26 cups mayonnaise (heavy / extra-heavy foodservice mayo is truest; Duke’s works at home)
8 cups buttermilk (cultured)
13 Tbsp vegetable base (¾ cup + 1 Tbsp) — a concentrated savory veg paste, not broth
¾ cup blanched, minced garlic
½ cup Parmesan/Romano cheese blend
¼ cup green onion, sliced very fine
¼ cup ground black pepper
3 Tbsp granulated sugar
Home Batch — makes about 3 cups
2 cups mayonnaise
⅔ cup buttermilk
1 Tbsp vegetable base
1 Tbsp minced garlic (about 2–3 cloves)
2 tsp Parmesan/Romano cheese blend
1 tsp green onion, finely sliced
1 tsp ground black pepper
¾ tsp granulated sugar
Directions
Whisk the buttermilk and vegetable base together until the base is fully dissolved.
Stir in the garlic, Parmesan/Romano, green onion, black pepper, and sugar.
Whisk that mixture into the mayonnaise until completely smooth.
Refrigerate before serving (an hour lets the flavors come together).
This is the restaurant full batch; the Home Batch above is it divided by 13. Sourcing (summarized): the leaked “vegetable base” is a concentrated savory vegetable paste, not broth — use Minor’s Sautéed Vegetable Base (Mirepoix), or easiest at the store, Better Than Bouillon Seasoned Vegetable Base; don’t swap in boxed stock. For the mayo, a heavy / extra-heavy foodservice mayo is truest (Ventura, or Hellmann’s Extra Heavy); Duke’s is the proven grocery sub. Skip Miracle Whip, Kewpie, avocado-oil, or light mayo. One person made the leak with Duke’s + Minor’s base + 4C Parmesan/Romano and said it tastes like the real thing. Photo: “Ranch dressing” by Whitney from Chicago, IL (CC BY 2.0) via Wikimedia Commons.
