Interest in ranch dressing among Brits has skyrocketed by 51% over the last few weeks, according to Waitrose, driven by the World Cup. The sauce, a staple in the US paired with fries, burgers, wings, sandwiches, and salads, is increasingly popular in the UK, though not as widely available as in America. Hellman's only launched a ranch range last year.
For those unable to find a bottle locally, making ranch at home is surprisingly easy. Jack Godik, head chef at Sucre, an Argentinian-inspired open-fire cooking restaurant in Soho, says it takes less than five minutes to prepare.
Chef's Tips for Perfect Ranch
Godik explains: 'The key is using good-quality mayonnaise, plenty of fresh herbs and balancing the richness with acidity. Don't skip the fresh herbs — they're what make ranch taste bright and vibrant. If you want a thinner dressing for salads, simply add another splash of buttermilk.'
He adds: 'It's brilliant with crispy chicken, grilled vegetables, wedges or as a dip for crudités.'
Ingredients
- 120g good-quality mayonnaise
- 60g sour cream
- 1 tbsp whole milk with a squeeze of lemon
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
- 1 tsp chopped dill (fresh if possible)
- 1 tsp lemon juice
- Salt and freshly ground black pepper, to taste
Method
Whisk the mayo, sour cream, and buttermilk together until creamy and smooth. Stir in the Dijon mustard, garlic, herbs, and lemon juice. Season generously with salt and black pepper. If time allows, chill for 20-30 minutes before serving to let the flavours mingle.
