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Red Robin Ranch Dressing Recipe – Take Your Basic Food to Next Level

Written by Luisa Davis on . Posted in food

What started as a small establishment in Washington in the 1940s is today one of the most easily recognized franchises in the United States. It quickly transformed from a makeshift bar to a full-fledged gourmet burger restaurant.

The chain now offers up to 100 different dressing options, including the crowd favored:

Red Robin Ranch Dressing. It’s loved by common folk and celebrities alike, Chrissy Teigen has even tweeted about how fond she is of the ranch dressing.

Ranch Dressing is no joke, while it may seem like a simple job to make this, sometimes it really isn’t as easy as it sounds. If you’re feeling extraordinarily brave, you can use the sauce as an alternative to Pizza Sauce if appropriately made.

However, this does require some insight into how the sauce tastes and what ingredients would complement the sauce. (We do not recommend a newbie trying this.)

Now that we’ve made enough small talk, let’s get down to business.

How to Make Red Robin Ranch Dressing?

Even though the general ingredients are pretty much the same, even a fraction of a teaspoon in contents can make a huge difference to the taste and consistency of the sauce.

There are virtually no limits to its utility. You can use it with grilled meats, in sandwiches, or a chip dip.

In this recipe, we’re using a ready-made packet. If you’re an experienced chef, you can fashion it entirely from scratch.

Ingredients:

  • Hidden Valley Buttermilk Ranch Packet (A little difficult to reach as it’s usually on the top shelf. This has to be the buttermilk dressing and not the dip.)
  • Any spice packets
  • Buttermilk (Isn’t that obvious?)
  • Full fat mayonnaise (Full fat is recommended to get that creamy flavor but is not necessary.)

The Process:

You’ve bought the ingredients and are now ready to fashion the ranch sauce. Without further ado, let’s get to it.

  • Open up the buttermilk packet and toss the contents into a medium-sized bowl. Afterward, add 1 cup of buttermilk, followed by full-fat mayo.
  • Whisk until thick and foamy.
  • Spoon mix this blend until it has a uniform color throughout (This is a very important step.)
  • Throw the resulting blend into the fridge for 30 minutes. This allows for the dressing to obtain a creamy, thick texture.

Seasoning Mix:

In the recipe above, we used a store-bought spice mix. However, for you seasoned cooks out there, we decided to add the instructions to make it at home!

To fashion the spices at home, you’re going to need:

  • 2 Tbs dried dill
  • 2 Tbs Garlic powder
  • 2 Tbs Dried parsley
  • 2 Tbs Onion Powder
  • 2 Tbs Dried Onion flakes
  • 1 Tbs Dried Chives
  • 1 Tbs Ground Black pepper
  • 1 Tbs Fine Sea Salt

Instructions:

Whisk all of the ingredients until the spice blend is completely mixed. If you do not like chunks of spice in your sauce, you are welcome to blend the mixture in a food processor until it has a very fine consistency.

Granted, this is a very difficult task to add to your already busy life, but it is worth it because it gives you full control of the flavors of your sauce. If you feel a certain spice is overpowering, you can always change the proportion that these were mixed in.

Note: Since this is completely dry, you can make it once and store it for later use.

How to Control the Consistency of the Sauce

Some people like their sauces thick and creamy, while some prefer it strong and light. In both cases, we’ve got you covered.

The secret lies in the mayo–buttermilk ratio. The mayo is responsible for giving the blend its iconic thick texture. Note that the lower proportion of the mayo will result in dressing that is going to be runnier.

If you’ve already prepared the dressing and feel it isn’t the right consistency, we suggest adding a little extra buttermilk and whisking until a smooth mixture is obtained.

If your dressing is a little too runny and you’d like for it to be a little thicker, you can add a few spoons of mayo and mix it until it has a uniform texture.

Conclusion

Maybe it’s a party or you’d like to use it for dynamite chicken. Perhaps you have chips but no dip, or maybe you just want to add an extra kick to your sandwich. You know you have this Red Robin ranch dressing recipe handy.

If you’re forgetful, you can bookmark this page or print it out and keep it somewhere safe.

If you have any more tips or tricks, let us know in the comments below.

Luisa Davis

Luisa Davis

Luisa Davis is a frelance writer and foodie based in Portland, California. Though raised on her mother's homestyle Italian cooking, she has spent most of the last five years traveling and immersing herself in other countries' cuisines. Her work have been published in various publications, both online and offline.

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