I make this for the kids when they were little? So much healthier than store bought.Nevermind right, I’m an empty nester learning to cook for myself!

I think this is widely known (check your spelling, it's Hellmann's). Should people who live in the East get upset over recipes that specify Best Foods mayo?

The acidity from the buttermilk alone, for me, is not enough. I kick it up a bit with juice from half a lemon and/or white wine vinegar, and sometimes a pinch or two of cayenne or other ground chilli peppa. Pressed garlic, and a little grated shallot or red onion are small touches that can go a long way, too.

In a pinch, I made this with fresh scallions and fresh dill. Didn’t want to break out the food processor, so I just finely minced the herbs and grated the garlic. I added everything to a mason jar with extra buttermilk to make it more runny. I stirred it briskly with a fork then shook it up a bit. My husband said it was the best dressing he’s ever had.

I started out following the recipe, but as it got closer to done it was clear it needed more. Per suggestions, I added a Parmesan rind and some tomato sauce to jazz it up, but it felt like it strayed from the recipe intent. Second try - I realized broth (plus Parmesan rind) instead of water would be a better way to make the recipe work - and it really helped! Still a bright flavor with the dill, but the broth added a savory note.

I used a combo of mint and parsley and added 2 T lemon juice and 1/4 cup of yogurt (I like things tart) and I thought this dressing was delicious!

This was good, but needed a lot of work. Made as originally written and then added a bunch more herbs- dill and a lot of tarragon. And then a little bit more garlic. And lemon juice. And then because I wanted a larger amount but didn’t want it to be so sweet, I added Plain yogurt instead of more mayonnaise. Served with lots of fresh veggies and some Fritos. It was yummy but I don’t think I perfected the herb amount.

This was good. Did extra garlic and no mint. Next time, try adding dill and parley.

Absolutely delicious. Made it with basil parsley tonight, with a higher ratio of buttermilk to mayo, and it poured so nicely—somehow thickly but also easily?—over a bowl of fresh tomatoes and bell pepper.

This is fantastic on my tender garden-grown greens. It keeps much longer than 3 days.

Not my favorite. Tastes a bit like mayo. I’ll have to try another recipe.

Extra buttermilk

Fast and easy to make with a good, fresh taste.

Really good—added lemon juice and used half Greek yogurt and half Mayo

Great. Added leek microgreens, did 1/4-1/3 cup Greek yogurt 1/2 cup mayonnaise juice from 1/2 a lemon

If you grow fresh herbs like parsley, basil, cilantro you can put large quantities of one kind in your processor with some olive oil and make a thick paste. Put a heaping spoonful of this paste into each section of an ice cube tray and freeze. Pop the herb ice cubes out and store in a plastic bag in the freezer. Then when you need a bit of herb in the winter, defrost an ice cube instead of spending $2.99 for a limp bunch of tasteless greenery at the supermarket. Perfect for this recipe.

This is also a delicious sandwich spread for turkey leftovers. It was much tastier about 2 days after I made it, so make it ahead for the best flavor. I did it for a Thanksgiving veggie tray and everyone enjoyed it. A few strays from the recipe: The grocery was out of buttermilk, so I used plain whole-milk yogurt instead with about a half cup of 2% milk to thin it. Following others' suggestions, I skipped the fresh mint for about a handful of fresh dill. The dill truly makes this dip special.

This is a deceptively simple recipe. As is often the case, that means focus on quality ingredients. The best mayo, whole milk buttermilk. I’ve also adjusted herbs based on what I have on hand, and I always use more garlic. But it’s always good! Till I started making my own, I thought I just didn’t like Ranch!!!

Another comment - the garlic may taste sharp if you use this immediately after making. In a day or two, it’s much more muted.