Ranch dressing is an American classic, originating in Santa Barbara, California, in the 1950’s. It’s a combination of herbs and spices that is usually mixed with mayo and buttermilk. It can be used as a salad dressing or a dip that is served with vegetables, as well as chicken wings, fries, etc. Ranch is also delicious when made with sour cream or yogurt, which makes an excellent accompaniment for roast potatoes or even grilled meat or vegetables.
Ingredients: Black pepper, garlic, parsley, tarragon, chives.
Our ranch is based on a recipe written by Virginia Johnson, the grandmother of Épices de Cru's resident American. She developed this recipe decades ago when Ranch dressing was first getting popular in Southern California and it was an instant hit at family picnics. The blend was used at the family pizza parlour, Panny’s, for many years before it was reworked with Épices de Cru’s spices.