The Wheat Belly Ranch Dressing has been a perennial favorite. It has been so popular that I included it in four of the Wheat Belly books and cookbooks.
But here is the same recipe tweaked by adding sriracha sauce. I love adding sriracha sauce to mayonnaise, a wonderful way to jazz up, for instance, deviled eggs. So I thought it would be fun to add sriracha to Ranch Dressing. If you like the extra “kick” that sriracha sauce provides, give this Sriracha Ranch Dressing a try on your next salad. You’ll want bold flavors in your salad to match the intensity of the sriracha: sun-dried tomatoes, roasted peppers, cilantro, radicchio, etc.
While one-half cup sriracha sauce is specified, you can increase or decrease, depending on your tolerance/desire for peppery spiciness. Be sure to choose a mayonnaise for this dressing that includes no wheat, cornstarch, high-fructose corn syrup, sucrose, or hydrogenated oils. Compliant store-bought mayonnaises made with avocado oil, rather than the commonly used soybean oil, are becoming increasingly available.
Makes about 2 cups
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon white wine vinegar
1/2 cup sriracha sauce
1/2 cup grated Parmesan cheese (2 ounces)
1 teaspoon garlic powder or finely minced garlic
1 1/2 teaspoons onion powder
Pinch of sea salt
In a medium-sized bowl, mix the sour cream, mayonnaise, vinegar, and sriracha sauce. Stir in the Parmesan, garlic powder, onion powder, and salt. Add water, one tablespoon at a time, if you would like a thinner dressing. Store in an airtight container in the refrigerator for up to 4 weeks.