By working more oil into a classic Caesar salad dressing emulsion, a more thickened mayonnaise texture is achieved. It's a garlicky, lemony, cheesy, briny condiment with endless potential.

The original dressing served in the 1950s at Hidden Valley Ranch, a guest ranch near Santa Barbara, Calif., was made mostly from dry herbs and aromatics To recreate that taste, this recipe, from the “Ranch” cookbook (Dovetail, 2018) by Abby Reisner, with recipes by Eleanore Park, is made with garlic powder instead of garlic, dried parsley instead of fresh, and so on It makes enough seasoning mix for about 4 cups dressing; you can mix it, store it, then add dairy as needed

It would be remiss of me to leave Ranch out of Sauced any longer. Ranch has always been a little heavy-handed for me. Unless I had a reason to drown the flavor of whatever I was eating, I rarely dipped into it. This homemade version, on the other hand, strikes a mellower tone with creamy, rich buttermilk and fresh parsley, chives, and dill.

A creamy, hummus-based vegan Caesar Dressing in just 5 minutes with simple ingredients! The perfect plant-based dressing for salads.