One of my favorite pizza joints here in Portland has a big sign over the counter that says something like "No, we do not have ranch dressing, so don't even ask." Which they must've put up because people ask for it so often, which means apparently ranch dressing on pizza is a thing. Is it? The only time it ever crosses my mind is when I see that sign, but then I promptly forget about it again until the next time.
Honestly, though, it sounds kind of good. But then, I love ranch dressing. I love it with french fries, onion rings, buffalo wings, grilled cheese — and I'm sure one of these days I'll think to try it on pizza and I'll love that too.
Too often, however, bottled ranch dressing seems a little oily and sort of gelatinous. And I'm not sure those little specks are tiny bits of dried herbs or ground pepper or what. Meanwhile, I'm pretty certain the stuff in the packets is just powdered MSG that you mix into your sour cream. I prefer an herby, aromatic ranch that packs a punch, and where I can see and identify what's in it.
I also prefer to use real cultured buttermilk, as opposed to the homemade kind, which is fine in a pinch but lacks the thickness and creaminess. Just be sure to shake it up thoroughly before using it.
- 1/2 cup mayonnaise
- 3/4 cup sour cream
- 3/4 cup buttermilk (shaken well)
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 1 1/2 tablespoons Worcestershire sauce
- 2 teaspoons parsley (chopped)
- 2 teaspoons chives (chopped)
- 1 clove garlic (crushed and chopped)
- 1/2 chopped scallion (green parts)
- 1 teaspoon mustard
- In a glass bowl, combine the mayonnaise and other ingredients.
- Refrigerate for about 45 minutes before serving, both to chill it and to let the flavors meld.
|Nutritional Guidelines (per serving)|
|Total Fat||15 g|
|Saturated Fat||4 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||0 g|