There’s a very big difference between “the good ranch” and what you can get in a bottle at the grocery store. This recipe is easy to make and tastes so much better than store bought.
It’s perfect for salads, dipping vegetables, and things like chicken tenders. Ranch dressing is a comfort food that speaks directly to my Midwestern soul.
This recipe is made with fresh herbs, real buttermilk, tangy sour cream, and a little lemon juice. It’s delicious and as good as your favorite restaurant. My personal *gold standard* for ranch dressing is The Cheesecake Factory, haha.
Now that I’ve made that name-drop, I’m certain I’ve gained your trust and you will now make this life changing ranch dressing recipe!
Other salad dressing recipes: green goddess dressing, honey mustard dressing, poppy seed dressing, spicy peanut dressing, miso dressing.
Ingredients:
- Buttermilk Unless you are going the vegan route, ranch dressing should always include buttermilk.
- Mayonnaise I always include mayo in a salad dressing—it’s a good base to make sure your dressing isn’t too thin.
- Sour Cream Sour cream adds a delicious tangy depth.
- Fresh Herbs You can substitute dried, but if you have a chance to use fresh chives, parsley and dill you will absolutely not regret it. I swear by the fresh herbs!
- Garlic Powder Literally every savory recipe is better with a little garlic, no?
- Onion Powder Adds a nice flavor and aroma.
- Lemon Juice A little acid to make all the other flavors sing.
- Salt and Pepper Use these to to perfect your homemade ranch.
Directions:
I used a food processor to mix all my ingredients. You can also whisk them together by hand in a bowl.
Start with the thicker ingredients—mayonnaise, sour cream and buttermilk. Whisk each ingredient in until smooth.
Tips for Making:
- Use fresh herbs when possible.
- You can substitute the lemon juice for white vinegar if needed. I have tried it both ways and they are both delicious.
- Store leftovers in the refrigerator for up to seven days.
- I use these bottles to store my salad dressing.
Serving Suggestions/Goes Great With:
FAQ
Frequently Asked Questions
How long does this homemade ranch last in the fridge?
You can keep this recipe up to one week in a sealed container in the refrigerator.
Can I substitute the sour cream?
You can sub the sour cream for more mayonnaise if needed.
Can I make this spicy?
Add a chopped jalapeño before using the food processor to add a spicy kick.
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Learn to make restaurant-style ranch at home with this delicious recipe.
Instructions
-
I used a food processor to mix all my ingredients. You can also whisk them together by hand in a bowl.
-
Start with the thicker ingredients-mayonnaise, sour cream and buttermilk.
-
Whisk each ingredient in until smooth.
Notes
- Use fresh herbs when possible.
- You can substitute the lemon juice for white vinegar if needed. I have tried it both ways and they are both delicious.
- Store leftovers in the refrigerator for up to seven days.
- I use these bottles to store my salad dressing.
Nutrition
Nutrition Facts
The Best Homemade Ranch
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
