A quick and easy recipe for homemade ranch dressing, featuring mayonnaise, sour cream, and a simple mix of dried and fresh herbs.
WHAT YOU’LL NEED TO MAKE IT
Before we get into how to make ranch dressing (which is ridiculously simple by the way), let’s talk about what’s in it.
WHAT IS THE BASE FOR HOMEMADE RANCH DRESSING?
Ranch dressing begins with a base of mayonnaise, sour cream, milk, and vinegar. Thicker ranch dressings are heavier on the sour cream, thinner ranch dressings call for less sour cream, and likely more milk as well.
WHAT ARE THE HERBS IN RANCH DRESSING?
A mixture of garlic, spices, and herbs is what gives ranch dressing its signature flavor. The herbs and spices used for ranch dressing are parsley, chives, and dill. Dill and chives are delicate herbs and wilt quickly, so we went with the dried herbs instead, and you’ll find they work wonderfully in this homemade ranch dressing!
Fresh Italian parsley, however, holds up for as long as a week and a half in the refrigerator and can be used in countless recipes, and it also adds a fresh note to the dressing.
HOW TO MAKE HOMEMADE RANCH DRESSING
Ranch dressing is extremely easy to make. Get your chopping out of the way first, then set out all of your ingredients, a mixing bowl, measuring utensils, and a whisk.
All the ingredients go into the bowl, and are whisked together, refrigerated until chilled — and guys, that is literally all there is to it.
This recipe knocks that store-bought stuff plum out of the water. One taste, and you will never be lured toward that hidden valley ever again…no matter how conveniently located it is. Please, enjoy.
5 MORE DRESSINGS YOU’LL LOVE
- Poppy Seed Dressing
- Green Goddess Dressing
- Creamy Cilantro Lime Dressing
- Lemon-Poppy Seed Dressing
- Balsamic Dressing
A quick and easy recipe for homemade ranch dressing, featuring dried spices and herbs, as well as fresh chopped parsley.
- 1 cup mayonnaise
- 1/3 cup whole milk
- 1/4 cup sour cream
- 2 teaspoons vinegar (distilled, white wine, or rice wine vinegar is fine)
- 1 tablespoon fresh, minced Italian flat-leafed parsley
- 1 teaspoon dried chives
- 3/4 teaspoon garlic powder
- 1 tsp dried dill
- 1/2 teaspoon onion powder
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Black Pepper
In a small bowl, whisk ingredients together, cover, and chill for at least 1 hour before serving.
Will keep for up to 10 days, as long as dairy expiration dates coincide with assembly time.
Serve with: Classic House Salad