We know that ranch is reviled but beloved, and that it tends to be associated with unrefined food tastes. The stuff has humble roots it was invented by a plumber in 1950. Ranch is not so different from, say, spicy mayo, which is also hated on by classist jerks.Īs the New York Times notes in a piece mapping out the way ranch is now included in everything from carrot dip to pizza to soda to vegan snacks, ranch’s combination of creamy, herb-y, tangy and spice is a lot like all these items people have no problem bragging about eating: But its flavor profile is not so different from other condiments a foodie would happily consume. Ranch may be a modern phenomenon, but its flavor profile isn’t new at all.
Many classic condiments also combine cream (or creaminess) with alliums (the family that includes garlic, onion, leeks and chives). Middle Eastern toum, Mediterranean aioli, Caesar dressing, French onion dip and the pasta sauce “Alfredo” served at places like Olive Garden all have the same profile: a mild, cooling base set against the heat of strong, pungent alliums.
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