Homemade Ranch Dressing (Better Than Store-Bought)
- PREP 10min
- TOTAL 10min
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.
You Will Need
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 chopped
1/4 cup parsley, finely chopped, 2 generous tablespoons chopped
1/4 cup fresh chives, finely chopped, 2 generous tablespoons chopped
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
Directions
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.
Adam and Joanne's Tips
- Substituting dried herbs for fresh: Dried herbs taste stronger when compared to fresh so use a third of the amount of fresh herbs suggested. This means that you will need: 2 teaspoons each of dried dill, dried parsley and dried chives.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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