Roasted Garlic Ranch Dressing


I used this recipe to dress a salad of romaine lettuce, sliced cucumber, red onion, and lightly toasted croutons. A summer addition of tomatoes would be nice, or prepare a salad any way you like.

Seeking a high quality buttermilk will make all the difference in this dressing. If not in flavor, then the thicker organic or bulgarian style buttermilk will improve the viscocity of the dressing, allowing it to coat the salad better.

The final steps ask you to add enough buttermilk to create the dressings consistancy. Remember the homemade mayonnaise base you make will be thinner than it’s comercial counterpart. If you do thin the dressing too much, a quick fix would be to add comercial mayonnaise.

Roasted Garlic Ranch Dressing


For the roasted garlic

10 cloves garlic, peeled

1 cup of canola oil


For the mayonnaise base

3 egg yolks

1 tbsp dijon mustad

2 tbsp white wine vinegar

1 medium shallot chopped

1 tsp salt

1 cup of canola oil

About 1 cup of water in a spouted measuring cup

To finish the dressing

½ cup sour cream

1 cup buttermilk

½ cup chopped parsley

1 tbsp lemon juice

1 very small pinch of cayanne

Salt and pepper to taste

  1. Put 10 cloves of garlic in a small ovenproof dishor saucepan and cover with 1 cup of the oil. Cook in a 300 degree oven for 1 to 2 hours, until the cloves are soft and caramel colored. Remove the pan from the oven and allow the contents to cool. Transfer to a storage container and allow the flavor to develop overnight.
  2. Remove the garlic cloves from the oil and place them in the cup of a blender along with the egg yolks, dijon mustard, white wine vinegar, shallot, and salt. Turn the blender on high and allow the ingredients to blend for 30 seconds.
  3. Remove the center cap of the blender lid and begin pouring the garlic oil in a thin steady stream. The mixture will sputter and splatter at first, but after enough oil is incorporated, you will recognize the mayonaise base you are making.
  4. Continue adding the garlic oil and canola oil. If the mixture becomes too thick, no longer moving in the cup, or even starts to break and curdle, turn off the blender, add a tablespoon or two of water, and mix on a lower speed until the mayonaise becomes fluid again. Continue alternating the addition of the oil and water until all the oil has been incorporated
  5. When all the oil has been incorporated and the proper consistancy is reached, transfer the mayonaise to large bowl and allow to rest in the refrigerator for 1 hour.
  6. When the mayonaise has set, whisk in half a cup of sour cream. Add enough buttermilk to thin the mayonnaise to a dressing consistancy. This will depend on the consistancy of the buttermilk you are using, and the final consistancy of the mayonaise. If the dressing is too thin, it will slide off the salad lettuce.
  7. After the dressing is adjusted to the proper consistancy, add the parsley and whisk to incorporate. Use the lemon juice, cayanne, salt and peper to correct the taste.

One Response to “Roasted Garlic Ranch Dressing”

  1. [...] Using dishes that are rooted not only in deep american tradition, but in comercial pop culture, I set to work. The first course was a salad of romaine lettuce, sliced red onion, and soft toasted croutons tossed in a Roasted Garlic Ranch Dressing. [...]

Leave a Reply