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While trying to find the best cheap fried chicken around town, I ate a lot of jo-jos and ranch, too. Afterwards, I wanted to compare fried chicken recipes and thought I might as well make some jo-jos and ranch, too. Most of the ranch recipes on the internet, though, were made with dried herbs, garlic powder, etc, in an attempt to mimic Hidden Valley's dressing. So the first thing I did was make one of these knock-offs. Then I set about making something using fresh ingredients that was quick, easy, and much, much better. This is it. I'll follow it up with the more commercial version, too.
Servings: 4 for jo-jos.
Prep Time: 10 minutes
Cook Time: None
Total Time: 10 minutes
1/2 C Mayonnaise
1/2 C Buttermilk
1 clove garlic
1/2 t crushed serrano chile (optional)
2 T minced fresh dill
1 T minced fresh flat-leaf parsley
1 T chopped chives
1 T thyme leaves (optional)
1/8 t pepper
1/4 t kosher salt
Thoroughly mix together the buttermilk and mayonnaise in a bowl. Any buttermilk will do, but a fresh buttermilk, or even a European-style buttermilk, such as the Bulgarian buttermilk pictured above, will have more flavor.
If you're going to be using the dressing right away, crush the entire clove of garlic. However, if you're going to be allowing it to sit in the fridge for an hour or two before using, only use half of the garlic. The garlic flavor will permeate the dressing as it rests. If you have a garlic press, that will work perfectly. However, if you don't, smash the clove of garlic with the flat edge of your chef's knife, then mince, and crush further by scraping the minced garlic against your cutting board with the blade of your chef's knife a little at a time. You can do the same to crush the serrano. The serrano adds spiciness and isn't necessary. Chile heat varies, so start with a small amount and taste it. The heat will increase as the dressing sits, as well. After crushed, add both to the dressing and mix thoroughly.
Add the herbs, salt, and pepper to the dressing and mix until evenly distributed. To my taste, the dill and the garlic paired with the tart and creamy dressing defines ranch. Otherwise, you can truly add herbs to your taste. However, chives and parsley make excellent traditional additions, giving it the flavor most people expect from ranch. Personally, I like thyme with chicken, so if I'm having chicken and jo-jos, I like the thyme.
This dressing is best after at least an hour of the flavors marrying in the fridge.
