Ranch Dressing
Fresh herbs make this creamy dressing soar.
Serves8 to 10
Makes1 1/3 cups
Prep10 minutes
It’s hard to imagine life without ranch dressing. What would I drizzle onto broccoli salad, dip chicken fingers into, or spread on a veggie sandwich? This creamy, herby spread is the salad dressing I grew up with — and the one that I reach for again and again. While there’s always a place for a store-bought bottle of ranch dressing or ranch seasoning mix, nothing’s better than a jar of homemade ranch dressing. This perfect blend of creamy dairy and fresh herbs simply can’t be beat. Here’s how to make it.
Why You’ll Love It
- It’s the perfect blend of creamy and tangy. With tang from buttermilk and lemon juice and creaminess from sour cream and mayonnaise, this ranch dressing is rich and full-flavored.
- You can use ranch in more than just salad. Ranch dressing is so versatile that it’s not just for salad. A batch of ranch dressing can be drizzled over pepperoni pizza, layered into biscuit dough, or served with Buffalo wings instead.
Key Ingredients in Ranch Dressing
- Buttermilk, mayonnaise, and sour cream. It may seem excessive to have a trio of dairy in this dressing, but each plays an important role. Buttermilk adds its signature flavor that’s key to ranch, mayonnaise adds body and richness, and sour cream adds just the right amount of tang.
- Chives, parsley, and dill. Chives adds a light onion-y flavor, parsley is an herby backbone flavor, and dill is key to an authentic ranch flavor. Skip the dried herbs and only use fresh here.
- Garlic. You’ll need just a touch of garlic.
How to Make Ranch Dressing
- Chop the herbs and garlic. Finely chop parsley, chives, dill, and a garlic clove.
- Add the dairy. Mix in buttermilk, sour cream, and mayonnaise.
- Add the final seasonings. Stir in salt, black pepper, and lemon juice.
Helpful Swaps
- You can substitute a low-fat version of the buttermilk, mayonnaise, or sour cream. I recommend only doing a maximum of one low-fat substitute so the ranch dressing still retains some richness.
- Substitute an equal amount of distilled white, white wine, or champagne vinegar for the lemon juice.
Storage and Make-Ahead Tips
- Ranch dressing can be made up to 1 day ahead, and actually tastes better a day after it is made so the flavors have a chance to meld.
- Ranch dressing can be refrigerated in an airtight container for up to 5 days.
What to Serve with Ranch Dressing
Ranch Dressing Recipe
Fresh herbs make this creamy dressing soar.
Prep time 10 minutes
Makes 1 1/3 cups
Serves 8 to 10
Nutritional Info
Ingredients
- 1/2
medium bunch fresh chives
- 4
sprigs fresh parsley
- 3
sprigs fresh dill
- 1
clove garlic
- 1/4
medium lemon
- 1/2 cup
buttermilk
- 1/2 cup
mayonnaise
- 1/3 cup
sour cream
- 1/2 teaspoon
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 1/8 teaspoon
granulated sugar (optional)
Instructions
Prepare the following, adding each to the same medium bowl or pint jar as you complete it: Finely chop 1/2 medium bunch fresh chives until you have 1 1/2 tablespoons. Pick the leaves or fronds from 4 fresh parsley sprigs and 3 sprigs fresh dill and finely chop until you have 1 tablespoon each. Mince 1 garlic clove. Juice 1/4 medium lemon until you have 1 teaspoon.
Add 1/2 cup buttermilk, 1/2 cup mayonnaise, 1/3 cup sour cream, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon granulated sugar if desired. Stir until combined. Cover and refrigerate for at least 1 hour to let the flavors meld before serving.
Recipe Notes
Make ahead: Ranch dressing can be made up to 1 day ahead, and actually tastes better a day after it is made so the flavors have a chance to meld.
Storage: The dressing can be refrigerated in an airtight container for up to 5 days.