Homemade Ranch Dressing
Homemade Ranch Dressing is so easy to make and so much better than anything store-bought. This from scratch recipe is the perfect flavor and consistency and takes minutes to whip up!
Servings: 24 tablespoons (or 1½ cups total)
Ingredients
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup buttermilk
- 2-3 tsp freshly squeezed lemon juice
- ¼ tsp Worcestershire sauce
- 1 tbsp dried parsley
- ½ tsp dried dill weed
- ½ tsp dried chives
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp fine sea salt
- ⅕ tsp freshly cracked black pepper
Instructions
- In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth. Then whisk in 2 teaspoons of lemon juice and the Worcestershire sauce. Taste, and add in the final teaspoon of lemon juice, if necessary.
- Add in all the spices and whisk until combined. Taste and adjust seasonings, if necessary.
- (If consistency is too thick, thin out dressing with a splash of additional buttermilk.)
- Pour into a jar with a fitted lid and chill in the refrigerator for at least a couple hours before serving for best flavor.
- Give it a quick stir before serving again. Enjoy!
Notes
- Taste before adding the full amount of lemon juice — brands of buttermilk and mayo vary in tang, so add it in stages, not all at once.
- Don't skip the chill time. At least 2 hours in the fridge makes the biggest difference in the final taste, since it gives the herbs time to rehydrate.
- Whisk the base until no streaks of white remain before adding the herbs and spices.
- Adjust consistency at the end: a splash of buttermilk thins it, a little extra mayo or sour cream thickens it.
Nutrition
Serving: 1tbsp | Calories: 45kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 64mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg