Ranch dressing can be controversial. Some people love it on French fries and pizza, while others take offense if it’s more than 6 inches away from a salad. We’re not here to make rules about how you enjoy your ranch, we just want to provide the best homemade ranch dressing recipe possible.
Sure, the bottled stuff will do in a pinch, but this at-home version provides more flavor and flexibility. Our recipe uses a combination of buttermilk, mayonnaise, and sour cream to create a balance of creaminess and tang. This recipe makes a large batch. Just store it in the fridge in an airtight jar, and keep for up to a week. It won’t be hard to use all of it, ranch is delicious on top of pretty much anything.
Homemade ranch dressing recipe
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon finely chopped fresh chives
- 1 teaspoon finely chopped fresh dill
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
In a medium bowl, whisk together buttermilk, sour cream, and mayo. Mix in parsley, chives, dill, lemon juice, mustard, onion powder, salt, and black pepper. Place in an airtight container and refrigerate for at least one hour before using. Serve on salads, alongside vegetable platters, or however you see fit. Homemade ranch dressing will keep up to one week in the refrigerator in an airtight jar.