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.
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.
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.
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!
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"
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.
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.
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
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
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! 😁👌🏼
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!
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....!
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.
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.
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
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
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!!!
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
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.
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.
I remember when we got our first bottle of ranch powder, and i felt the same sense of concerning power as he did. You look at the ranch and you're like, "I could just sit here and eat the raw flavor if i wanted to, and i know i shouldn't but, i kind of want to.
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.
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!
Can you do a video on Chili's Ancho Chile Ranch? That used to slap and I think they discontinued it in my area (unless they brought it back recently; honestly it was the only reason I got Chilis often)
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!!
That's actually the best way to make ranch at home and I've been making it like that for years without thinking of it specifically being restaurant style 😅 It's even better if you use cultured buttermilk that isn't low in fat and if you use a fresh seasoning blend on top of everything else that is needed for the recipe 😎😋🤤
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!!!
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. 😔
Should have asked me I’ve been knowing since 2007 haha. Not the same way they make it at the pizza spot I used to work at but not too different. They do it with the packet , mayo and buttermilk.
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.
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! 👑👑👑👑👑👑👑👑👑👑👑👑
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.
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!
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.
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
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.
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??!!🧐📸📸"
@@DababySellz”this is so skibidi toilet ohio rizz grimace shake gigachad sigma?????”✍️✍️✍️✍️🔥🔥🔥🔥
🙂
@@DababySellz but you were the only one that commented that....
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.
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? 🤣
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.
Love that you dunked Dino nuggets. 🤣 Best way to test ranch if there’s no pizza nearby, I guess!
Bro loves his Dino nuggies
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!
This man I revealing the sauce that literally stands in between home food and restaurant food. PROTECT HIM AT ALL COSTS.
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
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"
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.
@@prettypinklady69 Huh? All righty, thanks for the tips and see you in a few months! When I actually do it
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 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. 😋
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
If ever I need a boost, Jordan, you're the recipe. Your delivery of the facts...come closer...is always deliciously hilarious.🤣
Seeing him go from a collected calm adult to an exited child browsing the snack isle for the first time made me smile.
I feel like all restaurants now should have like a wanted poster of him for exposing there secrets.
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! 😁👌🏼
Boss: You’ll never find a good restaurant style ranch recipe.
Jordan: Challenge accepted!
he can make anything and if he's says it ranch ITS RANCH
The laugh then the serious "Well..."😂😂😂 And of course Dino nuggets. 😋 I get so happy when I see new content from Jordan. 😄❤️
Those dino nuggies look like they need a bit of Tony Chachere's seasoning to make them happy. Ya welcome 😁
Oh hi my ffsc president! I need wingstop’s blue cheese dip recipe too please
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've learned more from this man than I *ever* did in school.
I just keep rewinding this on your pull back face! 😂😂😂😂I can't stop laughing, your reaction made me order this mayo!😂
Priceless reaction!! Now he has hella ranch....bottle it up give as gifts. They'll be happy you did😊
If only Jordan had his own face expressions emoji when it comes to food. Thats was a new one😂😂
YOU FOUND THE BROTHERHOOD OF STEEL?!!??!??
The dino nuggies, got to love Jordan! 🤣♥️
OMG THAT REACTION....WAS....HILARIOUS 😂😂 LOVE YA BRO
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 ❤
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!! ❤
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....!
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.
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.
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
i enjoy watching his reactions. he loves his ranch 😊
I love your channel. Never stop telling your secrets.
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 appreciate this man just living his best life at every opportunity.
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!!!
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
omg its perfect! might i suggest adding some diced canned jalapeno for some spice? really good
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.
I adore ur recipes
Jordan brotha!!! You are my spirit animal!
My man trying his ranch with Dyno-bites. Absolute baller move.
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.
Omg omg I am excited Jordan!
That expression said it all. WINNER!
Dose anyone else watch these “you gotta make this” videos just to see how happy it makes the person?
I remember when we got our first bottle of ranch powder, and i felt the same sense of concerning power as he did. You look at the ranch and you're like, "I could just sit here and eat the raw flavor if i wanted to, and i know i shouldn't but, i kind of want to.
Can you make Hacienda’s though? 🤔
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.
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!
😅🤣😂😭Only Jordan, GOD bless you Sir. You are a 💎 ❤ I must try this.
Not sure if you have a Wing Stop in your area, but the ranch they have is awesome. Wish I had their recipe lol
Can you do a video on Chili's Ancho Chile Ranch? That used to slap and I think they discontinued it in my area (unless they brought it back recently; honestly it was the only reason I got Chilis often)
Love him. "The amount of power I feel right now" .."sooo much ranch" 😅😅
Can you make the Red Robin Ranch? Cause theirs is the best
Love your videos quick question for you - "Do you have the recipe for Popeyes black and Ranch sauce?"
That is actually the recipe for most restaurants. I love it! Signed a former chef 😂
Can you do Wingstop ranch!!!
The “oooooooh sheeeeeeit” expression 😂😂😂😭
I love that mayo. You should try it with ceviche ❤
I love you man thank you!! Much much love for you
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!!
That's actually the best way to make ranch at home and I've been making it like that for years without thinking of it specifically being restaurant style 😅 It's even better if you use cultured buttermilk that isn't low in fat and if you use a fresh seasoning blend on top of everything else that is needed for the recipe 😎😋🤤
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!!!
Man went through like 7 emotions in 3 seconds. Priceless 😂😅
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.
Your expressions are over the top. Good content.
Every episode with Jordan makes me feel like Mr. Burns
"EXCELLENT"
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. 😔
Thank you!!! I gotta try this.
Jordan I made this and it’s the bomb !!!! Thank you so much for the video !!!!!!!!
Should have asked me I’ve been knowing since 2007 haha.
Not the same way they make it at the pizza spot I used to work at but not too different.
They do it with the packet , mayo and buttermilk.
He’s got the Dino Nuggies. I love this man even more.
too funny, thanks broski ima have to try this out now
I love that you are using Dino nuggets for this from the other video. You are a hero.
Omg Jordan. I saw you pop up in my Google feed& the author of said article called you a 'food expert'.
Top teir
That reaction tho... shows us that it's perfecto *chef's kiss*
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.
As a self proclaimed ranch snob, I'm excited to do this.
Totally made this today and I'm forever in his debt because this tastes absolutely amazing and the only ranch I ever liked 😆 it's perfection.
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! 👑👑👑👑👑👑👑👑👑👑👑👑
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.
1:07 bro I can’t😭😭😭😭that was hilarious
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!
I needed this. Any store bought ranch including hidden valley is disgusting
That face combined with the laugh got me
Can you decode Wingstop's ranch? Hidden Valley used to hold the #1 spot until I tried Wingstop.
“The amount of power I feel right now” 😆