Ranch Recipe

I love ranch dressing. There, I said it. As a kid, I adored Hidden Valley, but as an adult, I only get excited about made-from-scratch, real-deal ranch dressing. This recipe is exactly that.

Earlier this year, as I navigated my first trimester, I found myself craving my favorite comfort foods. Naturally, I made my own ranch dressing and happily drizzled it over my salads, and my pizzas, and even my quesadillas (why not?).

This ranch dressing recipe is the end result of my experimentation. It features fresh herbs, real buttermilk, and a creamy sour cream base. It tastes gourmet, and it’s certainly not too heavy. I hope you love it as much as I do!

Buttermilk offers some additional tang and thins out the sour cream and mayonnaise to yield a drizzly texture. You’ll see that the recipe offers a range for the buttermilk, so you can make this dressing thicker or thinner as desired.

For the best flavor in dressings, I recommend using real buttermilk rather than DIY buttermilk substitute, which is better suited for baked goods. In a pinch, though, you can get by with milk instead. You’ll likely want to use the full amount of lemon juice to make up for the buttermilk’s sour flavor.

This ranch dressing needs just a little bit of mayonnaise to achieve the perfect rich and creamy texture.

Fresh herbs make this classic dressing taste gourmet! Dried spices just don’t compare. Use a combination of fresh parsley, cilantro or dill (ideally, use a combination of the two) and chives.

One clove of garlic sends this dressing over the top. It’s just right. Add a teaspoon or two of lemon juice to ramp up the tang.

Salt enhances the other flavors. Please be generous with the freshly ground black pepper. It’s another key element in classic ranch dressing flavor.

Please let me know how you like this ranch dressing in the comments! I love hearing from you.

Make ranch dressing from scratch with this simple recipe! This creamy ranch dressing recipe calls for fresh herbs and tastes amazing. Recipe yields about 1 cup dressing.

Change it up: Like spicy ranch? Add sriracha, to taste, or a finely chopped seeded jalapeño.

Homemade Ranch Dressing

Make ranch dressing from scratch with this simple recipe! This creamy ranch dressing recipe calls for fresh herbs and tastes amazing. Recipe yields about 1 cup dressing.

Prep: 10min

Total: 10min

Yield: 1

Serving Size: 2 tablespoons

Nutrition Facts: servingSize 2 tablespoons, calories 56 calories, Sugar 0.9 g, Sodium 186.7 mg, Fat 5.4 g, Saturated Fat 1.9 g, Trans Fat 0.1 g, Carbohydrate 1.3 g, Fiber 0 g, Protein 0.7 g, Cholesterol 10.2 mg

Ingredients:

• 1/2 cup sour cream
• ¼ to 1/2 cup buttermilk, depending on your desired consistency
• 2 tablespoons mayonnaise
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh cilantro or dill, or a combination of the two
• 1 tablespoon minced fresh chives
• 1 garlic clove, pressed or minced
• 1 to 2 teaspoons fresh lemon juice, to taste
• 1/2 teaspoon fine salt
• Freshly ground black pepper, to taste

Instruction:

1. In a bowl, combine the sour cream, ¼ cup buttermilk, mayonnaise, fresh herbs, garlic, 1 teaspoon lemon juice, salt, and about 5 twists of black pepper. Whisk to combine.
2. Taste, and add up to ¼ cup more buttermilk if you desire a thinner, more drizzly consistency. Add up to 1 teaspoon more lemon juice if you would like more zing, and/or more pepper to kick it up a notch.
3. This dressing tastes great immediately and even better after a 10-minute rest. Use as desired, and store leftovers in the refrigerator, covered, for 5 to 7 days.

The Best Homemade Ranch Salad Dressing

Perfectly tangy, creamy homemade ranch dressing tastes better than anything you could buy in a store.

Prep: 5min

Total: 5min

Yield: 24

Serving Size: 1 serving

Nutrition Facts: calories 45 kcal, Fat 5 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 1 g, Protein 1 g, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup buttermilk or regular milk
• 3/4 – 1 teaspoon dried dill weed
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried chives
• 1/4 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon finely cracked pepper
• freshly squeezed lemon juice to taste (approximately 1-3 teaspoons, adjust to taste)

Instruction:

1. Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!

Homemade Ranch Dressing Recipe

Cool and creamy Buttermilk Ranch Dressing comes together in seconds with simple ingredients. This homemade ranch recipe serves 6 as a salad dressing or 8-10 as a dip.

Prep: 2min

Total: 2min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 168 kcal, Carbohydrate 3 g, Protein 2 g, Fat 17 g, Saturated Fat 4 g, Trans Fat 0.03 g, Cholesterol 17 mg, Sodium 350 mg, Fiber 0.1 g, Sugar 1 g, unSaturated Fat 12 g, servingSize 1 serving

Ingredients:

• 1/2 cup cold buttermilk (or kefir)
• 1/2 cup cold sour cream
• 1/2 cup real mayonnaise
• 1 tsp white vinegar
• 1 tsp onion powder (or 2 Tbsp finely chopped chives)
• 1 tsp dried parsley leaves (or 2 Tbsp finest chopped Italian parsley leaves)
• 1/2 tsp dried dill (or 1 Tbsp chopped fresh dill)
• 1/2 tsp garlic powder (or 3 medium garlic cloves (1 Tbsp finely grated garlic))
• 1/2 tsp fine sea salt (plus more to taste)
• 1/2 tsp freshly cracked black pepper (or to taste)

Instruction:

1. In a bowl, combine all of your ranch ingredients and whisk together to combine. Add more salt to taste. As a dressing, 3/4 tsp salt is nice and as a dip, you can get by with 1/2 tsp salt. Cover and refrigerate for at least 2 hours before serving.

Homemade Ranch Dressing

Ree Drummond’s homemade ranch dressing recipe is the condiment you’ll make over and over. Made with buttermilk, mayo, and plenty of herbs, it’s cool and creamy.

Prep: 2h

Total: 2h

Yield: 8 serving(s)

Ingredients:

• 1 clove (to 2 cloves) garlic
• Salt, to taste
• 1/4 c. Italian flat-leaf parsley
• 2 tbsp. fresh chives
• 1 c. (real) mayonnaise
• 1/2 c. sour cream
• buttermilk (as needed to desired consistency)
• White vinegar (optional, to taste)
• Worcestershire sauce, to taste (optional)
• Fresh dill (optional, to taste)
• Cayenne pepper (optional, to taste)
• Paprika, to taste (optional)
• Fresh oregano (optional, to taste)
• Tabasco (optional, to taste)

Instruction:

1. Mince the garlic with a knife and then sprinkle about an 1/8 to 1/4 teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.
2. In a bowl, combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired. (Don’t overdo the garlic or you’ll be up all night, emailing me about your heartburn.)

Homemade Ranch Dressing #shorts | @Flavor4Dinner |

FAQ

What is ranch sauce made of?

How is ranch made from scratch?

1. ½ cup sour cream.
2. ¼ to ½ cup buttermilk, depending on your desired consistency.
3. 2 tablespoons mayonnaise.
4. 1 tablespoon minced fresh parsley.
5. 1 tablespoon minced fresh cilantro or dill, or a combination of the two.
6. 1 tablespoon minced fresh chives.
7. 1 garlic clove, pressed or minced.

Why does restaurant ranch taste better?

How do you make bottled ranch taste like restaurant?

How do the restaurants make such good ranch?