Copycat recipe
Copycat Buttermilk Ranch Dip
Ranch here is functional as well as pleasant — the dairy genuinely binds capsaicin, which is why it works against a hot wing when a cold drink does not. That means the fat content matters and a low-fat version defeats the purpose.
It is also noticeably thicker than most bottled ranch, because it needs to sit on a wing rather than run off one.
Ingredients
Everything you need
- 240ml Full-fat mayonnaise
- 80ml ButtermilkAdd gradually — see steps
- 3 tbsp Soured creamWhat makes it thick enough to cling
- 2 tsp Dried dillDried, not fresh — see tips
- 2 tsp Dried parsley
- 1 tsp Granulated garlic
- 1 tsp Granulated onion
- 1 tsp Fine sea salt
- ½ tsp Coarse black pepper
- 1 tsp White vinegar
Method
1. Whisk the mayonnaise and soured cream together
Whisk the mayonnaise and soured cream together until completely smooth. Any lumps at this stage will still be there at the end.
2. Add the dried herbs
Add the dried herbs, granulated garlic and onion, salt, pepper and vinegar. Whisk again until evenly combined.
3. Add the buttermilk a splash at a
Add the buttermilk a splash at a time, whisking between each addition, until it reaches the consistency you want. Stop earlier than feels right — it thins noticeably as it rests, and a dip that looks correct in the bowl will be runny an hour later.
4. Cover and refrigerate for at least an
Cover and refrigerate for at least an hour, ideally three. This is not optional. The dried herbs need time to rehydrate and the garlic and onion need time to disperse; straight from the bowl it tastes of raw seasoning.
5. Stir before serving and adjust the salt
Stir before serving and adjust the salt. Keeps for about five days refrigerated.
Notes & troubleshooting
- Dried herbs, not freshThis is counterintuitive and it is correct. Fresh dill and parsley taste green and bright; the flavour you are trying to reproduce is the rounder, muted one that comes from dried herbs rehydrating in dairy. Fresh herbs make a good ranch — just not this one.
- The hour in the fridge is the recipeMore than any ingredient, the rest is what makes it taste right. Tasting it immediately after mixing will convince you the recipe is wrong. Wait, then taste again.
- Do not use low-fat anythingBeyond the flavour, the fat is what binds capsaicin. A low-fat ranch alongside a hot wing is decorative rather than functional.
Questions
Can I use bottled ranch instead?
You can, but bottled ranch is thinner and sweeter. If you use it, stir in a couple of tablespoons of soured cream to thicken it enough to cling.
How long does it keep?
About five days refrigerated. It thickens slightly over that time — loosen with a splash of buttermilk.
No buttermilk — what else works?
Whole milk with a teaspoon of lemon juice per 80ml, left to stand for ten minutes. It is not identical but it is close.
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