Ranch dressing, initially created in 1954 by Steve Henson, is experiencing a surge in culinary creativity as chefs across the United States reimagine the classic condiment. What began as a way to enhance salads for construction workers has evolved into a “main,” with chefs incorporating unique flavors and pairings.
Steve Henson first served his ranch dressing, a blend of buttermilk, mayonnaise, and herbs, to his workers in 1954. He later offered it at Cold Spring Tavern, a restaurant in the Santa Ynez mountains of California, where it remains on the menu today. Early versions were available as DIY packets.
Today, chefs are moving beyond traditional applications. McKenna Lelah, chef at the Los Angeles Korean Italian restaurant Lapaba, almost removed yuzu kosho ranch from the menu after a friends and family night, fearing it didn’t fit. However, the yuzu kosho ranch, served with fried chicken, proved popular. Lelah states, “I love ranch, but I’m also one of those nostalgic [kids] of the 1990s.” She adds, “When I’m eating ranch, I’m mostly using the food as a vehicle to get the ranch to my mouth, you know? But I also don’t see it as a condiment. I see it as a main.”
Other restaurants are also experimenting. Bistro Amasa in Santa Barbara, California, features a Cool Ranch Dorito-inspired crudo. In the Bay Area, Popi’s Oysterette offers a “fancy ranch” with dill, chives, rice vinegar, and black pepper, while Prubechu, a Chamorro restaurant, serves wasabi ranch. Crispy Gai in Portland, Maine, pairs fried chicken with Nam Jim Seafood Ranch sauce, a blend of classic ranch with garlic, green chile, lime juice, fish sauce, and cilantro.
These innovative uses demonstrate a growing trend of chefs treating ranch dressing not just as a condiment, but as a central flavor component in their dishes.
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