Let's be honest, in a world where food choices are both personal and polarizing, we all tend to agree on one simple truth: ranch on everything, amirite?
Ranch dressing, the undisputed king of creamy, herby goodness, is a pleasure we can all get behind. Whether it is perking up our salads, providing a tangy dip for vegetables, or the dunk of choice for everything from wings to pizza, ranch is just a little bit of magic. And while there is nothing at all wrong with that ubiquitous bottle of Hidden Valley in your fridge, we all have to admit, the ranch at restaurants just tastes better. What's up with that?
What Makes Restaurant Ranch So Good?
There are, in fact, a couple of things "up". First and foremost, chances are better at restaurants, that your salad is being tossed with a lot more dressing than you indulge in at home—and as we all know, mo' ranch, mo' better. Many fast-casual places, especially good ones, make their ranch either completely from scratch, or doctor it up instead of using a commercial version straight from the bottle.
While they may have their proprietary versions of homemade ranch, most will include buttermilk, onion or shallot, and garlic, plus herbs like parsley, dill, and chives. Even when a restaurant does start with premade ranch, they will often fold in extra fresh herbs, and maybe even more buttermilk, to lighten and bring in some brighter flavors that can be lost in shelf-stable bottling.
Making ranch from scratch is not particularly complicated, and results in a dressing that is simply head and shoulders above the bottle. Without any of the additives, preservatives, or texturizers, you get a super creamy dressing that coats anything it touches lightly and is never claggy. Scratch ranch relies on fresh herbs and aromatics, which bring bite and those pops of grassy flavor that dried or powdered versions never can, so you get an eating experience that is elevated. Usually, ranch recipes will contain fresh buttermilk, and sometimes sour cream as well, for a tang that is really balanced.
How to Elevate Your Ranch at Home
If you don't have time or inclination to make your dressing from scratch, but you want that elevated restaurant-style ranch, think about zhuzhing up the bottled version with things like finely chopped shallot or scallion, a clove of minced fresh garlic, a splash of buttermilk or dollop of sour cream if you have them around, and certainly at least one fresh herb—chives and parsley are obvious choices that are available year-round.
If you want to bring in some extra freshness, grated cucumber that has been squeezed dry is a terrific addition, as is finely minced radish which can bring both crunch and a peppery bite. And of course, you can always make a flavored ranch by adding in mashed roasted garlic, sriracha (or your favorite hot pepper sauce), barbecue spices, cilantro and lime, and more.
And it goes without saying, that while the ranch experience at restaurants can be superior, even a mediocre ranch is still pretty fantastic. So never hesitate to pull out the bottle or start with the packet. You'll get no complaints where ranch is concerned.
FAQs
Scratch ranch relies on fresh herbs and aromatics, which bring bite and those pops of grassy flavor that dried or powdered versions never can, so you get an eating experience that is elevated. Usually, ranch recipes will contain fresh buttermilk, and sometimes sour cream as well, for a tang that is really balanced.
Why does restaurant ranch taste better than store ranch? ›
While many restaurants use mass produced ranch mix, they often add it to a higher-quality base. This might include milk, buttermilk, sour cream, or mayonnaise. So when you notice that the ranch in a restaurant tastes better than the bottled dressing from the store, what you're really tasting is delicious, creamy fat.
Why does Hidden Valley Ranch taste different? ›
The ranch packet has a fresher taste, because you add your own mayo and milk. Even though all the herbs and spices in the mix are dried, they rehydrate quickly and leave you with a product that feels homemade. This version of Hidden Valley Ranch is more flavorful than the bottled version and much, much thicker.
What gives ranch dressing its distinctive flavor? ›
“But the particular flavor of traditional ranch can only be achieved with the dry versions of all those aromatics: garlic and onion powder, dried herbs, powdered pepper and buttermilk.” That's because fresh ingredients were rare in Alaska at the time.
What brand do restaurants use for ranch dressing? ›
It's no secret that Hidden Valley Ranch is a staple ingredient in many homemade ranch dressings, but did you know that restaurants also rely on this classic brand? According to several chefs I spoke with, Hidden Valley Ranch provides the perfect balance of tanginess and creaminess that customers love.
What ranch is used in most restaurants? ›
Because while some restaurants do use a bottled shelf stable dressing, what you are referring to is a powdered ranch mix (typically the Hidden Valley brand) that the restaurant cooks add milk/ buttermilk and sour cream to make their dressing.
Why is ranch so addicting? ›
Natural and artificial flavors. This is part of the reason why Ranch is so addicting. and you can't stop eating it, because it has all these ingredients in here, like MSG, that excite neurons in your brain, and they're quite literally addictive.
Who eats the most ranch dressing? ›
When it comes to ranch dressing, the Midwest doesn't mess around. A variety of popular memes might explain it best: Ranch can be found in pizza aisles and kegs and is considered part of the Midwest starter pack, notes CheezBurger.
Does Hidden Valley Ranch have MSG? ›
The ingredients in the seasoning packet have changed a bit since Henson first wrote the recipe and in particular, monosodium glutamate (MSG) is now one of the ingredients.
What kind of ranch do they use at WingStop? ›
What brand of ranch does WingStop use? WingStop makes its own special blend of ranch dressing using mayonnaise, buttermilk, and ranch seasoning. Where does WingStop get their ranch? WingStop makes its own ranch dressing at each restaurant.
The flavor in a Cool Ranch Dorito just feels like ranch that died and now we're left with its spirit. It's weak ranch. The biggest problem with Cool Ranch Doritos is the ingredients. Among a hodgepodge of miscellaneous binders and chemicals, they pretty much just include onion, garlic, and buttermilk.
What makes ranch dressing taste so good? ›
The reason it's so beloved is because it has a very particular aromatic flavor profile, which all comes down to the seasoning. Where the sauce typically differs is in its consistency. Some dressings are thicker, tangier, or creamier, but ultimately they can all be recognized as ranch.
Is ranch just flavored mayo? ›
Ranch dressing is a savory, creamy American salad dressing usually made from buttermilk, salt, garlic, onion, mustard, herbs (commonly chives, parsley and dill), and spices (commonly pepper, paprika and ground mustard seed) mixed into a sauce based on mayonnaise or another oil emulsion.
Is ranch a Midwest thing? ›
More than being uniquely American, ranch dressing has become the iconic condiment of the Midwest.
Why are restaurant sauces so good? ›
Restaurants build an aromatic base for their sauces
Pasta water isn't the only base ingredient that restaurants add to their sauces. According to Ferraro, the bases for sauces are hard-won flavor bombs that take effort and planning to perfect. "Building flavor is an important thing, and it takes time," he said.
What does Mcdonald's use for ranch? ›
Ingredients: Soybean Oil, Water, Cultured Low Fat Buttermilk, Distilled Vinegar, Sugar, Contains 2% Or Less: Sea Salt, Garlic Puree, Whey Protein Concentrate, Lactic Acid, Xanthan Gum, Modified Guar Gum, Black Pepper, Potassium Sorbate (preservative), Onion Powder, Natural Flavor, Autolyzed Yeast Extract, Salt, Parsley ...
Why is WingStop ranch so different? ›
What Makes Wingstop Ranch Stand Out? Wingstop's Ranch is distinguished by its harmonious blend of buttermilk, mayonnaise, dill, and a medley of spices. The resultant concoction is a velvety, flavorful sauce that pairs exquisitely with a variety of dishes, transcending beyond just wings.
Why is Jet's ranch so good? ›
The dairy element—which tastes lighter on the mayo than other versions—is what makes this ranch dressing eminently squeezable onto everything. I've put it on a chicken salad wrap and dipped potato chips in it within the same meal.
