Homemade Ranch Dressing Recipe
Fresh, creamy, and full of real herb flavor, homemade ranch dressing is easy to make and tastes cleaner than bottled versions. This recipe uses simple kitchen staples and fresh ingredients to create a smooth, pourable dressing that works for salads, dipping, and drizzling. Once you try it, you can adjust the thickness and seasoning to match your meals and your taste.
Ingredients List
- 1 cup mayonnaise (full-fat for best texture)
- 1/2 cup buttermilk (well shaken)
- 1/2 cup sour cream
- 1 tablespoon fresh lemon juice or white vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon fine salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh dill, finely chopped (or 1/3 teaspoon dried dill)
Step-by-Step Instructions
- Prepare the mixing bowl.
Place a medium bowl on a stable surface and add the mayonnaise, sour cream, and buttermilk. Using a whisk helps blend the base smoothly. - Whisk until fully smooth.
Mix the base ingredients until no lumps remain and the texture looks creamy and even. This step helps prevent separation later. - Add acid for balance.
Stir in the lemon juice or vinegar. This brightens the flavor and keeps the dressing from tasting heavy. - Season the dressing.
Add garlic powder, onion powder, salt, and black pepper. Whisk again to spread the seasoning evenly through the mixture. - Fold in fresh herbs.
Gently stir in parsley, chives, and dill. Mixing gently keeps the herbs fresh and green instead of bruised. - Taste and adjust.
Try a small spoonful. Add more salt for flavor, more lemon for brightness, or a splash of buttermilk if you want a thinner dressing. - Chill before serving.
Cover the bowl and refrigerate for at least 30 minutes. This resting time lets the flavors blend and deepen. - Stir before using.
Give the dressing a quick stir before serving to keep the texture smooth and even.
Equipment Used
- Medium mixing bowl
- Whisk
- Measuring cups and measuring spoons
- Cutting board
- Sharp knife for chopping herbs
- Airtight storage container or glass jar with lid
Nutrition Facts (Per 2 Tablespoons, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 130 kcal |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Cholesterol | 10 mg |
| Sodium | 150 mg |
| Total Carbs | 2 g |
| Sugars | 1 g |
| Protein | 1 g |
Values are estimates and may vary based on ingredient brands.
Helpful Tips
For the best flavor, always use fresh herbs when possible. Fresh parsley, chives, and dill give ranch dressing its clean, classic taste. If you only have dried herbs, reduce the amount since dried herbs are more concentrated. Letting the dressing rest in the fridge is important because it softens sharp flavors and blends everything together. If the dressing thickens too much after chilling, simply stir in a tablespoon or two of buttermilk before serving to bring it back to a pourable texture.
Variations
If you prefer a thicker ranch for dipping, reduce the buttermilk to 1/3 cup and keep the rest of the recipe the same. For a lighter version, replace half of the mayonnaise with plain Greek yogurt, which adds protein and a slight tang. If you enjoy bold flavor, add a small pinch of smoked paprika or a few drops of hot sauce for gentle heat. For a dairy-free version, use dairy-free mayonnaise and unsweetened plant-based milk with a teaspoon of vinegar to replace buttermilk.
How to Serve
Homemade ranch dressing works well with fresh salads, especially simple green salads with crisp lettuce and sliced vegetables. It also makes a great dip for carrot sticks, cucumber slices, and bell peppers. Many people enjoy it with baked chicken, roasted potatoes, or as a spread for wraps and sandwiches. Because the flavor is mild and creamy, it pairs easily with both vegetables and savory main dishes.
Storage Instructions
Store homemade ranch dressing in an airtight container in the refrigerator. It stays fresh for up to 5 days when kept cold and sealed properly. Always use a clean spoon when taking dressing from the container to avoid contamination. If you notice changes in smell, texture, or color, it is best to discard the dressing and make a fresh batch.
FAQs
Can I make ranch dressing without buttermilk?
Yes, you can mix regular milk with a teaspoon of lemon juice or vinegar and let it sit for a few minutes to thicken slightly. This works as a simple substitute.
Why does my dressing taste too sharp at first?
Fresh garlic and herbs can taste strong right after mixing. Chilling the dressing for at least 30 minutes usually softens the sharp notes.
Can I freeze homemade ranch dressing?
Freezing is not recommended because dairy-based dressings tend to separate and lose their smooth texture when thawed.
Is this recipe safe for kids?
Yes, the flavor is mild and creamy, which most children enjoy. You can reduce pepper if you prefer a very gentle taste.
Can I double the recipe for parties?
Yes, simply double all ingredients and mix in a larger bowl. The method stays the same.
Conclusion
Making ranch dressing at home is simple, affordable, and gives you full control over the ingredients and flavor. With fresh herbs, a creamy base, and just a few minutes of mixing, you get a dressing that tastes fresher and richer than store-bought versions. Whether you use it for salads, snacks, or quick meals, this homemade ranch dressing recipe offers a reliable, tasty option you can prepare anytime.
