MSG Is the Key to Homemade Ranch Dressing

Garlic Chive Ranch with Crudités

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This variation on creamy ranch dip features Kewpie mayonnaise, pungent garlic chives, and a pinch of MSG.

Calvin Eng

Updated on January 17, 2024

Tested by

Food & Wine Test Kitchen

Garlic Chive Ranch with CruditÃ©s — Photo:
Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver

Active Time:

30 mins

Total Time:

45 mins

Yield:

6 servings

Vegetables and ranch are a timeless pairing, and here, chef Calvin Eng of Bonnie’s in Brooklyn puts his spin on the crunchy snack, incorporating rich and silky Kewpie mayonnaise, pungent garlic chives, and a pinch of MSG. The result is a creamy, herby, flavorful, bright ranch that has an extra crave-ability coming from MSG. You’ll blanch the vegetables in water seasoned with a combination of salt and MSG to amp up the umami and deeply season the crisp-tender crudités.

In addition to serving this creamy ranch with crudités, don’t hesitate to use it as you would any ranch, whether tossed into a salad or as a dip for wings.

Frequently asked questions

What are garlic chives?

Garlic chives are a long, thin herb with a pungent garlic flavor. Find them at most Asian grocery stores, or substitute with 1/4 cup chopped fresh chives and 2 grated garlic cloves.

What is Chinese celery?

Chinese celery, also called leaf celery, is an extra-flavorful variety of celery with thin, crunchy, hollow stalks. It’s heartier than the variety of celery (known as stalk celery) that’s most commonly grown in the U.S. and is usually not eaten raw. The blanching step in this recipe amps up the flavor and achieves the perfect crisp-tenderness for snacking. Look for Chinese celery at stores that specialize in Asian ingredients.

Notes from the Food & Wine Test Kitchen

Seasoning the blanching water for the carrots and long beans will only make them more delicious; don't worry about over salting. The sweetness of the carrots is especially enhanced.

Make ahead

The MSG ranch can be stored in an airtight container in the refrigerator for up to 5 days.

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Ingredients

MSG Ranch

1/4 cup buttermilk
1/4 cup Kewpie mayonnaise
1/4 cup sour cream
1/4 cup thinly sliced garlic chives (from 1 medium bunch)
1 1/2 teaspoons grated lemon zest plus 1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
3/4 teaspoon black pepper
3/4 teaspoon kosher salt
3/4 teaspoon MSG (such as Ajinomoto)
3/4 teaspoon onion powder

Crudités

5 quarts water
5 tablespoons kosher salt
2 tablespoons MSG (such as Ajinomoto)
8 ounces fresh Chinese long beans, cut into 6-inch pieces
8 ounces multicolored small carrots, peeled and halved lengthwise
8 ounces multicolored radishes (about 12 radishes), halved lengthwise
5 ounces baby bok choy (about 5 small heads), halved lengthwise
1 1/2 cups small broccoli florets (from 1 small head)
8 ounces Chinese celery with leaves, cut crosswise into 6-inch pieces

Directions

Make the MSG ranch

Whisk together all MSG ranch ingredients in a medium bowl. Cover and refrigerate until ready to serve.
Make the crudités

Bring 5 quarts water to a boil in a large pot over high. Meanwhile, fill a large bowl with ice and water; set aside. Add kosher salt and MSG to boiling water.
Add long beans to pot; cook until crisp-tender and bright green, about 3 minutes. Transfer long beans to ice bath; let stand until completely cooled, 1 to 2 minutes. Remove long beans from ice bath, and place on a clean kitchen towel. Repeat blanching process with carrots, cooking until just tender enough to pierce with a paring knife, 3 to 5 minutes. Let cool in ice bath 2 minutes. Drain and transfer to towel with long beans; pat carrots dry.
Arrange long beans, carrots, radishes, bok choy, broccoli, and Chinese celery on a platter; serve with MSG ranch for dipping.