One of the first things my teenage
son learned to cook on his own was our family’s recipe for a zesty homemade
ranch dressing. He’s a pretty selective eater, so it can be rare for him to
really love anything we make. But the opposite is true for the ranch dressing I
make to go with grilled chicken sandwiches and fries. He gobbles it all up! A
few years ago when I wanted him to start learning how to prepare more meals on
his own and get more comfortable in the kitchen, he chose this very thing as
his first meal to make. It was easy enough for a then-preteen to prepare on his
own, yet it’s tasty enough for folks of all ages to enjoy and get a lot of use
out of.
As anyone who loves a good Ranch
dressing knows, it is versatile enough to be used for much more than on top of
basic salads. This fresh and zingy Ranch can be a multipurpose condiment that
is not only good for salads, but makes a refreshing dip for anything you want,
plus a spread for sandwiches, melts, and other fun creations both hot and cold.
It’s also a great addition to a tailgating or party spread, and pairs really
well with wings, fried chicken, and vegetarian options like Buffalo cauliflower
bites.
My son’s preferred way to have this
Ranch is by loading it onto a basic grilled chicken sandwich we char on the BBQ
with melted pepperjack, lettuce, tomato, and red onion slices. This
combination, all squeezed into a buttered and lightly grilled hamburger or
brioche bun is absolutely delicious any time of year. Better yet, adding some
crispy hot French fries on the side seals the deal. We all love to dip our
fries in this creamy Ranch that has just the right amount of acidic zip.
This Ranch is not only simple to
whip together, but requires very little skill or ingredients, and it stores
well for awhile if you want to make a big batch. I’m still hoping that one day,
it’ll convince my son to actually eat vegetables, because who doesn’t love some
crispy veggies dipped in Ranch, but, that’s still wishful thinking for now!
Heavenly
Homemade Ranch:
·
one
clove garlic
·
1/3
cup mayonnaise
·
2
teaspoons apple cider vinegar
·
2
tablespoons finely minced chives
·
2-3
tablespoons buttermilk
·
Salt
and pepper, to taste
1.
Make
a garlic paste: Mince garlic finely with a little salt on cutting board. Mash
the flat side of your knife to make a paste. Continue to mince and mash the
garlic, repeating the steps until a paste is made and there are no large
pieces.
2.
In
a bowl, combine the garlic paste, mayonnaise, vinegar, buttermilk, and minced
chives. Season generously with salt and pepper, adjusting to taste.
3.
Use
right away, or you can store the dressing or leftovers in the fridge for up to
a week.
