- ¾ cup (2⁄3 oz.) 180 ml (19 g) dried parsley
- 1⁄3 cup (1¾ oz.) 80 ml (50 g) garlic powder
- 1⁄3 cup (11⁄3 oz.) 80 ml (38 g) onion powder
- 1 tbsp 1 tbsp dried dill
- 1 tbsp 1 tbsp dried chives
- ½ tbsp ½ tbsp ground black pepper
- Mix all the ingredients well and pour into a jar with a tight-fitting lid.
Making your own spice mixes has many benefits. There are no unwanted additives, you can adjust the flavor to your preferences, and save money!
If you prefer, blend all ingredients in a blender or spice grinder for a more powdery mix and a creamier end result when added to recipes.
Using the dry mix in recipes
Be sure to mix the dry ingredients well before measuring them into recipes as the ingredients will settle when stored.
If you love the taste of Ranch, you might enjoy trying the dry seasoning mix not only in traditional dips and dressings but also in marinades, soups, casseroles. It's perfect for seasoning veggies and sprinkling over eggs or into omelets. Let your imagination be your guide!
We have left out the salt in this spice mix to make it more versatile so you can adjust the amount of salt depending on what you pair it with.
For shellfish (clams, mussels, etc), I first boil for a few minutes in 1/4 inch water, until shells open up. Then I discard water (get rid of sand, sediment, closed shells), add a few tablespoons extra virgin olive oil, one clove garlic minced, replace with more water 1/4 inch level, some white wine (approx 1/2 cup) and then this spice mix. Let cook for a few minutes until liquid comes to boil again and cooks for a few minutes, and then serve....absolutely amazingly good!
For fish, fry a tablespoon of lard (or butter), add fish filet (skin side down), sprinkle this mix on top. Cook for a few minutes both sides. Drizzle with fresh lemon juice. Done! And delicious!
1/3 C mayonnaise
1 T olive oil
1 T lemon juice
1 tsp mustard
1/2 tsp ranch seasoning (or more to taste)
Chicken Cobb salad with chicken browned in butter + this dressing is a house standard
That is completely a matter of taste :)
Processed packages typically contain 1 oz.
Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
/The recipe team
P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!
Can you handle raw onion or is it only the powder? If you can handle raw I would have replaced the onion powders with 1 minced garlic clove and finely chopped chives.
The nutrition information is a little difficult to work with in the recipes for our herb blends and seasonings. You can use the mixes in recipes we already have on our website and the full nutrition information has been worked out. Here's an example using this specific mix.
38 ml (4 g) dried parsley
17 ml (11 g) garlic powder
17 ml (8 g) onion powder
1⁄5 tbsp dried dill
1⁄5 tbsp dried chives
1⁄10 tbsp ground black pepper
Most kitchen scales don't measure weights this low. I ended up measuring out with teaspoons, so have done this for three servings as:
7 1/2 teaspoons dried parsley
3 1/2 teaspoons garlic powder
3 1/2 teaspoons onion powder
1/2 teaspoon dried dill
1/2 teaspoon dried chives
1/4 teaspoon ground black pepper
Also, there is a difference in tablespoon sizes for some countries. i.e. some use 20 ml tablespoons, others use 15 ml tablespoons. Hence why I have used teaspoons for the recipe rather than tablespoons.