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How do I thicken homemade ranch style dressing?


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#1 Denise in Florida

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Posted 07 August 2012 - 03:02 PM

I have been playing around with various spices making my own ranch style dressing.

I am not trying to imitate Hidden Valley, I just like trying different tastes.

I have made some satisfactory spice mixes but the dressing is always runny. I make it 1c milk and 1c mayo and add spice mix to taste.

How do I make it thicken?

#2 ktgrok

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Posted 07 August 2012 - 03:05 PM

Use plain yogurt or sour cream instead of most of the milk. I always do equal parts plain yogurt and mayo, then add milk until it is the desired consistency.

#3 Ellie

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Posted 07 August 2012 - 03:06 PM

Or 1 cup mayo and 1 cup buttermilk.

#4 Denise in Florida

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Posted 07 August 2012 - 04:06 PM

Or 1 cup mayo and 1 cup buttermilk.


I will pick up either yogurt or buttermilk next time I am at the store. In the meantime, do you think 'soured milk" (milk plus vinegar) will work?

#5 joannqn

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Posted 07 August 2012 - 04:10 PM

I sour the milk with lemon juice first. Then add the mayo and spices. Make it ahead of time so it can cool and thicken in the fridge helps too.

#6 justLisa

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Posted 07 August 2012 - 04:12 PM

I keep xanthum gum on hand for dressing and GF baking things. A tiny pinch in homemade dressing really keeps it together. I like to make buttermilk dressing but it coats so much better with the addition.

#7 Denise in Florida

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Posted 07 August 2012 - 04:20 PM

I keep xanthum gum on hand for dressing and GF baking things. A tiny pinch in homemade dressing really keeps it together. I like to make buttermilk dressing but it coats so much better with the addition.


We were GF when my older dd was home, but are not now. I don't have any xanthum gum (sent it with her) but I have cornstarch and chia seeds. Would you think either of these would work?

#8 justLisa

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Posted 07 August 2012 - 04:22 PM

Oh yeah chia seeds, I forgot about those. I would do that, and it's extra protein!

#9 dbmamaz

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Posted 07 August 2012 - 06:53 PM

not corn starch - unless you boil it, it wont thicken. i also used mayo and buttermilk.

#10 Shellers

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Posted 07 August 2012 - 10:54 PM

I read a long time ago that the original ranch dressing used crushed saltines to thicken it up. I'm not sure if this is true or not.

Here's a recipe using crushed saltines, mayo, and buttermilk.
http://chickensinthe...h-dressing-mix/

#11 KidsHappen

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Posted 09 August 2012 - 10:54 AM

We always just add spices to sour cream, no mayo or anything else. Comes out the exact right consistansy for us.

#12 Wabi Sabi

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Posted 09 August 2012 - 11:30 AM

Just use less milk. I generally use a combo of mayo plus sour cream or greek yogurt. A little splash of apple cider vinegar gives it tang. Once it's made I add a *tiny* bit of milk (just a tablespoon or two at a time) until it's at its desired consistency.

#13 ScoutTN

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Posted 09 August 2012 - 02:26 PM

Use plain yogurt or sour cream instead of most of the milk. I always do equal parts plain yogurt and mayo, then add milk until it is the desired consistency.



:iagree:Yes, this. The cultured dairy gives it a nice tang too. Buttermilk also works well. Thinner than sc, but thicker than regular milk and adds nice taste.

#14 Beth S

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Posted 09 August 2012 - 02:46 PM

Crushed saltine crackers. The homemade dry-mix recipe I have used calls for lots of crushed saltines (likely the largest ingredient). Filler!

But honestly, I would just put in less milk, or add cornstarch.


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