I developed a Quick Homemade Ranch Dressing that balances creamy and tangy with pantry staples and one surprising ingredient.

Jump to Recipe

I never thought a dressing could be this selfish, hiding in plain sight. Once you taste my Buttermilk Ranch Dressing, you’ll start questioning every bottled jar you ever bought.

I use full fat mayonnaise and a sprinkle of dried dill to get that creamy tang and herb lift, and yeah it bites back in the best way. It’s the kind of thing you want to drizzle on everything, but also maybe keep secret because people will ask for the recipe.

I messed around with proportions until it felt right, imperfect but completely addictive. I tell myself I only use a spoonful but then I dont.

Ingredients

Print Recipe (No Advertisments)

Mayonnaise: full fat gives creamy body, mostly fat, tiny protein, no fibre.
Sour cream: adds tang, some protein and calcium, makes dressing richer.
Buttermilk: thin, slightly sour, adds tang and a few carbs, helps thin.
Lemon juice or vinegar: bright acid, gives sour lift, low calories, no fibre.
Dried herbs: parsley dill chives add herbaceous flavor, tiny nutrients, not sweet.
Garlic and onion powders: concentrated savory punch, negligible carbs, no fibre.
Salt and pepper: seasoning, no calories, just flavor booster, use sparingly or taste.
Worcestershire sauce optional: umami, tangy, tiny sugar and sodium boost.

Ingredient Quantities

1 cup mayonnaise, full fat, trust me

1/2 cup sour cream

1/2 cup buttermilk

1 tablespoon fresh lemon juice or 1 teaspoon white vinegar

1 teaspoon dried parsley

1 teaspoon dried dill

1 teaspoon dried chives

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt or 1/4 teaspoon table salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon Worcestershire sauce, optional

How to Make this

Print Recipe (No Advertisments)

1. In a medium bowl, stir together 1 cup full fat mayonnaise (trust me), 1/2 cup sour cream, and 1/2 cup buttermilk until mostly smooth.

2. Add 1 tablespoon fresh lemon juice or 1 teaspoon white vinegar, this brightens it up so dont skip it.

3. Sprinkle in 1 teaspoon dried parsley, 1 teaspoon dried dill, and 1 teaspoon dried chives, then add 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder.

4. Season with 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt) and 1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon Worcestershire sauce if you want that umami kick.

5. Whisk vigorously until silky and no lumps remain. For ultra smooth ranch, blitz briefly in a blender or use an immersion blender, just dont overdo it or youll thin it too much.

6. Taste and tweak: add a splash more lemon or vinegar for tang, more salt if bland, or extra buttermilk a tablespoon at a time to thin.

7. Cover and refrigerate at least 30 minutes so the dried herbs rehydrate and flavors marry, overnight is even better if you can wait.

8. Before serving give it a quick stir or shake, if it thickened too much stir in a little buttermilk. If you prefer fresher herb flavor swap the dried herbs for about 1 tablespoon each fresh chopped parsley, dill and chives.

9. Store in an airtight jar in the fridge for up to 1 week, always smell and taste before using. Use as a dip, salad dressing, on wings or wherever youd slather ranch.

Equipment Needed

1. Medium mixing bowl (big enough to stir without splashing)
2. Whisk (or a fork if you dont have one)
3. Measuring cups and spoons
4. Rubber spatula or spoon for scraping the sides
5. Small citrus juicer or reamer (or just a fork to squeeze the lemon)
6. Jar or airtight container with lid for chilling and storing
7. Immersion blender or regular blender (optional, for ultra smooth ranch)
8. Small knife and cutting board (optional, if you swap dried herbs for fresh)

FAQ

Q: How long will this ranch keep in the fridge? A: Store in an airtight container in the fridge, it should stay good for about 5 to 7 days, maybe up to 10 if everything was super fresh. If it smells off or looks watery and separated, toss it, dont risk it.

Q: Can I use fresh herbs instead of the dried ones in the ingredient list? A: Yes, use about three times the amount of fresh herbs for each dried measure so roughly 1 tablespoon each of fresh parsley, dill and chives instead of 1 teaspoon dried. Chop them fine and taste as you go, fresh herbs are stronger and can change the vibe fast.

Q: How do I make the dressing thicker or thinner? A: To thin it add a splash of buttermilk or plain milk one teaspoon at a time until you reach the pourable consistency you want. To thicken it stir in a little more mayo or sour cream or let it chill for 30 minutes in the fridge, it'll firm up as it sits.

Q: Can I make a vegan or lower fat version? A: You can swap in a vegan mayonnaise and a dairy free sour cream or plain plant based yogurt, and use non dairy milk with a little lemon juice or vinegar for acidity. For lower fat use Greek yogurt instead of sour cream and a light mayo but expect the texture and mouthfeel to be different from full fat, trust me it wont be exactly the same.

Q: Is freezing the dressing a good idea? A: Not really, freezing usually makes the mayo and dairy separate so you'll get a watery, grainy mess when it thaws. If you must freeze it, expect to re-emulsify with a whisk or blender and maybe add fresh herbs after thawing.

Q: Do I need the Worcestershire sauce and are there any allergen issues? A: Worcestershire is optional, it just adds a little umami. Note some brands contain anchovies so its not vegetarian. This recipe has eggs from the mayo and dairy from sour cream and buttermilk, so adjust for allergies accordingly.

Ranch Dressing Recipe Substitutions and Variations

Mayonnaise 1 cup: swap for Greek yogurt 1 cup, it’ll be tangier and lighter; mashed avocado 1 cup for creaminess and healthy fats; or light mayo 1 cup if you want fewer calories, expect a looser texture.
Buttermilk 1/2 cup: use 1/2 cup milk plus 1/2 tablespoon lemon juice or white vinegar, let sit 5 minutes; or 1/2 cup plain yogurt thinned with a little water until pourable.
Dried herbs (parsley, dill, chives 1 tsp each): use fresh herbs at about 3 times the amount so roughly 1 tablespoon fresh of each, they taste brighter and add color.
Worcestershire sauce 1/2 tsp optional: replace with 1/2 tsp soy sauce plus a pinch sugar for umami; or 1/2 tsp anchovy paste for depth; or 1/2 tsp balsamic vinegar for a sweeter tang if thats what you have.

Pro Tips

1) Taste and re-season after it chills. Flavors change in the fridge so dont salt or acid it all at once, wait till after at least 30 minutes and then add a little more lemon or salt if it needs it.

2) Fix the texture gently. If it seems too thick add a tablespoon of buttermilk at a time, stir and stop when you like it. If it gets too thin, fold in a bit more mayo or sour cream and chill to firm it up.

3) Fresh herbs are brighter but use more. If you swap dried for fresh use roughly three times the volume, chop them fine and add them near the end so they keep color and flavor.

4) Be careful with blenders. A quick blitz will make it silky, but overblend and it can warm up and thin out, or go overly smooth and lose a bit of bite. Pulse, check, then stop.

5) Store smart and tweak at service. Keep it in an airtight jar, stir before using, always smell it first, and if it mellowed too much a tiny splash of lemon or vinegar wakes it right up.

Ranch Dressing Recipe

Recipe by Bob Jones

0.0 from 0 votes

I developed a Quick Homemade Ranch Dressing that balances creamy and tangy with pantry staples and one surprising ingredient.

Servings

servings

Calories

224

kcal

Equipment: 1. Medium mixing bowl (big enough to stir without splashing)
2. Whisk (or a fork if you dont have one)
3. Measuring cups and spoons
4. Rubber spatula or spoon for scraping the sides
5. Small citrus juicer or reamer (or just a fork to squeeze the lemon)
6. Jar or airtight container with lid for chilling and storing
7. Immersion blender or regular blender (optional, for ultra smooth ranch)
8. Small knife and cutting board (optional, if you swap dried herbs for fresh)

Ingredients

1 cup mayonnaise, full fat, trust me
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon fresh lemon juice or 1 teaspoon white vinegar
1 teaspoon dried parsley
1 teaspoon dried dill
1 teaspoon dried chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Worcestershire sauce, optional

Directions

In a medium bowl, stir together 1 cup full fat mayonnaise (trust me), 1/2 cup sour cream, and 1/2 cup buttermilk until mostly smooth.
Add 1 tablespoon fresh lemon juice or 1 teaspoon white vinegar, this brightens it up so dont skip it.
Sprinkle in 1 teaspoon dried parsley, 1 teaspoon dried dill, and 1 teaspoon dried chives, then add 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder.
Season with 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt) and 1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon Worcestershire sauce if you want that umami kick.
Whisk vigorously until silky and no lumps remain. For ultra smooth ranch, blitz briefly in a blender or use an immersion blender, just dont overdo it or youll thin it too much.
Taste and tweak: add a splash more lemon or vinegar for tang, more salt if bland, or extra buttermilk a tablespoon at a time to thin.
Cover and refrigerate at least 30 minutes so the dried herbs rehydrate and flavors marry, overnight is even better if you can wait.
Before serving give it a quick stir or shake, if it thickened too much stir in a little buttermilk. If you prefer fresher herb flavor swap the dried herbs for about 1 tablespoon each fresh chopped parsley, dill and chives.
Store in an airtight jar in the fridge for up to 1 week, always smell and taste before using. Use as a dip, salad dressing, on wings or wherever youd slather ranch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.