America’s obsession with ranch dressing knows no bounds. We have found practically every way to incorporate the creamy, herbaceous condiment into our most tried-and-true dishes, from pot roasts and pizzas to dips and chilis. Heck, they even sold a Hidden Valley fountain so that party guests could dip their way through seemingly endless dairy bliss. (And of course, there’s polarizing ranch ice cream for the more adventurous eaters.)
But while we’ve developed cult-like followings with our favorite store-bought bottles, ranch dressing is quite easy to make within the comfort of your own kitchen. In fact, five of Food Network’s leading ladies have concocted some high-rated recipes of their own, so I put them to the ultimate taste test.Â
The results proved one thing: Ranch can be interpreted in more ways than I could have ever imagined. And while some of these recipes may not technically constitute as actual ranch dressing, they’re delicious, nonetheless.Â
Here’s how they stacked up.Â
It’s no surprise that the owner of a giant ranch makes a killer ranch dressing (and yes, the condiment was born on Hidden Valley’s Santa Barbara ranch in 1949). Ree Drummond has managed to create a thick, rustic (thanks to piles of chopped herbs) iteration of the zesty classic that had me unabashedly scraping the bottom of the bowl with my fingers. This dressing takes the familiarity of the famous bottle, but presents it in a fresh, ultra-dense, and luxuriously creamy way that boasts a harmonious balance between tang and salt. And it’s super easy to make: Simply combine all of the ingredients and serve. Your lettuce, french fry, and anything you choose to pour this on will never taste better.
A more citrusy departure from the norm, the “Magnolia Table” author’s take on the timeless classic includes potent notes of lemon and garlic, making it an ideal dressing for so much more than a basic salad. Its acidity would lend itself well as a fish marinade, but perhaps its biggest appeal is its silky-smooth texture — a perfect coating for any roasted vegetable.Â
I had my reservations about this condiment being too herb-heavy (give me cream or give me death), but it was well-balanced, bright, and even boasted a subtle sweetness from the apple cider vinegar and onion powder. Use it as a refreshing finishing note (almost like a chimichurri) to counter high-fat proteins right off the grill. Also, be sure to keep in mind that Bertinelli’s recipe, along with the following two, require the use of a food processor or blender. This yields a much thinner consistency, which is something to consider if a thicker texture is a preference or even a requirement.Â
The queen of simplicity surprised me with a more complex and unique basil-forward approach. While I loved its peppery notes, it tasted more like a green goddess dressing than a true buttermilk ranch. This is the one to serve at a cocktail party with crudités, or even to use as a pesto replacement for what would be the most decadent of pasta salads at a summer picnic or barbecue.
Ranch this is certainly not, but I didn’t mind the flavor profile. The best way to describe it is an oyster in liquid form. Of course that sounds off-putting, but it takes everything you typically use to top the mollusk (lots of lemon, hot sauce, and tartar sauce for fried iterations) and pulverizes it into a runny sauce that, for lack of better words, kind of makes sense? I don’t know. The jury is still out, but I did think it would make a wonderful topper for freshly baked fish or any meat in need of a spicy brine.
