Best Ever Ranch Dressing

“Do NOT change that recipe!” he said after a couple bites. “It tastes like Hidden Valley!” Those were my husband’s words after tasting my BEST ever Ranch Dressing batch. That is a big deal because my husband can be picky with knock offs.

There is just something about ranch dressing that always hits the spot. Is there anything it isn’t good on? The problem is most the grocery store dressings are loaded with unhealthy oils and junk additives that are simply terrible.

My BEST ever Ranch Dressing though? It’s loaded with only the good stuff, including probiotics.

The base of Best Ever Ranch Dressing is my homemade mayo. You could use store bought, but it will have crappy ingredients and oils. The caveat is you probably want to get farm fresh eggs if you are going to make homemade. It’s always best and safest to use same day eggs, fresh from the chicken. Always use raw apple cider vinegar when making your own mayo.

Greek yogurt is the best for this, it will make a thick dressing. If you want a thin dressing you can use regular yogurt though.

I have found that the yogurt is the secret for the PERFECT tang! Speaking of tang, I love lemon, our whole family does. If this tastes a little too lemony though, you can totally back off on it.

I’ve tasted some good Ranch dressings, but I think one of the things that sets mine off is marjoram. Marjoram is one of my very favorite seasonings, and you can’t beat marjoram and lemon and garlic together!

You can swap out the dried herbs for fresh, but you’ll need to use more if you do that.

Best EVER Ranch Dressing

Shayla

My husband said this is better the Hidden Valley!

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Ingredients

  

The Mayo

• 2 Farm fresh eggs
• 2 cups Light Olive Oil
• 1 tbsp Raw, Apple Cider Vinegar
• 1 tbsp lemon juice

Remaining Ingredients

• 1 cup Greek yogurt You can use regular yogurt
• 2 tsp dill weed, dried
• 1 tsp parsley, dried or 1 tsp dried
• 2 tsp chives, dried
• ½ tsp dried marjoram
• 2 tbsp Worcestershire Sauce
• 3 cloves garlic
• ½ tbsp onion powder
• 2½ tbsp Fresh lemon juice
• 1.5 tsp Salt
• ½ tsp freshly ground pepper

Instructions

 

• For the mayo, add the eggs to a food processor. You can add all the dry spices and salt. Turn on high. In a steady stream, drizzle in the olive oil. Add the vinegar and lemon juice.
• Add remaining ingredients and blend until herbs are minced.
• Refrigerate for a few hours before use.

Notes

If you cannot find farm fresh eggs you can use store bought mayonnaise. 

If you love salads, be sure to check out my Caesar Salad and my Mediterranean Cabbage Salad next!
Watch how to make mayo below!

Do you love Scratch Cooking? Visit my YOUTUBE CHANNEL SCRATCH COOKING PLAYLIST for loads of inspiration!