ISO Ranch Dressing Recipe
I had no idea that MSG added flavor. I thought it was just a preservative. MSG causes a rash on my daughter's mouth. The produce department carries refrigerated Ranch dressing with no preservatives but it is short on flavor. So I was also searching for a good recipe for Ranch, no MSG but lots of flavor. I hate to hear that the MSG is the key!
yep, me too. I would never use MSG intentionally as an ingredient, and I try very hard to avoid products which include it. Yes, I had to say goodbye to Worchestershire sauce and all of the bullion cubes I used to use. I was surprised the first time I made homemade ranch dressing and found that it tasted fabulous (and without MSG)
I found a recipe for ranch that is pretty good that I am altering to suit my taste. Equal on the sour cream, mayo, and buttermilk. I found it a little "gloppy" (is that a word?) and added a little water to lighten it up. I had to alter the amounts of the herbs as it was a bit heavy on the dried oregano...or else mine was just strong.. It also had dill, parsley, chives, garlic, and pepper. It needed a little salt, so I used sea salt. The trick is that it included Worcestershire sauce. This may help add the "meaty" flavor that MSG gives if anyone is trying to avoid this like I am.
Get the ranch dressing mix from Penzey's to keep in the house and mix it up fresh when the mood strikes. Penzey's is online, or you could stop in to their Torrance shop (Hawthorne & Torrance Blvd., right next to BevMo). I mix it with non-fat yogurt for a really tangy dressing or potato topping.
Ranch dressing is very, very easy to make fresh and is so delicious. No need for packages or MSG:
1 cup mayo
1/3 to 1/2 cup buttermilk (depending on how thick you like it)
1 or 2 cloves crushed garlic
1/2 tsp salt
2 TBsp parsley, chopped
2 TBsp chives
2 green onions, thinly sliced
1 tsp white vinegar (you could use rice wine or white wine vinegar)
freshly ground pepper
whisk together liquidy stuff(mayo, b'milk, vinegar), mix in other stuff. Really good for 3 or 4 days. Probably ok up to aweek, but gets a little weepy and needs to be remixed
This is a recipe that I've had for over 15 years.
1 tsp salt
1 tsp MSG (I know, I know)
1/2 tsp garlic powder or fresh to taste, mashed to a paste
1 tbsp dried onion or flakes, or fresh to taste
1 tsp black pepper
2 tsp dried parsley or fresh to taste
1/2 tsp Beau Monde Seasoning
1 quart of buttermilk
4 cups of mayo
Mix and refrigerate, preferably overnight. Add more onion or garlic if desired. I usually fiddle around with all of the amounts accordingly.
i'm thinking fermented products, like soy and worcestershire, have glutamates, too. see this from wiki, for example: "Only the L-glutamate enantiomer has flavour-enhancing properties. Manufactured MSG contains over 99.6% of the naturally predominant L-glutamate form, which is a higher proportion of L-glutamate than found in the free glutamate ions of naturally occurring foods. Fermented products like soy sauce, steak sauce, and Worcestershire sauce have comparable levels of glutamate as foods with added MSG. However, glutamate in these brewed products may be composed 5% or more of the D-enantiomer."
From Cook's Illustrated "The Best Recipe American Classics" cookbook
and The Cook's Country Cookbook, this
**** paraphrased recipe ****
Makes about 3/4 cup
This recipe will coat 3 quarts (6 servings) of salad greens.
1/2 small clove garlic, peeled
1/4 teaspoon salt
1/4 small red bell pepper, minced (about 1 tablespoon)
1 medium scallion, white and green parts, minced
1 small shallot, minced (about 1/2 tablespoon)
1-1/2 teaspoons minced fresh parsley leaves
1/2 teaspoon minced fresh cilantro leaves
1/2 teaspoon lemon juice
Pinch ground black pepper
1/4 cup buttermilk
1/4 cup mayonnaise
2 tablespoons sour cream
Chop garlic with knife on cutting board.
Sprinkle chopped garlic with salt. Drag
side of chef's knife over garlic / salt
mixture until it forms a smooth paste.
Mix garlic paste, minced bell pepper,
minced scallion, minced shallot, minced parsley,
minced cilantro, lemon juice and ground black
pepper in a mixing bowl.
Add buttermilk, mayonnaise and sour cream.
Whisk combined ingredients until smooth.
Can be kept in fridge up to 4 days in an
Does anyone have the recipe that was on Cook's Country until recently? I have emailed the site (kind of pissed that they are removing a bunch of recipes that I use, when I pay for the site) but I am hoping someone saved it - I never thought I would have to, since I have consistently been a member (although I have let my Cooks Illustrated membership lapse - guess I'm a "country cook" when all is said and done).
I wish I was a better cook, or had a better memory, so I wouldn't have to ask.
I know it had the mayo, buttermilk, and sour cream, but I think it had different proportions. No red pepper or scallion. I think it called for shallot/red onion but no idea how much. Ditto for the parsley/dill (I used to use dry dill). Definitely salt, pepper, garlic, and lemon juice, again, not sure of the amounts. It also called for a pinch of sugar, which I was prone to leave out on a whim.
Is this it?
Ranch Dressing (Paraphrased recipe)
From Cooks Country 2/2005
The Use of Fresh herbs are essential for the flavor of this dressing; do not use dried herbs.
Makes about 1 1/2 cups
1/2 cup buttermilk
1/2 cup mayonnaise
6 tablespoons sour cream
1 tablespoon minced shallot or red onion
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh cilantro or dill
1 clove garlic , minced
1 teaspoon fresh lemon juice
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
Whisk all of the ingredients together in a bowl until smooth.
This dressing, when covered, can be refrigerated for up to 4 days; whisk to recombine before using dressing.