This easy homemade ranch dressing is extra creamy and perfect for tossing with salad or used as a dipping sauce. We love using fresh herbs, but you can use dried. See the tips section below for suggested amounts. I love buttermilk ranch, so we use buttermilk to make it, but if you do not have access to buttermilk, regular milk will still make a delicious dressing.
1/2 cup plus 2 tablespoons mayonnaise, try homemade mayonnaise
1/2 cup sour cream
1/2 cup buttermilk or regular milk
1 tablespoon fresh lemon juice or white wine vinegar
1 to 2 teaspoons Worcestershire sauce, to taste
1/4 cup fresh dill, finely chopped, 2 generous tablespoons
1/4 cup parsley, finely chopped, 2 generous tablespoons
1/4 cup fresh chives, finely chopped, 2 generous tablespoons
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon fresh ground black pepper
Combine the mayonnaise, sour cream, buttermilk, lemon juice and 1 teaspoon of Worcestershire sauce in a medium bowl and stir until well blended and creamy.
Stir in the herbs, onion powder, garlic powder, salt and black pepper.
Taste, and then adjust with another teaspoon of Worcestershire sauce or add salt as needed. We love two teaspoons of Worcestershire sauce, but it is a strong flavor, so add this to your taste.
Store, covered, in the refrigerator, for 3 to 4 days. It can technically be stored longer, but you will lose the fresh flavor of the herbs.