Q: I recently had the Ranch salad dressing at Outback Steakhouse in Lantana. It had a bit of a kick to it and is absolutely the best Ranch dressing I have ever tasted. They were nice enough to give me a little container to take home, but I would love to learn how to make it. Can you help? Thanks. — Phyllis Shames, Boynton Beach
A: Past attempts at recipe inquiries have left me holding an empty Aussie bag. But that didn’t stop me from finding a copycat version of the Ranch dressing recipe from Outback Steakhouse (multiple locations; outback.com), which looks like a spiced-up version of Hidden Valley’s. There are several versions, but the common thread is the time necessary for the dressing to sit, allowing flavors to develop and meld — at least two hours and preferably overnight. If you like a little more zing, increase the cayenne.
Copycat Outback Steakhouse Ranch dressing
Aside from being a favorite salad dressing, this is also a big hit as a dip for veggies, fries, chips and chicken wings.
1 ounce package Hidden Valley’s Ranch dressing mix
1 cup Hellmann’s mayonnaise
1/2 cup buttermilk
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
Using a medium bowl or jar, whisk or shake all ingredients together. Cover and refrigerate for at least two hours.
Makes 1 1/2 cups.
Nutrition information per 1 tablespoon: 71 calories, 92% calories from fat, 8 g fat, 1 g saturated fat, 4 mg cholesterol, 0 g carbohydrates, 0 g protein, 64 mg sodium, 0 g fiber
