Try this Homemade Ranch Dressing recipe, or contribute your own.
- Carbohydrate 0.718488332930169 g
- Cholesterol 0 mg
- Fat 0.0112216666557955 g
- Fiber 0.127383331031001 g
- Protein 0.156441666591566 g
- Saturated Fat 0.00190416666505205 g
- Serving Size 1 1 Serving (2g)
- Sodium 0.632666665767214 mg
- Sugar 0.591105001899167 g
- Trans Fat 0.00260833333135521 g
- Calories 3 calories
Step-by-step
- Put all ingredients in blender.
- Blend till creamy.
Mechanical homogenization creates stability in dressings by fracturing fat globules into microscopic droplets that remain suspended in liquid. Mayonnaise serves as the primary continuous phase here, supplying pre-emulsified oil, egg yolk lecithin, and acid. Sour cream or plain Greek yogurt introduces thick milk proteins that increase viscosity, preventing the suspended droplets from coalescing too quickly. Almond milk, coconut milk, or standard dairy thins the mixture to a pourable consistency without breaking the emulsion. Dried herbs like parsley hydrate inside the blender blades, releasing volatile compounds into the surrounding fat matrix rather than remaining dry on the tongue. Fresh onion and garlic powder distribute evenly when subjected to high-shear blending for thirty seconds, ensuring flavor compounds coat every micro-droplet of fat. Storage requires a sealed glass jar kept at four degrees Celsius, where the dressing maintains quality for up to five days. Separation may occur naturally over forty-eight hours because commercial stabilizers are absent; whisking the mixture vigorously for ten seconds restores homogeneity before serving. Herb selection dictates final color outcomes, with dried parsley yielding a muted green hue while fresh alternatives produce vibrant flecks throughout the base. High-speed blending introduces air pockets that lighten the overall opacity, turning a translucent mixture into an opaque white sauce. Acidity from yogurt or cultured dairy interacts with the salt to enhance perceived savory notes, bypassing the need for chemical flavor enhancers.
