I have a secret: I don’t always make my salad dressings from scratch. But when I do, I’m reminded just how much better homemade dressing really is! This ranch dressing is cool, heavenly creamy, and packed with delicious herbs. You’ll want to smother salads in it, dip French fries and potato chips in it, dunk chicken wings in it, and maybe even eat it by the spoonful. I won’t tell if you do.
You can use this recipe as a base and add other ingredients here and there to achieve the flavor and consistency you like. While it’s pretty hard to beat that dadgum green and white store-bought packet, I actually really love the flavor of the from-scratch stuff. Try it and see if you do, too. And if you do, keep a jar of this in your fridge at all times. You’ll thank yourself!
What are the ingredients in ranch dressing?
I use a mix of mayonnaise, sour cream, and a bit of buttermilk for some tang, plus garlic, and plenty of fresh herbs like dill, chives, parsley, and oregano. I also like to add a dash of cayenne pepper for a kick, but you can add Worcestershire sauce, hot sauce, or whatever you want. Ranch dressing is fun to customize!
Why is restaurant ranch dressing so good?
It’s all about the ingredients! Many restaurants make their own dressing, and you can’t beat the flavor of ranch made with fresh herbs and a super creamy base.
How do you make ranch from scratch?
It’s easy! I start by mincing and mashing garlic with coarse salt—this makes the garlic nice and fine, so it distributes evenly in the dressing. Then, I chop up lots of fresh herbs and mix everything together with mayonnaise, sour cream, and buttermilk.
How long does homemade ranch last?
Homemade ranch will last up to two weeks stored in an airtight container and refrigerated. Keep in mind the shelf life of the ingredients you use to make it, though. If the sour cream or buttermilk are near their expiration date, you may want to use it up sooner. Challenge accepted!
Can you freeze ranch?
No, you don’t want to freeze homemade ranch. Freezing it affects the texture and taste. It won’t be nearly as creamy and delicious once it’s thawed. I, for one, have never had trouble using up ranch dressing. You can dunk anything your heart desires in it, or drizzle it over various foods. Try adding some taco seasoning to leftover ranch, and drizzle it over tacos or chicken tostadas.
YIELDS:
8 serving(s)
PREP TIME:
2 hrs
TOTAL TIME:
2 hrs
Ingredients
1 to 2 cloves garlic
Salt, to taste
1/4 c. Italian flat-leaf parsley
2 Tbsp. fresh chives
1 c. (real) mayonnaise
1/2 c. sour cream
Buttermilk or milk, as needed for desired consistency
White vinegar, to taste (optional)
Worcestershire sauce, to taste (optional)
Fresh dill, to taste (optional)
Cayenne pepper, to taste (optional)
Paprika, to taste (optional)
Fresh oregano, to taste (optional)
Tabasco, to taste (optional)
Directions
1
Mince the garlic with a knife and then sprinkle about an 1/8 to 1/4 teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives, and any of the optional herbs very finely and add to the garlic.
2
In a bowl, combine all of the ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. (Don’t overdo the garlic or you’ll be up all night, emailing me about your heartburn.) Chill for a couple of hours before serving; thin with buttermilk or milk, if desired.
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