If there is a “flavor profile” that I think of as “very American”, it is “Ranch” — every culture has one or a few signature flavors, and this one I think is pretty American. The packets that you can buy (like the Hidden Valley ones) are also a popular request item when I go to Germany. It’s actually not all that hard to make yourself — just got to get those ratios right — and this time, I decided to take my spice mixture to another level by adding tomato and chili powders. I know there may be some “Ranch Purists” out there that might not agree, but I think it is pretty darn good.
Ingredients
2 tablespoons dried parsley flakes
1 1/2 tablespoons tomato powder
1 tablespoon garlic powder
1 teaspoon onion powder
1 tablespoon dried minced chives
2 teaspoons lemon-pepper seasoning
2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried tarragon
1 1/2 teaspoons kosher salt
Additional Ingredients for Salad Dressing
1/2 cup mayonnaise
3/4 cup buttermilk
Additional Ingredients for Dip
1/2 cup mayonnaise
1 cup sour cream
Directions
Mix seasonings until well blended. Transfer to an airtight container. Store in a cool, dry place for up to 1 year. Shake to redistribute seasonings before using.
To prepare salad dressing: Whisk together mayonnaise, buttermilk and 1 tablespoon mix. Refrigerate, covered, at least 1 hour before serving. To prepare dip: Mix mayonnaise, sour cream and 2 tablespoons mix until blended. Refrigerate, covered, at least 2 hours before serving.
Note: You can also use this spice mix for other things besides salad dressing and dip seasoning. Mix into fried chicken breading or even add to scrambled eggs.
