Ranch Dressing With Fresh Herbs

Recipe from Emily Hyland and Matt Hyland

Adapted by Julia Moskin

Published September 18, 2018

  • Linda Xiao for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
5(699)
Comments
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Although the original ranch dressing was made with ingredients like garlic powder and dried dill, fresh herbs and real garlic give this dressing a much brighter taste — and a pretty pale green color. This dressing is adapted from the restaurant Emily in Brooklyn, N.Y., one of the first pizzerias in New York City to serve ranch dressing. It's still a controversial combination in Brooklyn, but the chef Matt Hyland's dressing is uncontroversially delicious. —Julia Moskin

Featured in: Ranch Nation

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Ingredients

Yield:About 1⅓ cups

  • ¼ cup chilled buttermilk, more as needed

  • 2 garlic cloves, peeled

  • 1 teaspoon coarsely ground black pepper

  • 3 tablespoons chopped fresh chives

  • 2 tablespoons chopped fresh mint or parsley

  • 1 cup store-bought mayonnaise, preferably Hellmann’s

  • Salt, to taste

Ingredient Substitution Guide
Nutritional analysis per serving

1 gram carbs; 9 milligrams cholesterol; 154 calories; 4 grams monosaturated fat; 10 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 134 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a food processor or blender, process the buttermilk, garlic, pepper, chives and mint together until the herbs are minced and the mixture turns pale green. Add the mayonnaise and process just until smooth. If desired, thin with additional buttermilk to get the consistency you want. Taste and add salt if needed.

  2. Step 2

    Serve immediately or refrigerate, covered, up to 3 days.

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Ratings

5 out of 5
699 user ratings
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Comments

Arrivederchi

Sounds good, but i’m hooked on Ina Garten’s recipe: 3 scallions chopped ½ cup fresh basil leaves chopped 2 tblsp fresh lemon juice 1 ½ tblsp Dijon mustard 1 tblsp good evoo 2 garlic cloves chopped or pressed 2 ½ tsp salt 1 tsp freshly ground black pepper 1 cup good mayo ½ cup Greek yogurt ½ cup buttermilk shaken I’m generous with the basil & also add some chopped parsley. Best made ahead. Yummy & keeps surprisingly well in fridge.

John

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

DarlaD

Duke's Mayo if you can find it better

amiddleton

I make this ranch often, but to make it a little healthier, I do maybe 3/4 cup Greek yogurt and 1/4 cup mayo. I usually use whatever herbs I have, like dill, parsley, even scallions and basil, and it's always delicious. I have even added a serrano or jalapeno before to make spicy ranch. Blend it all with an immersion blender for easy clean up

Katie B

Deeeeelicious! I used dried dill (2 tsp) and fresh parsley. So, so easy. Thank you!

Hope

Omgosh this is amazing. Made with QP mayo and only chives. I’ll never buy ranch again.

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Credits

Adapted from “Emily: The Cookbook” by Emily Hyland and Matt Hyland (Ballantine, 2018)

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