IF YOUR RESPONSE to ranch dressing is an eye roll, clearly your experience of this condiment extends only as far as the shelf-stable white glop found in supermarkets and in packets accompanying fast food. I must protest: Ranch dressing can be so much more. First popularized at a California dude ranch in the 1950s, the dressing has since fallen victim to our nation’s insatiable appetite for it. Industrial-scale product has eclipsed the classic homemade version, a buttermilk base seasoned simply with dried herbs, dried garlic...

Source: Wall Street Journal March 13, 2019 16:52 UTC