Description
This homemade ranch dressing recipe is a creamy, tangy, and versatile condiment made from a blend of buttermilk, sour cream, mayonnaise, and aromatic herbs and spices. Perfect as a salad dressing, dip, or sauce, this easy-to-make recipe takes just 5 minutes to prepare and benefits from chilling to develop its full flavor.
Ingredients
Dressing Ingredients
- 1/2 cup cold buttermilk (or kefir)
- 1/2 cup cold sour cream
- 1/2 cup mayonnaise
- 1 tsp white vinegar
- 1 tsp onion powder (or 2 Tbsp finely chopped chives)
- 1 tsp dried parsley leaves (or 2 Tbsp finely chopped Italian parsley leaves)
- 1/2 tsp dried dill (or 1 Tbsp chopped fresh dill)
- 1/2 tsp garlic powder (or 3 medium garlic cloves, finely grated)
- 1/2 tsp fine sea salt (plus more to taste)
- 1/2 tsp freshly cracked black pepper (or to taste)
Instructions
- Combine Ingredients: In a mixing bowl, add the cold buttermilk, sour cream, mayonnaise, white vinegar, onion powder, dried parsley, dried dill, garlic powder, sea salt, and freshly cracked black pepper. Whisk all the ingredients together thoroughly until the mixture is smooth and creamy.
- Adjust Seasonings: Taste your ranch dressing and add more salt as needed. For use as a salad dressing, aim for approximately 3/4 teaspoon of salt; if using as a dip, 1/2 teaspoon salt is sufficient to balance the flavor.
- Chill the Dressing: Cover the bowl with plastic wrap or transfer the dressing to a sealed container. Refrigerate for at least 2 hours to allow the flavors to meld and deepen, resulting in a more flavorful dressing.
- Serve: After chilling, give the dressing a quick stir and serve with your favorite salads, vegetables, or as a dip for chips and wings. Store any leftovers refrigerated and use within one week for best freshness.
Notes
- For a thinner consistency, add a little more buttermilk until desired texture is reached.
- Substitute kefir for buttermilk for a probiotic-rich alternative.
- Use fresh herbs instead of dried for a brighter flavor, adjusting quantities accordingly.
- Keep refrigerated, and consume within one week.
- Mayonnaise can be homemade or store-bought according to your preference.
