Classic Ranch Dressing
Creamy, tangy homemade ranch with buttermilk, mayonnaise, and sour cream, seasoned with chives, dill, and garlic. It comes together in 10 minutes with one whisk and a bowl, and it tastes much fresher than bottled.
- Prep
- 10 min
- Cook
- —
- Wait
- 1 hr
- Total
- 1 hr 10 min
- Makes
- About 1½ cups (360 ml), twelve 2-tablespoon servings
Steps
Before you start
- Use full-fat mayonnaise and sour cream for the creamiest texture.
- Plan for at least 1 hour of chilling. The dried herbs need time to soften and the flavors need time to blend.
- Shake the buttermilk carton well before measuring, since it separates as it sits.
Mince the herbs
- Finely mince the chives and parsley with a sharp knife until the pieces are about the size of grains of rice.
- Measure 2 tablespoons chives and 1 tablespoon parsley.
+ Show details− Hide details
Ready when: Herbs are very small and evenly cut, with no long strands.
Tip: Use a sharp knife. A dull one bruises the herbs and turns them watery and dark.
Whisk the creamy base
- In a medium bowl, combine the mayonnaise and sour cream.
- Whisk for about 30 seconds until completely smooth with no streaks of white or yellow.
+ Show details− Hide details
Ready when: The mixture is uniform and thick, like soft whipped frosting.
Add buttermilk and lemon
- Pour in the buttermilk and lemon juice a little at a time, whisking constantly.
- Keep whisking until the dressing is smooth and pourable but still thick.
+ Show details− Hide details
Ready when: The dressing coats the back of a spoon and drips off slowly.
Tip: Adding the buttermilk gradually prevents lumps.
Season and add herbs
- Add the minced chives and parsley, dried dill, garlic powder, onion powder, ½ teaspoon salt, and ¼ teaspoon pepper.
- Whisk for 30 seconds until the seasonings are evenly spread through the dressing.
+ Show details− Hide details
Ready when: Herbs and spices are evenly speckled throughout with no clumps of powder.
Tip: Garlic and onion powder can clump. Press any clumps against the side of the bowl with the whisk.
Chill to blend
- Transfer the dressing to a jar or airtight container, cover, and refrigerate for at least 1 hour.
- The dried herbs soften and the flavors meld during this time.
+ Show details− Hide details
Ready when: The dressing is cold and noticeably thicker than when first mixed.
Tip: For the best flavor, chill it 4 hours or overnight.
Taste and adjust
- Stir the chilled dressing well.
- Taste it with a raw vegetable or chip.
- Add a pinch more salt if it tastes flat.
- For a thinner dressing, whisk in 1 to 2 teaspoons more buttermilk, or use it as a thick dip as is.
+ Show details− Hide details
Ready when: The dressing tastes tangy, savory, and herby, and it pours slowly from a spoon.
Tip: Chilling dulls seasoning, so always taste and adjust after it has chilled.
Good to know
Tips
- Use mayonnaise and sour cream straight from the fridge. Cold ingredients give a thicker dressing.
- For a thick dip, reduce the buttermilk to 1/4 cup (60 ml). For a thin salad dressing, increase it to 3/4 cup (180 ml).
- Fresh herbs give the brightest flavor, but do not skip the dried dill and powders, which give classic ranch its familiar taste.
- Use a clean spoon each time you serve to keep the dressing fresh longer.
Make ahead
Make up to 3 days ahead. The flavor is best after 4 hours to overnight in the fridge. Stir before serving.
Storage & reheating
Refrigerate in an airtight jar for up to 7 days, or until the buttermilk's date if sooner. Do not leave it at room temperature for more than 2 hours. Freezing is not recommended because the dressing separates when thawed. Stir or shake well before each use.
Substitutions
- buttermilk → 1/2 cup (120 ml) whole milk plus 1/2 tablespoon lemon juice or white vinegar, rested 5 minutes. Gives a similar tang, but the dressing will be slightly thinner.
- full-fat sour cream → plain full-fat Greek yogurt. Tangier and a little thicker. Add an extra teaspoon of buttermilk if needed.
- dried dill → 1 tablespoon (3 g) minced fresh dill. Fresher flavor. Use within 5 days.
- garlic powder → 1 small garlic clove, finely grated. Stronger and sharper. Let it chill at least 2 hours to mellow.
