Honey Mustard Ranch Style Dressing

This dressing splits the difference between honey mustard and ranch by combining both: mayonnaise and milk whisked with a packet of ranch seasoning mix, then sweetened with honey and sharpened with Dijon mustard. Ten minutes, one bowl, and you’ve got a versatile dressing that works on salads, as a dip for chicken tenders, or drizzled over wraps.

The Dijon mustard is what keeps this from being just sweetened ranch. It adds a peppery, wine-forward bite that cuts through the richness of the mayo and balances the honey’s sweetness. Start with a teaspoon and taste before adding more, because the heat level in Dijon varies between brands.

Whisking with a wire whisk until completely smooth is key. Mayo and milk don’t naturally want to combine into one consistent texture. Vigorous whisking emulsifies them into a pourable dressing without lumps or separation.

Kitchen Tips

• Adjust the honey to taste. Three tablespoons is a starting point. Some prefer more sweetness, some less. Add a tablespoon at a time and taste between additions.
• Use whole milk for a creamier result. Skim or low-fat milk makes a thinner dressing that doesn’t cling as well to lettuce.
• Refrigerate for at least 30 minutes before serving. The flavors meld and the dressing thickens slightly as it chills.
• This keeps for about a week in a sealed container in the fridge.

Variations

• Add a clove of minced garlic for a more savory, garlic-ranch spin.
• Use Greek yogurt in place of half the mayo for a lighter, tangier version with more protein.
• Stir in a teaspoon of smoked paprika for a smoky honey mustard ranch.