Homemade Ranch Dressing
Homemade Ranch Dressing
Ingredients
For the Dressing
- 3/4 cup buttermilk
- 1/2 cup mayonnaise, store-bought or homemade
- 1/2 cup sour cream
- 1/2 teaspoon onion powder, mounded
- 1 garlic clove, large, grated
- 1 tablespoon lemon juice, freshly squeezed, from about 1/2 lemon
- 1 tablespoon white distilled vinegar
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh green onion, chopped (scallions)
- 1 kosher salt, good pinch
- 1 black pepper, slightly smaller pinch
Instructions
- 1
In a large mixing bowl, combine the buttermilk, mayonnaise, and sour cream. Whisk briefly to combine.
⏱️ 2 min
- 2
Add the mounded 1/2 teaspoon of onion powder to the bowl.
⏱️ 1 min
- 3
Using a microplane or fine grater, grate the large garlic clove directly into the mixture.
⏱️ 1 min
- 4
Squeeze the juice from about half a lemon into the bowl, aiming for approximately 1 tablespoon. Add the 1 tablespoon of white distilled vinegar.
⏱️ 2 min
- 5
Finely chop the fresh dill, parsley, and green onion (scallions). Add the chopped herbs to the bowl.
⏱️ 4 min
- 6
Season the mixture with a good pinch of kosher salt and a slightly smaller pinch of black pepper.
⏱️ 1 min
- 7
Whisk all the ingredients together thoroughly until well combined and smooth. Taste and adjust seasonings as needed. For best flavor, allow the dressing to chill in the refrigerator for at least 30 minutes before serving.
⏱️ 2 min
- 8
Chef's Tip: For a taste closer to bottled ranch, use all dried herbs and spices, omit the lemon juice, double the vinegar, and add a pinch of granulated sugar. Always taste salad dressings with a piece of lettuce for a proper flavor preview.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Ranch Dressing
Ingredients
For the Dressing
- 3/4 cup buttermilk
- 1/2 cup mayonnaise, store-bought or homemade
- 1/2 cup sour cream
- 1/2 teaspoon onion powder, mounded
- 1 garlic clove, large, grated
- 1 tablespoon lemon juice, freshly squeezed, from about 1/2 lemon
- 1 tablespoon white distilled vinegar
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh green onion, chopped (scallions)
- 1 kosher salt, good pinch
- 1 black pepper, slightly smaller pinch
Instructions
- 1
In a large mixing bowl, combine the buttermilk, mayonnaise, and sour cream. Whisk briefly to combine.
⏱️ 2 min - 2
Add the mounded 1/2 teaspoon of onion powder to the bowl.
⏱️ 1 min - 3
Using a microplane or fine grater, grate the large garlic clove directly into the mixture.
⏱️ 1 min - 4
Squeeze the juice from about half a lemon into the bowl, aiming for approximately 1 tablespoon. Add the 1 tablespoon of white distilled vinegar.
⏱️ 2 min - 5
Finely chop the fresh dill, parsley, and green onion (scallions). Add the chopped herbs to the bowl.
⏱️ 4 min - 6
Season the mixture with a good pinch of kosher salt and a slightly smaller pinch of black pepper.
⏱️ 1 min - 7
Whisk all the ingredients together thoroughly until well combined and smooth. Taste and adjust seasonings as needed. For best flavor, allow the dressing to chill in the refrigerator for at least 30 minutes before serving.
⏱️ 2 min - 8
Chef's Tip: For a taste closer to bottled ranch, use all dried herbs and spices, omit the lemon juice, double the vinegar, and add a pinch of granulated sugar. Always taste salad dressings with a piece of lettuce for a proper flavor preview.
⏱️ 2 min