Description
This Homemade Ranch Dressing recipe is a creamy, flavorful, and easy-to-make dressing perfect for salads, dips, and more. Combining buttermilk, sour cream, mayonnaise, and fresh herbs, it offers a fresh twist on a classic favorite. Ready in just 5 minutes and requiring no cooking, it’s a versatile addition to your kitchen staples.
Ingredients
Scale
Dairy and Base Ingredients
- â…“ cup buttermilk
- ¼ cup sour cream
- â…“ cup mayonnaise
Fresh Herbs
- 1½ tbsp fresh flat-leaf parsley, minced
- 1 tbsp fresh chives, minced
- 1 tsp fresh dill, minced
Spices and Seasonings
- ½ tsp onion powder
- ¼ tsp garlic powder
- 1-2 tsp white wine vinegar
- ¼ tsp kosher salt
- â…› tsp freshly ground black pepper
- ¼-½ tsp white sugar (optional)
Instructions
- Combine Base Ingredients: In a large mixing bowl, combine the buttermilk, sour cream, and mayonnaise. Whisk together until the mixture is smooth and creamy, ensuring an even consistency for the dressing.
- Add Herbs and Seasonings: Stir in the minced fresh parsley, chives, and dill followed by the onion powder, garlic powder, white wine vinegar, kosher salt, black pepper, and optional sugar. Mix thoroughly to distribute all flavors evenly throughout the dressing.
- Chill: Transfer the dressing to an airtight container and refrigerate for at least one hour. This resting time allows the flavors to meld and intensify, resulting in a more robust and fresh-tasting dressing.
- Serve: Once chilled, give the ranch dressing a quick stir and enjoy it as a salad dressing, dip, or accompaniment to your favorite dishes.
Notes
- Use fresh herbs for the best flavor, but dried herbs can substitute if needed—use about one-third the amount of dried herbs.
- Adjust the amount of white wine vinegar to balance acidity to your preference.
- The sugar is optional and helps to balance the acidity but can be omitted for a lower-sugar version.
- Refrigerated dressing can last up to one week in an airtight container.
- For a thinner dressing, add a little more buttermilk; for thicker dip consistency, reduce buttermilk slightly or add more sour cream.
