You know what’s funny? Back in the 80’s, Hidden Valley’s Ranch tasted like the restaurant style ranch. It was standard. On the other hand, the “regular” ranch of today was usually found in $0.99 stores. The quality of food has dramatically dropped throughout the decades.
1/2 cup buttermilk, 1/2 cup mayo, 1/2 cup sour cream. 1/2 Tsp each: aalt, pepper, onion powder, garlic powder, and dill. *According to a commenter, I need to let EVERYONE know that DILL is a MUCH needed ingredient to make this RaNcH dressing . I make my own freshly dried dill so mine is quite strong - I only use about a tsp of dried dill (aka dill weed) but check your dill... If it isn't freshly bottled, you will need more. Whisk thoroughly and refrigerate for a half hour. Trust me, THIS is the best Ranch dressing ever . I moved to Australia 20 years ago and the only ranch that exists here is bottled stuff that tastes weird. So, ive spent years trying to come up with a good recipe. About 2 months ago, I came across this one and it's perfect.
The buttermilk is what is needed for that tanginess and I also recommend a smooth mayo like Duke's or Kraft although any will do.... Don't use miracle whip or sweet mayo.
@@piramidasukcesu9417 you can always make your own, if you are so inclined. Otherwise I would just use a good local mayo. I also boost the flavour by buying fresh dill and drying it in my oven - place on sheet tray, turn oven on lowest temp ( I use 50 degrees Celsius for about an hour) then once it's dry, place in a small jar to keep. I reckon in Poland you probably have better dill than I do in Australia.
An important step if you're making your own ranch (or other special sauce) is to let the mixture sit in the fridge for a couple hours or over night. It makes a HUGE difference when the ingredients steep together.
^THIS^! The ingredients in the ranch mix are dried(of course)and letting the mixture "steep" if you will makes a huge difference!And if you make your own yoou'll never eat bottled "ranch" again.
Its pretty much spot on, but you dont need that exact mayo type for this recipe. Buttermilk, Sour Cream and Mayo are the 3 key ingredients, adding a squeeze of lime just enhances everything. Every restaurant I have worked at that made their own ranch in house used the Buttermilk Ranch Packets, Buttermilk, Sour Cream, and Mayo. Adding in dried herbs because of the volume we would make on a day to day basis.
OMG Jordan, you are the man to tell this to: I went to Wingstop yesterday and felt like being a little indulgent and asked for a large side of ranch. Tell me these people did not give me a *16oz container* of ranch?! I was expecting maybe 4 oz max. I'm a ranch-millionnaire.
I worked in a restaurant many many years ago before you could buy ranch art the grocery. One of my jobs was making ranch from scratch every morning. We didn't even use a seasoning packet, everything in it was fresh spices. I still make this to this day and ppl are blown away by the deliciousness. Super easy to make as are most salad dressings.
OK - so here's the recipe - you can use onion powder and garlic powder or you can use very finely chopped onions and garlic. Ingredients: 1 cup of mayo- I like Dukes 1 cup of sour cream 1 cup of buttermilk 1/4 cup each of finely minced garlic and onions (or if you prefer 1/2 teaspoon of onion powder and 1 teaspoon of garlic powder) 1 bunch of parsley 1/4 a cup of fresh chives 1/4 a cup of fresh dill 1 teaspoon of sea salt or kosher salt 1/2 teaspoon of freshly cracked pepper. The juice of 1/2 a lemon plus a teaspoon of zest Whisk the mayo, sour cream and buttermilk together until smooth. Add all the spices and whisk again. Add the lemon juice and zest and whisk again. Put into a container (I use Mason jars) and put into the fridge. It will stay good for about a week. Note: You can use dried spices for all of the ingredients and it is still amazing - just remember to scale them way back like 1/4 cup of fresh = 1 teaspoons of dried. Also all spices can be scaled to your taste. Enjoy!
Jordan, up to this point I've loved watching your videos, you're so awesome but you don't understand, I've had this conversation with so many people and they've thought I'm CRAZY. "Ranch is just ranch," NO IT IS NOT, THERE IS HOME RANCH AND RESTAURANT RANCH. I can't wait to try this. You're my savior.
I would bet that the big difference is the citric acid from the "Mayonnaise with Lime". Citric acid is often added as a preservative/shelf-life-extender to many commercially manufactured sauces/etc, such as those used in restaurants, but is not part of the "normal" ranch dressing recipe. It would be interesting to try just adding a tiny amount of lime juice (or just straight citric acid, which you can buy) to some regular ranch dressing and see how close that actually makes it to the flavor of "restaurant ranch" (though the sour cream and mayo probably do also contribute to the flavor and texture to some degree)..
id bet your right, the places ive worked at with the best ranch would usually buy the jugs of the stuff (US foods monarch brand is the best IMO) then add fresh milk, parmesan and herbs to it to make it taste fresh, essentially cutting it with what amounted to the ingredients for home made ranch
TRUTH, TRUTH!!!!! I worked in restaurants when I was younger, and you can thank Hispanic people for delicious ranch in restaurants. The first restaurant I ever worked in had a mostly Hispanic kitchen, and they used the McCormick Mayo with lime to make the ranch. That's why ranch in the US is better than ranch in other countries. All hail McCormick Mayonesa!! 🥰
Once you've put mayonesa w/lime on your turkey sandwiches, there is no going back, no acceptable alternative. Some exception can be made for japanese style kewpie mayo in specific applications, but whenever I move to a new state my mission is to find which local grocer has my damn mayonesa. I fully believe it's the secret to this recipe.
Ngl, when they talk about white people loving mayo, this comment is what they're saying. You're not wrong either, it's great mayo analysis, just know somewhere Chappelle is saying "I fucking knew it"
You can also add onion powder or minced onion instead of (or in addition to, depending on your preference) the dill. It's awesome if you're an onion lover. A friend of mine likes to make the HVR with 1.5 cups milk, 1.5 cups mayo, and add a packet of green onion dip mix (she uses laura scudder's brand). I'm told the mayo made with avocado oil is good in this dressing recipe, but I have not personally tried it. Thanks for sharing the super secret tips with us, Jordan! 😁👌🏼
to be fair working at a fast food place that makes fresh ranch every day... for years we were using hidden valley ranch packets for our recipe (We might still use it but the packaging has no company marking so IDK). And as someone that loooves ranch. We got some good ranch dressing.
@@AX02Crusnikif I remember right, the bulk food service containers of hidden valley seasoning are unmarked. Everyone thought the kitchen at my old job used generic stuff becaue if no labels, but it was all food service supply so you don't get labels, but there's fine print on the package usually saying saying brand name
Hey Jordon, back when I was making Ranch dressing in the mid seventies, the key was buttermilk, as you demonstrated, but used Spin Blend "mayo". It was delightful. Not trying to take anything away from your genius, it was just that I used spin blend. Que bueno....!
I am 63 yrs old & I distinctly remember when I began trying to duplicate Ranch dressing at home when I was in high school. It NEVER happened! YOU ARE THE KING! 👑👑👑👑👑👑👑👑👑👑👑👑
Somewhere there’s a covert operation of restaurants execs plotting to stop Jordan😂They won’t succeed,though because we love this channel & stand w/Jordan.
Not all restaurants use that recipe. I know this because I used to make it on the daily. I prepped a 5 gallon bucket. You need Helmann's Mayo, Regular ranch packet, Buttermilk, and regular milk. Now the reason for the real buttermilk is because it has a better flavor than in the buttermilk packet. You mix according to the packet's instructions substituting half the milk for buttermilk in the recipe. if it's too thick then add milk1/4 cup at a time till desired consistency. If buttermilk is too strong same thing. It should be that nice creamy consistency then as well as that good flavor. Like I said, I used to prep a 5 gallon bucket so I would use a full gallon of mayo so it took me a while to scale it down.
Hidden Valley has a restaurant-style ranch recipe on their site. It's the same packet Jordan uses here, plus 1 c mayo, 1/2 c sour cream, 1/2 c buttermilk. Add 1 tsp minced chives, 1 tsp minced fresh garlic, and 1/2 tsp of paprika, which is optional but I highly recommend it. I use smoked paprika. Be sure to let it chill in the fridge for at least 2 hours after mixing it all together. It's the best ranch! I use the same mayo as Jordan. It's the only extra rich (meaning it has extra egg yolks) mayo you can get at grocery stores. Most restaurants use extra rich mayo - not just for ranch, but everything - which makes a huge difference.
I just made this with homemade, full fat yogurt instead of buttermilk after having made it the regular way first. Equally as wonderful, but witha thicker, dip consistency. My life is better. Thank you, Jordan!!!
Let it sit in the fridge for up to 15 minutes and it's better. Lasts in the fridge for 2-3 days. I worked at wing stop, buttermilk is god sent I made it one time with milk. Not the same!
I used to work at Longhorn-and of course every location is different-but they had the BEST ranch. I didn’t like ranch until I worked there and I haven’t liked it since I left. I don’t remember exactly how they made it but it was similar to this recipe. I currently work at Texas Roadhouse and it’s just not the same. They’ve got two different types of ranches and i just can’t get behind either. 😔
As a bonus to this, you can add different flavored powders to alter this. I use a pizza flavored powder from gold medal popcorn so I get a ranch flavor that tastes like you are eating a slice of pizza with ranch on top.
My grandmother regularly cooked at the local ELKS Lodge for meals they had for different functions throughout the years and made the best homemade ranch and blue cheese dressings that were absolutely amazing with no written recipe or prepackaged seasoning mixes it was all by scratch with perfect amounts of each spice herb and seasoning
Dude, you have to try "Cheddar Ranch Dip." You can buy a small tub of the seasoning/powder for like $8-12, and you mix it with a small sour cream tub and let it sit for 30 minutes. Not to be confused with any sort of seasoning that comes from a shaker bottle!
Thank you, my parents gaslit me since I was 6 over ranch. I always used to say I only like ranch from restaurants, but they always said it's the exact same as what we buy. I am just glad I'm not the only one who felt the difference.
When Hidden Valley first came out, in the packet like you are showing .... it HAD to be made with Hellmann's mayo or the flavor would be "off". That's how I love it - and makes an awesome chip dip!!
Store bought ranch - Hidden Valley, T. Marzetti, Ken's, etc. - all tastes more like the plastic bottles they come in than ranch itself. And of course you add dill - it's literally *the* main seasoning in ranch. You should add about twice as much of it as you do any other spice.
Thank you, you have completed one of my life goals and I thank you for that good sir I'm always in your debt and always keep up with good videos I love your videos and recipes
This man gives us (nearly?) identical recipes for popular restaurant items...and uses dino nuggies to taste test sauces. This man is too pure for this world.
That's pretty interesting. I never considered myself a ranch dressing "connoisseur." Still don't. I'm perfectly happy with my store bought Hidden Valley Light Ranch. 😊 But great video!!! Your reactions are priceless!!!
Thank you, Jordan, for the recipe and taking the time to make the Short. The facial expressions and then that one where his eyes squinted and he then whooped…that there makes the videos
I have a tip for this. Use freeze-dried dill. The flavor is preserved while the dill won't go bad within a week or two. It's so much better for things like this!
Hey man, for restaurant garlic sauce, Dominoes/ Papa Johns, it's just Parkay liquid butter (blue bottle) and garlic powder. For dominoes garlic crust, use the parkay with minced garlic, oregano, and salt to taste.
I used to think I didn't like ranch until I started making my own, trying to chase the high of restaurant ranch. Your recipe is pretty similar to mine. I pretty much do what you did except I like to: -Use 1 and 1/2 packet of ranch seasoning (close up the 1/2 to save) -Add White Pepper (required) -Garlic Powder (if you like flavor) -Onion Powder (if you want extra flavor) -Dill weed (required) -Red Pepper Flakes (heterogeneity and heat; optional) -Tiny splash of Frank's Redhot or Louisana style hot sauce (adds acid) -Black Pepper (optional, use if you like peppercorn ranch) Everything else I do is the same. The base is sour cream and a little mayo, with buttermilk to thin the consistency (regular milk or lactose free can work but won't add tang). Moral of the story: don't buy bottled ranch, life is too short.
It's right next to the packets and it's way cheaper per oz. Sometimes Costco and Sam's club has a bigger jar of it too. I love being able to add to taste because I can make it stronger for dip or if I don't want to use a lot of dressing, also I found if you add more seasoning, it still tastes good (maybe not top teir, but still miles better than bottled) when you use low fat mayo and milk. I'm not generally a calorie watcher, but it's nice to be able to have options. Oh and I use the jar seasoning for cooking too. Mix some with a couple spoonfuls of sour cream or mayo, spread on top of chicken breast/thigh and top with shaker cheese and Italian bread crumbs and bake, my husband refused to believe I didn't get it from a restaurant when I first made it
@@ivoryhenson1285 Oh my god, that chicken recipe sounds great! It'll be so nice to just have ranch seasoning in a jar so I can use it as a spice mix or just add to taste, this is going to be perfect for my cooking style! Thank you so much for the tips, you have one lucky husband.
Buy an industrial 1 gallon jug of Ken's Steakhouse Ranch. Add 1/2 tsp Citric Acid per 16 oz when you're ready to serve. Keep cold so the fats don't separate. Congrats.
i don't buy that most restaurants use the lime mayo. but using real buttermilk would explain the runny texture. tbh i think some places just add water or milk to bottled ranch though 💀
I can give you a restaurant-style ranch that tastes like -Hidden- Great Valley. 2 lbs sour cream 1/2 gallon mayonnaise 1 tps black pepper 3 tbsp garlic salt 2 fl-oz parmesan cheese 2 cups buttermilk 1 cup apple cider vinegar 2 cups whole milk Mix it well and enjoy your dipping experience.
A few things for folks who might mess this up without realizing why. 1. The buttermilk will need to be real buttermilk, and not one of those frankenstein milks that is common today with extra emulsifiers and such in it to make it have the same texture and thickness to it. Read your ingredients label, and buy the one with the least added ingredients. It should ideally be just one, maybe two or three ingredients. If you read more than 3 ingredients, it's probably time to look for some other product instead. (Really, it should just be buttermilk only as the ingredient, just like how cream should be just the cream, and half/half for coffee is literally just supposed to be half cream half milk, only. Nothing else. Just those two things. The result of using the frankenmilks with the emulsifiers and other ingredients, is that they will change things due to their being in the mix at all in the first place. How they will change things, will depend on what those things added are. Emulsifiers will mostly just make it thicker tasting/texture. But... if you have ibs or cd, you might not like that sort of thing too much. Some cause problems like inflammation. 2. Sour cream suffers the same fate. Read the ingredients. I suggest the brand G y Lea's gold brand sour cream. (Not full name included just in case you tube filters don't like the brand name.) Not my fault the good stuff is under that label. Their gold label is literally basically just sour cream only. So it's gonna be thick and chunky when you pull it out. So do yourself a favor for blending purposes and mix your buttermilk and sour cream together first, after puree'ing the sour cream in a blender. Maybe mix the two in the blender for best results. Personally, i use this for making alfredo sauces and such. The sour cream that is. 3. The mayonnaise being used only really matters because of the ingredients in it, once again. This time, it's using lime instead of vinegar or lemon to start the reaction and produce the tangy taste. You can get this same result using a real lime and juicing it, and adding it to a different mayonnaise of your preference; but once again get the most basic version possible ingredients wise. I forget the exact ingredients, but you essentially want the one with the kinds of ingredients your grandmother would use to make her own; so it's not gonna be cheap. It's gonna be the more expensive brands probably. As for the hidden valley packet, not sure what to say about it, haven't ever used one before. This is all just to help people avoid the crud out there, so they end up with a really nice sauce hopefully.
I'm a Best Foods girl but yes this is old school traditional ranch but without the ranch packet... Just seasonings from the cupboard. Good video though. Great faces.😂
The restaurants I worked at, we made our own and it was with the hidden valley/off brand package and whatever the directions were on the back, usually with buttermilk and mayonnaise. This is the only way we eat ranch in our home now. It must be homemade.
Restaurant I used to work at made their own in house ranch. Ranch Packet, Buttermilk, Mayo, and Dill. Blended in one of those MASSIVE dough mixers[which was also what they did for their blue cheese, AND the dough for the pizza's.] I would get to take home some of the most SATISFYING ranch every night
I worked in a place that made their own ranch. Our ranch was a bit thicker. We used mayonnaise, sourcream, lemon juice, parsley, oregano and my co-chef used dill when he made it. It wasn't bad.
At this point I feel like all of the restaurants have Jordan’s picture and his name hanging somewhere to remember NOT to hire him
hire with caution!
or nondisclosure.
Wanted 500 burgers
Hire him dawg he the Fast food recipe king he makin Bank already his minimum wage days are over😎
I'd hire him for my coffee shop. I want him to learn all he can, such an asset, he could teach us all he knows, so much value.
You know what’s funny? Back in the 80’s, Hidden Valley’s Ranch tasted like the restaurant style ranch. It was standard. On the other hand, the “regular” ranch of today was usually found in $0.99 stores. The quality of food has dramatically dropped throughout the decades.
The powder mix is the key. Make it according to pkg directions and its bomb!
So true. I’m definitely trying this.
Just look at the first ingredients in these bottled dressings and you’ll see why. Most are oil based with high fructose corn syrup. Gross!!
@@OutlawAngel75Yes, Frudging* is key after placing in th3 Fridge. 😉😉🤔
Google it! Ranch was founded by a black plumber in 1954. Sold to Clorox company in 1972. Who knows, MAYBE recipe changed.Sales did skyrocket.
He’s right. As a ranch lover I must add. There is a difference between store ranch, restaurant ranch, and *salad* ranch.
wing ranch too
@@TheVooDooCritic you are very right good sir/ma’am
100% facts
What the fuck is salad ranch?
@@lady_leaf_in_the_windRanch you use for salads.
1/2 cup buttermilk, 1/2 cup mayo, 1/2 cup sour cream.
1/2 Tsp each: aalt, pepper, onion powder, garlic powder, and dill.
*According to a commenter, I need to let EVERYONE know that DILL is a MUCH needed ingredient to make this RaNcH dressing . I make my own freshly dried dill so mine is quite strong - I only use about a tsp of dried dill (aka dill weed) but check your dill... If it isn't freshly bottled, you will need more.
Whisk thoroughly and refrigerate for a half hour. Trust me, THIS is the best Ranch dressing ever .
I moved to Australia 20 years ago and the only ranch that exists here is bottled stuff that tastes weird. So, ive spent years trying to come up with a good recipe. About 2 months ago, I came across this one and it's perfect.
The buttermilk is what is needed for that tanginess and I also recommend a smooth mayo like Duke's or Kraft although any will do.... Don't use miracle whip or sweet mayo.
Thanks for the written recipe!!
Great! Now I'll try and make this in the 2 and a half-world country of Poland!
If there's even good enough mayo
@@piramidasukcesu9417 you can always make your own, if you are so inclined. Otherwise I would just use a good local mayo. I also boost the flavour by buying fresh dill and drying it in my oven - place on sheet tray, turn oven on lowest temp ( I use 50 degrees Celsius for about an hour) then once it's dry, place in a small jar to keep. I reckon in Poland you probably have better dill than I do in Australia.
@@Kymberlee_W Huh? All righty, thanks for the tips and see you in a few months! When I actually do it
An important step if you're making your own ranch (or other special sauce) is to let the mixture sit in the fridge for a couple hours or over night. It makes a HUGE difference when the ingredients steep together.
^THIS^! The ingredients in the ranch mix are dried(of course)and letting the mixture "steep" if you will makes a huge difference!And if you make your own yoou'll never eat bottled "ranch" again.
THIS!
The other secret ingredient is a tablespoon of pickle juice! It sounds weird but it makes a huge difference
As in, the pickle juice curdles the milk? 🤣
no matter how bad my day is Jordan's smile fills me up with joy
I love his choice for the ranch. Dino nuggets!
Watch these dumb gen z gonna be like "aYo FiLl yOu uP wItH wHaT??!!🧐📸📸"
@@ConchadoKing”this is so skibidi toilet ohio rizz grimace shake gigachad sigma?????”✍️✍️✍️✍️🔥🔥🔥🔥
🙂
@@ConchadoKing but you were the only one that commented that....
I’m convinced that he knows what he’s talking about, considering the amount of restaurants he’s worked at 😂
Same 😂
Its pretty much spot on, but you dont need that exact mayo type for this recipe. Buttermilk, Sour Cream and Mayo are the 3 key ingredients, adding a squeeze of lime just enhances everything. Every restaurant I have worked at that made their own ranch in house used the Buttermilk Ranch Packets, Buttermilk, Sour Cream, and Mayo. Adding in dried herbs because of the volume we would make on a day to day basis.
He does, you gotta buy the powder packet and make it
OMG Jordan, you are the man to tell this to: I went to Wingstop yesterday and felt like being a little indulgent and asked for a large side of ranch. Tell me these people did not give me a *16oz container* of ranch?! I was expecting maybe 4 oz max. I'm a ranch-millionnaire.
😆🤣😂🤣🤣 Congratulations! I'm so trying this next time I go to a Wingstop.
The face he has after he tries whatever amazing new concoction he has found is always the best
His reaction are priceless. Never change Jordan. You are a treasure.
I worked in a restaurant many many years ago before you could buy ranch art the grocery. One of my jobs was making ranch from scratch every morning. We didn't even use a seasoning packet, everything in it was fresh spices. I still make this to this day and ppl are blown away by the deliciousness. Super easy to make as are most salad dressings.
You can't just drop that sort of info and not give us the recipe 🧐...
Got a recipe you'd be willing to share?
Please hook us up. Thank You.
OK - so here's the recipe - you can use onion powder and garlic powder or you can use very finely chopped onions and garlic.
Ingredients:
1 cup of mayo- I like Dukes
1 cup of sour cream
1 cup of buttermilk
1/4 cup each of finely minced garlic and onions (or if you prefer 1/2 teaspoon of onion powder and 1 teaspoon of garlic powder)
1 bunch of parsley
1/4 a cup of fresh chives
1/4 a cup of fresh dill
1 teaspoon of sea salt or kosher salt
1/2 teaspoon of freshly cracked pepper.
The juice of 1/2 a lemon plus a teaspoon of zest
Whisk the mayo, sour cream and buttermilk together until smooth.
Add all the spices and whisk again.
Add the lemon juice and zest and whisk again.
Put into a container (I use Mason jars) and put into the fridge. It will stay good for about a week.
Note: You can use dried spices for all of the ingredients and it is still amazing - just remember to scale them way back like 1/4 cup of fresh = 1 teaspoons of dried. Also all spices can be scaled to your taste. Enjoy!
@@badkyttiezThank you so much!
I live how excited you get about finding new food loopholes. It makes me smile.
I think the word you're looking for is love and I'm not trying to be mean
Love that you dunked Dino nuggets. 🤣 Best way to test ranch if there’s no pizza nearby, I guess!
Bro loves his Dino nuggies
Jordan, up to this point I've loved watching your videos, you're so awesome but you don't understand, I've had this conversation with so many people and they've thought I'm CRAZY. "Ranch is just ranch," NO IT IS NOT, THERE IS HOME RANCH AND RESTAURANT RANCH. I can't wait to try this. You're my savior.
If ever I need a boost, Jordan, you're the recipe. Your delivery of the facts...come closer...is always deliciously hilarious.🤣
This man I revealing the sauce that literally stands in between home food and restaurant food. PROTECT HIM AT ALL COSTS.
I would bet that the big difference is the citric acid from the "Mayonnaise with Lime". Citric acid is often added as a preservative/shelf-life-extender to many commercially manufactured sauces/etc, such as those used in restaurants, but is not part of the "normal" ranch dressing recipe.
It would be interesting to try just adding a tiny amount of lime juice (or just straight citric acid, which you can buy) to some regular ranch dressing and see how close that actually makes it to the flavor of "restaurant ranch" (though the sour cream and mayo probably do also contribute to the flavor and texture to some degree)..
id bet your right, the places ive worked at with the best ranch would usually buy the jugs of the stuff (US foods monarch brand is the best IMO) then add fresh milk, parmesan and herbs to it to make it taste fresh, essentially cutting it with what amounted to the ingredients for home made ranch
I actually use buttermilk powder and it gives it that kick we all love
TRUTH, TRUTH!!!!! I worked in restaurants when I was younger, and you can thank Hispanic people for delicious ranch in restaurants. The first restaurant I ever worked in had a mostly Hispanic kitchen, and they used the McCormick Mayo with lime to make the ranch. That's why ranch in the US is better than ranch in other countries. All hail McCormick Mayonesa!! 🥰
Kraft Mayonessa is so much better IMO but I have a hard time finding it
FACTS!!!
Once you've put mayonesa w/lime on your turkey sandwiches, there is no going back, no acceptable alternative. Some exception can be made for japanese style kewpie mayo in specific applications, but whenever I move to a new state my mission is to find which local grocer has my damn mayonesa. I fully believe it's the secret to this recipe.
This is the first time I have even heard of it….but if I can’t find it locally, I will order it in!
Put it on your corn on the cob, a little chili powder, some parmesan and you might see that life is good sometimes.
It is the best. Just sucks that it’s like $7 a jar now. 😭
@@MaximillianRobesphere true fact, this is the only mayo acceptable for elote
Ngl, when they talk about white people loving mayo, this comment is what they're saying. You're not wrong either, it's great mayo analysis, just know somewhere Chappelle is saying "I fucking knew it"
I just keep rewinding this on your pull back face! 😂😂😂😂I can't stop laughing, your reaction made me order this mayo!😂
You can also add onion powder or minced onion instead of (or in addition to, depending on your preference) the dill. It's awesome if you're an onion lover. A friend of mine likes to make the HVR with 1.5 cups milk, 1.5 cups mayo, and add a packet of green onion dip mix (she uses laura scudder's brand). I'm told the mayo made with avocado oil is good in this dressing recipe, but I have not personally tried it.
Thanks for sharing the super secret tips with us, Jordan! 😁👌🏼
I love how his restaurant style ranch recipe includes the pack of Hidden Valley Ranch. Hahahaha
to be fair working at a fast food place that makes fresh ranch every day... for years we were using hidden valley ranch packets for our recipe (We might still use it but the packaging has no company marking so IDK). And as someone that loooves ranch. We got some good ranch dressing.
@@AX02Crusnikif I remember right, the bulk food service containers of hidden valley seasoning are unmarked. Everyone thought the kitchen at my old job used generic stuff becaue if no labels, but it was all food service supply so you don't get labels, but there's fine print on the package usually saying saying brand name
Gotta have the sugar (maltodextrin) and MSG, etc...not.
Thanks to those who shared actual scratch recipes. 😋
Hey Jordon, back when I was making Ranch dressing in the mid seventies, the key was buttermilk, as you demonstrated, but used Spin Blend "mayo". It was delightful. Not trying to take anything away from your genius, it was just that I used spin blend. Que bueno....!
Boss: You’ll never find a good restaurant style ranch recipe.
Jordan: Challenge accepted!
Seeing him go from a collected calm adult to an exited child browsing the snack isle for the first time made me smile.
This man is taking down empires with no fear at all. And enjoying dino nuggies all with an evil laugh.
Who knows? He may know the recipe for Dino nuggets as well. 😉
@@ryanspencerlauderdale687 sitting on a literal gold mine 🦖.
I am 63 yrs old & I distinctly remember when I began trying to duplicate Ranch dressing at home when I was in high school. It NEVER happened! YOU ARE THE KING! 👑👑👑👑👑👑👑👑👑👑👑👑
I feel like all restaurants now should have like a wanted poster of him for exposing there secrets.
Priceless reaction!! Now he has hella ranch....bottle it up give as gifts. They'll be happy you did😊
I've learned more from this man than I *ever* did in school.
The dino nuggies, got to love Jordan! 🤣♥️
1:09 bro hit the: 💃
Somewhere there’s a covert operation of restaurants execs plotting to stop Jordan😂They won’t succeed,though because we love this channel & stand w/Jordan.
If only Jordan had his own face expressions emoji when it comes to food. Thats was a new one😂😂
Not all restaurants use that recipe. I know this because I used to make it on the daily. I prepped a 5 gallon bucket. You need Helmann's Mayo, Regular ranch packet, Buttermilk, and regular milk. Now the reason for the real buttermilk is because it has a better flavor than in the buttermilk packet. You mix according to the packet's instructions substituting half the milk for buttermilk in the recipe. if it's too thick then add milk1/4 cup at a time till desired consistency. If buttermilk is too strong same thing. It should be that nice creamy consistency then as well as that good flavor. Like I said, I used to prep a 5 gallon bucket so I would use a full gallon of mayo so it took me a while to scale it down.
Oh hi my ffsc president! I need wingstop’s blue cheese dip recipe too please
That expression said it all. WINNER!
When I tell people I make my own at home they think I'm a joke
But no
Thank you Jordan
You do change lives ❤
Those dino nuggies look like they need a bit of Tony Chachere's seasoning to make them happy. Ya welcome 😁
he can make anything and if he's says it ranch ITS RANCH
Hidden Valley has a restaurant-style ranch recipe on their site. It's the same packet Jordan uses here, plus 1 c mayo, 1/2 c sour cream, 1/2 c buttermilk. Add 1 tsp minced chives, 1 tsp minced fresh garlic, and 1/2 tsp of paprika, which is optional but I highly recommend it. I use smoked paprika. Be sure to let it chill in the fridge for at least 2 hours after mixing it all together. It's the best ranch! I use the same mayo as Jordan. It's the only extra rich (meaning it has extra egg yolks) mayo you can get at grocery stores. Most restaurants use extra rich mayo - not just for ranch, but everything - which makes a huge difference.
YOU FOUND THE BROTHERHOOD OF STEEL?!!??!??
I just made this with homemade, full fat yogurt instead of buttermilk after having made it the regular way first. Equally as wonderful, but witha thicker, dip consistency. My life is better. Thank you, Jordan!!!
Let it sit in the fridge for up to 15 minutes and it's better. Lasts in the fridge for 2-3 days. I worked at wing stop, buttermilk is god sent I made it one time with milk. Not the same!
Wingstop ranch is the best!
this man is my hero. Hats off to you good sir!! ❤
Love him. "The amount of power I feel right now" .."sooo much ranch" 😅😅
I used to work at Longhorn-and of course every location is different-but they had the BEST ranch. I didn’t like ranch until I worked there and I haven’t liked it since I left. I don’t remember exactly how they made it but it was similar to this recipe. I currently work at Texas Roadhouse and it’s just not the same. They’ve got two different types of ranches and i just can’t get behind either. 😔
As a bonus to this, you can add different flavored powders to alter this. I use a pizza flavored powder from gold medal popcorn so I get a ranch flavor that tastes like you are eating a slice of pizza with ranch on top.
My grandmother regularly cooked at the local ELKS Lodge for meals they had for different functions throughout the years and made the best homemade ranch and blue cheese dressings that were absolutely amazing with no written recipe or prepackaged seasoning mixes it was all by scratch with perfect amounts of each spice herb and seasoning
Dude, you have to try "Cheddar Ranch Dip." You can buy a small tub of the seasoning/powder for like $8-12, and you mix it with a small sour cream tub and let it sit for 30 minutes. Not to be confused with any sort of seasoning that comes from a shaker bottle!
Thank you, my parents gaslit me since I was 6 over ranch. I always used to say I only like ranch from restaurants, but they always said it's the exact same as what we buy. I am just glad I'm not the only one who felt the difference.
When Hidden Valley first came out, in the packet like you are showing .... it HAD to be made with Hellmann's mayo or the flavor would be "off". That's how I love it - and makes an awesome chip dip!!
Store bought ranch - Hidden Valley, T. Marzetti, Ken's, etc. - all tastes more like the plastic bottles they come in than ranch itself. And of course you add dill - it's literally *the* main seasoning in ranch. You should add about twice as much of it as you do any other spice.
i enjoy watching his reactions. he loves his ranch 😊
Omg omg I am excited Jordan!
The “oooooooh sheeeeeeit” expression 😂😂😂😭
Your expressions are over the top. Good content.
Thank you, you have completed one of my life goals and I thank you for that good sir I'm always in your debt and always keep up with good videos I love your videos and recipes
That reaction tho... shows us that it's perfecto *chef's kiss*
😅🤣😂😭Only Jordan, GOD bless you Sir. You are a 💎 ❤ I must try this.
I adore ur recipes
This man gives us (nearly?) identical recipes for popular restaurant items...and uses dino nuggies to taste test sauces. This man is too pure for this world.
That's pretty interesting. I never considered myself a ranch dressing "connoisseur." Still don't. I'm perfectly happy with my store bought Hidden Valley Light Ranch. 😊 But great video!!! Your reactions are priceless!!!
Every episode with Jordan makes me feel like Mr. Burns
"EXCELLENT"
Thank you, Jordan, for the recipe and taking the time to make the Short.
The facial expressions and then that one where his eyes squinted and he then whooped…that there makes the videos
I have a tip for this. Use freeze-dried dill. The flavor is preserved while the dill won't go bad within a week or two. It's so much better for things like this!
I needed this. Any store bought ranch including hidden valley is disgusting
Hey man, for restaurant garlic sauce, Dominoes/ Papa Johns, it's just Parkay liquid butter (blue bottle) and garlic powder. For dominoes garlic crust, use the parkay with minced garlic, oregano, and salt to taste.
The laugh then the serious "Well..."😂😂😂 And of course Dino nuggets. 😋 I get so happy when I see new content from Jordan. 😄❤️
I used to think I didn't like ranch until I started making my own, trying to chase the high of restaurant ranch. Your recipe is pretty similar to mine. I pretty much do what you did except I like to:
-Use 1 and 1/2 packet of ranch seasoning (close up the 1/2 to save)
-Add White Pepper (required)
-Garlic Powder (if you like flavor)
-Onion Powder (if you want extra flavor)
-Dill weed (required)
-Red Pepper Flakes (heterogeneity and heat; optional)
-Tiny splash of Frank's Redhot or Louisana style hot sauce (adds acid)
-Black Pepper (optional, use if you like peppercorn ranch)
Everything else I do is the same. The base is sour cream and a little mayo, with buttermilk to thin the consistency (regular milk or lactose free can work but won't add tang).
Moral of the story: don't buy bottled ranch, life is too short.
You can buy the seasoning in a jar so you don't have to deal with the half of a packet
@@ivoryhenson1285 Bro, you just changed my life for the better. Now I can just season to taste. Thanks for the info!
It's right next to the packets and it's way cheaper per oz. Sometimes Costco and Sam's club has a bigger jar of it too. I love being able to add to taste because I can make it stronger for dip or if I don't want to use a lot of dressing, also I found if you add more seasoning, it still tastes good (maybe not top teir, but still miles better than bottled) when you use low fat mayo and milk. I'm not generally a calorie watcher, but it's nice to be able to have options. Oh and I use the jar seasoning for cooking too. Mix some with a couple spoonfuls of sour cream or mayo, spread on top of chicken breast/thigh and top with shaker cheese and Italian bread crumbs and bake, my husband refused to believe I didn't get it from a restaurant when I first made it
@@ivoryhenson1285 Oh my god, that chicken recipe sounds great! It'll be so nice to just have ranch seasoning in a jar so I can use it as a spice mix or just add to taste, this is going to be perfect for my cooking style! Thank you so much for the tips, you have one lucky husband.
@@Danbecker000 no problem, I'm just happy to find someone that is qs obsessed with good ranch as I am😂
That is actually the recipe for most restaurants. I love it! Signed a former chef 😂
Buy an industrial 1 gallon jug of Ken's Steakhouse Ranch. Add 1/2 tsp Citric Acid per 16 oz when you're ready to serve. Keep cold so the fats don't separate. Congrats.
Jordan brotha!!! You are my spirit animal!
omg its perfect! might i suggest adding some diced canned jalapeno for some spice? really good
Thank you for sharing, I too got a delicious ranch dressing from a lady on TH-cam 👍😋👍😋👍
Put your delicious dressing in mason jars 👍👍👍👍
As a self proclaimed ranch snob, I'm excited to do this.
I love your channel. Never stop telling your secrets.
Can you decode Wingstop's ranch? Hidden Valley used to hold the #1 spot until I tried Wingstop.
I love that you are using Dino nuggets for this from the other video. You are a hero.
My man trying his ranch with Dyno-bites. Absolute baller move.
OMG THAT REACTION....WAS....HILARIOUS 😂😂 LOVE YA BRO
i don't buy that most restaurants use the lime mayo. but using real buttermilk would explain the runny texture. tbh i think some places just add water or milk to bottled ranch though 💀
Awwwn the Dino Nuggies are so cute XD
Pretty awesome discovery, huh?
Jordan I made this and it’s the bomb !!!! Thank you so much for the video !!!!!!!!
That face combined with the laugh got me
I’m fuck’n dying right now😂 and so is every other chef😂
He’s got the Dino Nuggies. I love this man even more.
My favorite video EVER! I have been trying figure this out FOREVER!
I can give you a restaurant-style ranch that tastes like -Hidden- Great Valley.
2 lbs sour cream
1/2 gallon mayonnaise
1 tps black pepper
3 tbsp garlic salt
2 fl-oz parmesan cheese
2 cups buttermilk
1 cup apple cider vinegar
2 cups whole milk
Mix it well and enjoy your dipping experience.
A few things for folks who might mess this up without realizing why.
1. The buttermilk will need to be real buttermilk, and not one of those frankenstein milks that is common today with extra emulsifiers and such in it to make it have the same texture and thickness to it. Read your ingredients label, and buy the one with the least added ingredients. It should ideally be just one, maybe two or three ingredients. If you read more than 3 ingredients, it's probably time to look for some other product instead. (Really, it should just be buttermilk only as the ingredient, just like how cream should be just the cream, and half/half for coffee is literally just supposed to be half cream half milk, only. Nothing else. Just those two things.
The result of using the frankenmilks with the emulsifiers and other ingredients, is that they will change things due to their being in the mix at all in the first place. How they will change things, will depend on what those things added are. Emulsifiers will mostly just make it thicker tasting/texture. But... if you have ibs or cd, you might not like that sort of thing too much. Some cause problems like inflammation.
2. Sour cream suffers the same fate. Read the ingredients. I suggest the brand G y Lea's gold brand sour cream. (Not full name included just in case you tube filters don't like the brand name.) Not my fault the good stuff is under that label. Their gold label is literally basically just sour cream only. So it's gonna be thick and chunky when you pull it out. So do yourself a favor for blending purposes and mix your buttermilk and sour cream together first, after puree'ing the sour cream in a blender. Maybe mix the two in the blender for best results.
Personally, i use this for making alfredo sauces and such. The sour cream that is.
3. The mayonnaise being used only really matters because of the ingredients in it, once again. This time, it's using lime instead of vinegar or lemon to start the reaction and produce the tangy taste. You can get this same result using a real lime and juicing it, and adding it to a different mayonnaise of your preference; but once again get the most basic version possible ingredients wise. I forget the exact ingredients, but you essentially want the one with the kinds of ingredients your grandmother would use to make her own; so it's not gonna be cheap. It's gonna be the more expensive brands probably.
As for the hidden valley packet, not sure what to say about it, haven't ever used one before. This is all just to help people avoid the crud out there, so they end up with a really nice sauce hopefully.
I'm a Best Foods girl but yes this is old school traditional ranch but without the ranch packet... Just seasonings from the cupboard. Good video though. Great faces.😂
Omg Jordan. I saw you pop up in my Google feed& the author of said article called you a 'food expert'.
Top teir
The restaurants I worked at, we made our own and it was with the hidden valley/off brand package and whatever the directions were on the back, usually with buttermilk and mayonnaise. This is the only way we eat ranch in our home now. It must be homemade.
And for garlic ranch, just add a little extra garlic powder. That ups the flavor and game so much more.
Restaurant I used to work at made their own in house ranch. Ranch Packet, Buttermilk, Mayo, and Dill. Blended in one of those MASSIVE dough mixers[which was also what they did for their blue cheese, AND the dough for the pizza's.]
I would get to take home some of the most SATISFYING ranch every night
Haha. I’ve bought that mayo from Costco, haven’t tried it yet but nice to know I’ve had the secret ingredient for quality ranch this whole time.
I worked in a place that made their own ranch. Our ranch was a bit thicker. We used mayonnaise, sourcream, lemon juice, parsley, oregano and my co-chef used dill when he made it. It wasn't bad.
Godspeed on your Ranch Sauce Power Trip Jordan, Godspeed.
Not sure if you have a Wing Stop in your area, but the ranch they have is awesome. Wish I had their recipe lol
I appreciate this man just living his best life at every opportunity.
"The amount of POWER I feel right now..."