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Why ranch is always better at restaurants
Green ranch recipe

Ingredients :
Ranch Base (Blended Herb Buttermilk)
• Buttermilk – 480g (2 cups)
• Fresh Dill – 10g (½ cup)
• Fresh Chives – 15g (½ cup)
• Roasted Garlic – 120g (½ cup)

Blend until smooth and set aside.

Ranch Dressing
• Fresh Dill (chopped) – 40g (2 cups)
• Fresh Chives (chopped) – 60g (2 cups)
• Mayo – 460g (2 cups)
• Sour Cream – 460g (2 cups)
• Zest of 2 Lemons
• Juice of 2 Lemons (or to taste) – ~60g (¼ cup)
• Salt (to taste) – ~8g (1½ tsp)
• Black Pepper (freshly cracked) – 12g (2 tbsp)
• MSG (to taste) – ~4g (¾ tsp)

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0:00 Why Restaurant Ranch is Better
0:21 Taste and Texture of Ranch
0:53 The Key to Great Ranch: Fresh Ingredients
1:24 Chopping Herbs and Zesting Lemon
4:50 The Garlic Upgrade: Roasting for Deep Flavor
6:51 Building the Green Ranch Base
8:48 Combining the Ranch Components
10:52 Seasoning for the Perfect Balance
11:47 Final Mix and Ranch Storage Tips

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