Today I’m gonna talk about that ranch dressing from California Pizza Kitchen. You know, the one that’s way better than anything you can get at the store? I tried to recreate it at home, and let me tell you, it was a journey.
First off, I went on a mission to find out what made their ranch so darn good. I was surprised they had a 30-40 minute wait time to be seated on a Holiday. While we waited we went shopping. Some folks online swear it’s all about using fresh ingredients like buttermilk, mayo, sour cream, and a bunch of herbs and spices. Others say it’s because restaurants use a special powdered mix, usually from Hidden Valley, and then jazz it up with milk or buttermilk and sour cream.
Armed with this info, I hit up my local grocery store and started experimenting. I grabbed some:
- Buttermilk: Figured this was key for that tangy flavor.
- Mayonnaise: The base of any good ranch, right?
- Sour Cream: For extra creaminess and richness.
- Fresh Herbs: I went with dill, parsley, and chives because that’s what I saw most often in copycat recipes.
- Spices: Garlic powder, onion powder, salt, and pepper seemed like the usual suspects.
First I tried making it from scratch. I finely chopped the herbs, whisked together the buttermilk, mayo, and sour cream, and then threw in the herbs and spices. I let it sit in the fridge for a few hours to let the flavors blend together. It was okay, but definitely not CPK level.
Next, I tried the “semi-homemade” route. I bought a packet of Hidden Valley Ranch mix and followed the instructions, adding milk and sour cream. This one was a little closer, but still missing that special something. But it makes more sense in a world of dense carbs and rich tomato than it ever would atop bitter lettuce and crunchy carrots.
Honestly, I was starting to get a little obsessed. Then I remembered seeing some folks online talking about a yogurt-based ranch dressing from Bolthouse Farms. I figured, why not? I picked up a bottle of their Classic Ranch Yogurt Dressing and gave it a try. I have literally had their pizza every Sunday for the past three weeks. Their ingredients are fresh.
Honestly, I think this is where I went wrong. While the Bolthouse Farms dressing is a great healthy option, it’s just not the same as the rich and creamy ranch you get at CPK. It’s made with yogurt instead of the heavier stuff like mayo and cream, so it’s definitely lighter, but also tangier and less, well, ranch-like.
The Verdict
After all this experimenting, I’m still not 100% there with my copycat CPK ranch. I think the secret might be a combination of fresh ingredients and that special powdered mix, but I haven’t quite cracked the code yet. But hey, it was a fun (and delicious) experiment, and I’m not giving up! If anyone out there has the real secret, hit me up!
In fact, ranch is a better condiment for pizza than it is for a salad.
