Dipping Into the History of Ranch Dressing
The wildly popular condiment may not have become an American staple if not for a plumber
Americans love condiments. Any excuse to dip or dress food is widely embraced as a part of the country’s food culture. In recent years, no condiment has seen a meteoric rise like that of ranch, which has developed a mass following among those who love to use it as a salad dressing and much more.
Typically, ranch dressing is composed of an oil emulsion mixed with buttermilk, salt, garlic, mustard and a blend of herbs. It’s a relatively new entry to the American food scene but has become incredibly in demand. As a salad dressing, it has been the most popular in the country since 1992, when it surpassed Italian to grab the top spot, which it has not since relinquished. As recently as 2017, a full 40% of respondents to a national survey indicated that ranch was their favorite dressing. It’s also found in about 75% of homes and in more than half of American restaurants.
The most well-known version of ranch is Hidden Valley Ranch, which is a staple of every grocery store shelf. Like many products, it had humble origins. Plumbing contractor Steve Henson moved to Anchorage, Alaska in 1949 where he lived with his wife Gayle for three years. He liked to cook for his workers and developed a salad dressing among his many dishes — specifically ranch.
Henson’s plumbing business was so successful that he retired around 1953 when he was just 35. He and his family moved to Santa Barbara County, California where he bought the Sweetwater Ranch in 1956. He quickly renamed the spread Hidden Valley Ranch and a spark was formed.
Ranch dressing was frequently served from the Hidden Valley Ranch kitchen, impressing guests and then at a subsequent steakhouse they purchased. One of those guests was Audrey Ovington, a family friend and the owner of Cold Spring Tavern, a well-known roadhouse. They became the first commercial company for the dressing and by 1957 a ranch starter mix that just needed to be combined with buttermilk was available for sale.
Recognizing the potential with his condiment, Henson threw himself into his burgeoning business. Soon, he was using his entire home to produce and sell by mail…
