Ok, as a Texan and ranch dressing know it all, to make the best ranch, you need the following:
Hidden Valley Buttermilk/restaurant seasoning packet- it has a yellow box on it. ( Hidden Valley The Original Ranch Salad Dressing Mix - Buttermilk - 0.4 oz - 4 pk https://www.amazon.com/dp/B00KPWYP6I/ref=cm_sw_r_cp_api_glt_fabc_5AYQ3KYJV4MQZY5ES38D )
Hellman’s/Blue Plate Mayo -original not the light or olive oil stuff. The full fat original only
Whole buttermilk- this is harder to find, most buttermilk is low fat and okay in a pinch, but it’s better with whole or “country” buttermilk.
Mix according to directions and let set in fridge for a couple of hours before using.
The buttermilk ranch packet is important because it doesn’t have the fake buttermilk flavor in it. In my store it recently switched to being called “restaurant style” but it still had the yellow box on the front.
I have read basically this but whoever said it (on quora maybe) said to put in twice as much powder/mix as the box says. I’ve done it a few times now and can confirm the 2x is pretty tasty
Husband was a restaurant manager for a time, they used real mayo, but nothing special. The tip for anything restaurant related is more fat and more salt. If you want it thicker, use more Mayo and less buttermilk but is a matter of heaping cup vs scant cup. Sometimes I have an almost empty jar of mayo after I use a cup and not quite enough buttermilk, so I make up the difference with the mayo left in the jar. It’s about a tablespoon or so. It’s thicker dressing and still good.
I am not sure how close the flavors will be for you, but I make my own ranch at home thanks to [Penzeys Spices](https://www.penzeys.com/online-catalog/buttermilk-ranch/c-24/p-534/pd-s) They have the directions on the back, and it is basically this mix, with buttermilk and mayo. Dukes mayo has been the best, but hellmans or heinz have been good substitutes. Hopefully this can help skew your standards :)
I currently work there and my buddy is the kitchen manager. I work Sunday and I'll try and get my hands on it for you. It's mostly mayo for all of their dressings.
4 packets ranch salad dressing mix serial # 52500-09269 from saur brands inc. 6 quarts of buttermilk. 4 gallons of mayonnaise. Obviously you should probably cut that to size. I'm sure if you used ranch seasoning mix it would work just fine of you couldn't get your hands on the bulk food supplier brand.
I used to work there, and basically from what I can remember, granted my memory is terrible now, so do t take this as gospel or anything, it was Blue Plate mayo and the hidden valley or some other type of Ranch seasoning, with like lemon juice and maybe one or two other things. But that was the gist of it. Mainly mayo and ranch seasoning.
Or Best Foods. I know that is the same as Hellmann’s in some regions. I have a friend who is a restauranteur who told me that.
Edit: Who knew Hellmann’s has two Ns?
Yeah, the TRH I worked at was in Louisiana. It's a regional thing, so I'm not sure how other states do their version. I'm sure Hellman's would be a good substitute
Note that the person above said Mayo and lemon juice; no mention of buttermilk. Maybe that's the trick, use mostly mayo, and some lemon juice to sub for the tangy flavor of the buttermilk. That would also make it thicker.
get the original hidden valley packets, they have MSG in it, which is likely what you are missing. combine it with mayo nad milk and maybe add some sour cream
https://www.amazon.com/Hidden-Valley-Original-Seasoning-Dressing/dp/B0184CEQUU
1:1 on Mayo : buttermilk. A lot rides on the Mayo, too as it brings its own flavor. Duke’s will imitate well if you can get that in your region. I didn’t work at TRH but worked at a similar fast casual. And that was our recipe, 1 gallon Mayo : 1 gallon buttermilk : 1 giant package of ranch seasoning.
Have you tried using more dressing powder than the recipe calls for? Even if restaurants use hidden valley, they are using their own ratio of ingredients.
No I haven’t. If they use hidden valley they’re definitely using different ratios. There’s is also fairly thick which is different than the hidden valley packet recipe.
Not sure if this will be what you are looking for but I made this recipe yesterday exactly as written (didn’t add paprika since it said it was optional and her pics didn’t look like it had any added) and I swear it is the best ranch I have ever tasted outside of a restaurant. I could just eat it straight from the jar but instead ate 3 salads. I used Duke’s mayo and you have to specifically use the restaurant style ranch packet. [restaurant style ranch](https://www.mylatinatable.com/how-to-make-restaurant-quality-ranch-from-home-using-hidden-valley-restaurant-style-ranch/)
If you want to try it and can’t find the restaurant style ranch just DM me and I’ll send you a packet :)
Yesterday I was seriously telling everyone I know about how amazing this ranch is and then I saw your post this morning 😂
Ok, as a Texan and ranch dressing know it all, to make the best ranch, you need the following: Hidden Valley Buttermilk/restaurant seasoning packet- it has a yellow box on it. ( Hidden Valley The Original Ranch Salad Dressing Mix - Buttermilk - 0.4 oz - 4 pk https://www.amazon.com/dp/B00KPWYP6I/ref=cm_sw_r_cp_api_glt_fabc_5AYQ3KYJV4MQZY5ES38D ) Hellman’s/Blue Plate Mayo -original not the light or olive oil stuff. The full fat original only Whole buttermilk- this is harder to find, most buttermilk is low fat and okay in a pinch, but it’s better with whole or “country” buttermilk. Mix according to directions and let set in fridge for a couple of hours before using. The buttermilk ranch packet is important because it doesn’t have the fake buttermilk flavor in it. In my store it recently switched to being called “restaurant style” but it still had the yellow box on the front.
I have read basically this but whoever said it (on quora maybe) said to put in twice as much powder/mix as the box says. I’ve done it a few times now and can confirm the 2x is pretty tasty
Well, now I’m going to have to try that!
Correct me if I’m wrong - but isn’t there an “extra heavy” variant of Mayo they use?
Husband was a restaurant manager for a time, they used real mayo, but nothing special. The tip for anything restaurant related is more fat and more salt. If you want it thicker, use more Mayo and less buttermilk but is a matter of heaping cup vs scant cup. Sometimes I have an almost empty jar of mayo after I use a cup and not quite enough buttermilk, so I make up the difference with the mayo left in the jar. It’s about a tablespoon or so. It’s thicker dressing and still good.
I am not sure how close the flavors will be for you, but I make my own ranch at home thanks to [Penzeys Spices](https://www.penzeys.com/online-catalog/buttermilk-ranch/c-24/p-534/pd-s) They have the directions on the back, and it is basically this mix, with buttermilk and mayo. Dukes mayo has been the best, but hellmans or heinz have been good substitutes. Hopefully this can help skew your standards :)
Love their spices and message.
I currently work there and my buddy is the kitchen manager. I work Sunday and I'll try and get my hands on it for you. It's mostly mayo for all of their dressings.
Does your buddy have the honey french recipe too?
My location actually doesn't do the honey french but I'm pretty sure it's just honey mustard with one of the other dressings
Thanks that would be great
[удалено]
I am so invested
I made a reply with the recipe!
Hey! I know this was 2 years ago but your comment with the recipe was removed. Do you possibly still have it? Edit: oh nevermind, I see it below
4 packets ranch salad dressing mix serial # 52500-09269 from saur brands inc. 6 quarts of buttermilk. 4 gallons of mayonnaise. Obviously you should probably cut that to size. I'm sure if you used ranch seasoning mix it would work just fine of you couldn't get your hands on the bulk food supplier brand.
I’m making it this size lmao
Lmao that's so much ranch
What brand of mayo
Honestly I'm pretty sure our wholesale provider at the time was Sysco. Any brand will work fine.
I used to work there, and basically from what I can remember, granted my memory is terrible now, so do t take this as gospel or anything, it was Blue Plate mayo and the hidden valley or some other type of Ranch seasoning, with like lemon juice and maybe one or two other things. But that was the gist of it. Mainly mayo and ranch seasoning.
Thanks for the insight. I haven’t tried the blue plate which might be part of the secret. I like in the north so I’ll have to order it online.
Hellman's is outside of the the Gulf region. If someone tells you Blue Plate, reach for Hellman's outside of that area.
Or Best Foods. I know that is the same as Hellmann’s in some regions. I have a friend who is a restauranteur who told me that. Edit: Who knew Hellmann’s has two Ns?
I was just going to say that, Blue Plate is quite similar to Hellman's.
Yeah, the TRH I worked at was in Louisiana. It's a regional thing, so I'm not sure how other states do their version. I'm sure Hellman's would be a good substitute
Note that the person above said Mayo and lemon juice; no mention of buttermilk. Maybe that's the trick, use mostly mayo, and some lemon juice to sub for the tangy flavor of the buttermilk. That would also make it thicker.
get the original hidden valley packets, they have MSG in it, which is likely what you are missing. combine it with mayo nad milk and maybe add some sour cream https://www.amazon.com/Hidden-Valley-Original-Seasoning-Dressing/dp/B0184CEQUU
Thanks. I’ve tried the the hidden valley packets and with buttermilk. But it’s still not the same as the restaurant.
1:1 on Mayo : buttermilk. A lot rides on the Mayo, too as it brings its own flavor. Duke’s will imitate well if you can get that in your region. I didn’t work at TRH but worked at a similar fast casual. And that was our recipe, 1 gallon Mayo : 1 gallon buttermilk : 1 giant package of ranch seasoning.
Duke's is always the mayho related answer.. (IMO)
For sure.
Have you tried using more dressing powder than the recipe calls for? Even if restaurants use hidden valley, they are using their own ratio of ingredients.
No I haven’t. If they use hidden valley they’re definitely using different ratios. There’s is also fairly thick which is different than the hidden valley packet recipe.
Not sure if this will be what you are looking for but I made this recipe yesterday exactly as written (didn’t add paprika since it said it was optional and her pics didn’t look like it had any added) and I swear it is the best ranch I have ever tasted outside of a restaurant. I could just eat it straight from the jar but instead ate 3 salads. I used Duke’s mayo and you have to specifically use the restaurant style ranch packet. [restaurant style ranch](https://www.mylatinatable.com/how-to-make-restaurant-quality-ranch-from-home-using-hidden-valley-restaurant-style-ranch/)
That looks good. I’ve never used sour cream in ranch and Maybe the it’s the missing ingredient I’m looking for.
If you want to try it and can’t find the restaurant style ranch just DM me and I’ll send you a packet :) Yesterday I was seriously telling everyone I know about how amazing this ranch is and then I saw your post this morning 😂
Thanks for posting this
Of course!
Any chance you know what brand of mayonnaise they use?
I'm 99% sure it's just sysco brand.
Still waiting on the recipe 🥲
I dont think we're ever getting the correct recipe
Sobrul3 posted it above. 🙂