Homemade Ranch Dressing – Creamy, Fresh, and Easy to Make
If you’ve only had ranch dressing from a bottle, you’re in for a treat. Homemade ranch is creamier, fresher, and far more flavorful than anything you’ll find on store shelves. Made with a base of mayonnaise, sour cream, and buttermilk, this dressing is elevated with fresh herbs, garlic, and a hint of lemon for brightness. It’s perfect for salads, dipping vegetables, drizzling over baked potatoes, or even serving alongside crispy chicken tenders.
Ingrédients
- ½ cup 120 g mayonnaise
- ½ cup 120 g sour cream
- ½ cup 120 ml buttermilk
- 2 tbsp 8 g parsley, chopped
- 1 tbsp 3 g chives, chopped
- 1 tbsp 3 g dill, chopped (or 1 tsp / 1 g dried)
- 1 clove garlic minced (4 g)
- 1 tsp 5 ml lemon juice
- ½ tsp 1 g onion powder
- ½ tsp 3 g salt
- ¼ tsp 0.5 g pepper
Instructions
- Whisk mayonnaise and sour cream in a bowl until smooth.
- Gradually whisk in buttermilk until desired consistency is reached.
- Stir in herbs, garlic, lemon juice, onion powder, salt, and pepper.
- Chill for 30 minutes before serving.
Notes
Frequently Asked Questions
How long does homemade ranch last?Up to 1 week in the fridge in an airtight container. Stir before using. Can I freeze ranch dressing?
Not recommended — dairy-based dressings tend to separate when thawed. Why is my ranch dressing too thin?
You may have added too much buttermilk. Whisk in more mayonnaise or sour cream to thicken. Can I make it spicy?
Yes! Add a pinch of cayenne pepper, hot sauce, or minced jalapeño for a kick.