Published April 3, 2021. Updated April 16, 2021
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The BEST homemade Ranch Dressing recipe! It’s perfectly flavorful, unbelievably simple, only needs a few ingredients, and only requires a few minutes to make!
Homemade Ranch Dressing
This is the dressing my family praises and requests again and again. And not just to pair with salad but chicken nuggets, pizza, fresh veggies, baked potatoes, and more.
We are addicted to this stuff! It is a thousand times better than any of the shelf stable bottled stuff and tastes so much fresher.
Truly, this ranch is such a breeze to prepare. You can make it in minutes when you need a quick side to go with dinner. A simple green salad covered generously with ranch is just a classic everyone loves.
This is also a trick that helped me figure out how to get my kids to eat those nutritious veggies I pack in their lunch box.
It’s the perfect upgrade to a crisp salad or chilled vegetables.
Ranch Dressing Recipe Ingredients
Only 6 ingredients needed (or 7 if you want to count salt and pepper separately). I always keep fresh parsley on hand and this dressing is one of the reasons why.
- Mayonnaise: We use a generous amount of this here. Over the years I’ve discovered that basically the more mayo in ranch the better. It’s so creamy and rich.
- Buttermilk: This adds a light tang to the dressing that it really needs to bring more flavor. Milk just won’t cut it.
- Parsley: Though it’s a fairly mild flavor herb, using a fair amount here really helps build up the flavor.
- Dried chives: I recommend using freeze dried chives for best flavor.
- Garlic powder: Fresh garlic can be used as well but to keep it a quick and easy ranch dressing, I like this shortcut here.
- Salt and pepper: I use a fair amount of both. It’s usually the only salt that will be added to a salad.
Scroll down for full recipe with amounts and print option.
How to Make Homemade Ranch Dressing
- Measure out all ingredients.
- Add to a medium mixing bowl.
- Whisk together to blend.
How long does it keep?
Homemade ranch dressing can last in the fridge in an airtight container for up to 1 week.
Is it gluten free?
Yes, this dressing uses ingredients that are naturally gluten free but just check labels to be sure there’s no cross contamination in factories that may make other ingredients that contain gluten.
Variations
- Add cayenne pepper or red pepper flakes to taste to make it spicy.
- Include dill for one more layer of flavor. You can use a few teaspoons of chopped fresh or a little dried.
- If you do want an even thicker ranch (such as using as a dip) you can try sour cream in place of buttermilk.
Helpful Tips for the Best Homemade Ranch Dressing
- Use good quality mayonnaise. This makes up the majority of the dressing so for best results use a good quality brand such as Hellman’s/Best Foods. It really makes a difference.
- Mince parsley fine. You’ll be measuring out more this way and I prefer the smoother texture this offers.
- Only use real buttermilk, not the buttermilk substitute.The milk/vinegar or lemon substitute isn’t thick enough.
- Stick with fresh parsley, not dried here. The fresh has better flavor and more flavor.
- Chill ingredients. If you are using a new jar of mayo that hasn’t been refrigerated then refrigerate the dressing for a while so it’s cold and refreshing.
More Dressing and Sauce Recipes
- Caesar Dressing
- Chimichurri
- Creamy Pesto Dressing (Spaghetti Factory Copycat)
- Italian Dressing
- Pesto
16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)
Homemade Ranch Dressing
The BEST homemade Ranch Dressing recipe! It's perfectly flavorful, unbelievably simple, only needs a few ingredients, and only requires a few minutes to make!
Servings: 9
Prep5 minutes minutes
Ready in: 5 minutes minutes
Instructions
In a mixing bowl whisk together mayonnaise, buttermilk, parsley, chives, and garlic powder.
Season with salt and pepper to taste and mix (I like it on the salty side since it's usually the only salt added to a salad so I use about 1/2 tsp salt and 1/2 tsp pepper).
If time allows let rest in the fridge 1 hour (I don't always do this, just when I've planned ahead. It just allows some extra time to bring out and meld flavors).
Nutrition Facts
Homemade Ranch Dressing
Amount Per Serving
Calories 178Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 11mg4%
Sodium 178mg8%
Potassium 43mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 165IU3%
Vitamin C 2mg2%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Course: Dressing
Cuisine: American
Keyword: Ranch Dressing
Author: Jaclyn
FAQs
Even when a restaurant does start with premade ranch, they will often fold in extra fresh herbs, and maybe even more buttermilk, to lighten and bring in some brighter flavors that can be lost in shelf-stable bottling.
How do restaurants make ranch so good? ›
Even when a restaurant does start with premade ranch, they will often fold in extra fresh herbs, and maybe even more buttermilk, to lighten and bring in some brighter flavors that can be lost in shelf-stable bottling.
How do you make ranch taste better? ›
I use a mix of mayonnaise, sour cream, and a bit of buttermilk for some tang, plus garlic, and plenty of fresh herbs. I also like to add a dash of cayenne pepper for a kick, but you can add Worcestershire sauce, hot sauce, or whatever you want.
What gives ranch dressing its distinctive flavor? ›
“But the particular flavor of traditional ranch can only be achieved with the dry versions of all those aromatics: garlic and onion powder, dried herbs, powdered pepper and buttermilk.” That's because fresh ingredients were rare in Alaska at the time.
How can I upgrade my ranch dressing? ›
One of my favorite ranch boosts is adding something spicy. Squirt in some Sriracha or Mexican-style hot sauce, or add a spoonful of Moroccan harissa paste, wing or Buffalo sauce, or some diced chipotle peppers in adobo sauce.
What kind of ranch dressing do most restaurants use? ›
It's no secret that Hidden Valley Ranch is a staple ingredient in many homemade ranch dressings, but did you know that restaurants also rely on this classic brand? According to several chefs I spoke with, Hidden Valley Ranch provides the perfect balance of tanginess and creaminess that customers love.
Why is restaurant ranch so creamy? ›
While many restaurants use mass produced ranch mix, they often add it to a higher-quality base. This might include milk, buttermilk, sour cream, or mayonnaise. So when you notice that the ranch in a restaurant tastes better than the bottled dressing from the store, what you're really tasting is delicious, creamy fat.
Why does Hidden Valley Ranch taste different? ›
The ranch packet has a fresher taste, because you add your own mayo and milk. Even though all the herbs and spices in the mix are dried, they rehydrate quickly and leave you with a product that feels homemade. This version of Hidden Valley Ranch is more flavorful than the bottled version and much, much thicker.
What thickens homemade ranch? ›
To thicken the dressing you can add a teaspoon of cornstarch.
How long does homemade ranch last? ›
Stored in a well-sealed container in the fridge (assuming you began with fresh sour cream and buttermilk) your buttermilk ranch dressing should keep for up to two weeks. Help it stay fresh by not dipping anything directly into the container that you're storing it in—for example, a half-bitten carrot.
Who Invented Ranch? Around 1950, Steve Henson unknowingly made history when he whipped up a unique mixture of dry herbs and buttermilk. Originally a plumber, Steve came up with the concoction while working briefly in Anchorage as a construction worker and part-time cook for his crew.
What is the difference between ranch and creamy ranch? ›
The Classic and Southern are the same, but the creamy ranch has buttermilk powder and some other ingredients like lactose, malic acid, and carrageenan (the latter to hold it together since buttermilk powder thins out in a weird way)... the flavor is much milder than the classic/southern because of the buttermilk powder ...
Is there a difference between ranch and ranch dressing? ›
Ranch dressing is a creamy, tangy, and herb-infused dressing commonly used as a topping for salads, as a dip for vegetables, or as a condiment for various dishes. What is ranch dip? Ranch dip is a thicker, more concentrated version of ranch dressing, specifically designed for dipping purposes.
How to make ranch dressing Martha Stewart? ›
Directions. In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise until smooth. Whisk in thyme, garlic, and cayenne pepper. Season to taste with salt and pepper.
What is the most expensive ranch dressing? ›
This bottle's no joke. It's covered in 75 carats' worth of jewels, making it valued at $35,000. You could almost buy three brand-new Nissan Versas for that. But Hidden Valley knows you can't put a price tag on love, be it the holy matrimony kind or the condiment-you-drizzle-on-everything variety.
Can I use ranch dip mix instead of ranch seasoning? ›
Certainly. It's all about what texture you're going for. Use the dip mix if you prefer a thicker dressing, or the pourable dressing as dip if you prefer a smoother, creamier texture.
Why do fast food charge for ranch? ›
Restaurants sometimes charge money for extra sauces and dressings in order to cover their costs. They don't get the stuff for free, its cost isn't built into every menu item and they charge you so they don't lose money.
What's the difference between ranch and buttermilk ranch? ›
Traditional ranch is made from sour cream, mayonnaise, dried herbs (usually dill, parsley, and chives), garlic powder, and onion powder. Buttermilk versions have, as you guessed, the addition of buttermilk and tend to be a bit thinner.
Is ranch just garlic mayo? ›
Is ranch like garlic mayonnaise? Not really, that's aioli. Ranch is more like buttermilk, green onion, garlic, black pepper mayonnaise. There's a lot more going on in ranch than just garlic and mayo.
