- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 120 g
- 120 g
- 120 ml
- 2 tbsp
- 2 tbsp
- 1 tbsp
- 1 clove
- 1 tbsp
- ½ tsp
- ¼ tsp
- ½ tsp
- ¼ tsp
- ¼ tsp
Process
Timers built in · swap anything · ask as you cook
In a medium bowl, whisk together 120 g mayonnaise, 120 g sour cream, and 120 ml buttermilk until completely smooth and no streaks remain.
Add 2 tbsp finely chopped fresh dill, 2 tbsp finely chopped fresh parsley, and 1 tbsp finely chopped fresh chives. Whisk until the herbs are evenly distributed.
Whisk in 1 grated garlic clove, 1 tbsp lemon juice, 0.5 tsp onion powder, 0.25 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper.
Taste and adjust: add the optional 0.25 tsp sugar if the dressing tastes too sharp, or more salt if it tastes flat. Whisk again.
Cover and refrigerate for at least 30 minutes so the dried powders hydrate and the herbs infuse the base. Stir once more before serving.
Kitchen notes
Kitchen notes
- The most common mistake is using cold dairy straight from the fridge, which makes the dressing seize and taste flat. Let the mayo, sour cream, and buttermilk sit on the counter for 15 minutes before mixing.
- Dried herbs cannot replace fresh here: dried dill and parsley turn the dressing muddy and grassy. If you must substitute, use one-third the amount and rest the dressing overnight.
- The dressing thickens as it chills because the dried onion and garlic powders absorb liquid. If it becomes too thick after a day, loosen it with 1 tbsp buttermilk at a time.
- For a dip consistency instead of a pourable dressing, reduce the buttermilk to 60 ml and add 60 g extra sour cream.
Substitutions
- buttermilk→120 ml whole milk mixed with 1 tbsp lemon juice, rested 5 minutes
- sour cream→plain full-fat Greek yogurt
- mayonnaise→half mayonnaise and half plain Greek yogurt for a lighter dressing
- fresh dill→fresh tarragon for a slightly aniseed note
- lemon juice→apple cider vinegar
Storage & reheating
Store in a sealed glass jar or airtight container in the refrigerator for up to 5 days; the flavor peaks between 12 and 24 hours. Do not freeze, as the emulsion separates and the herbs turn limp. Stir well before each use, and if the dressing has thickened, thin it with 1 tbsp buttermilk or milk. Discard if it smells sour or shows any mold.
FAQ
The questions we get asked most
Why did my homemade ranch dressing turn out watery?
The usual cause is too much buttermilk or using low-fat mayo and sour cream, which lack the fat needed to emulsify. Start with 90 ml buttermilk, whisk in the rest 1 tbsp at a time until you reach the consistency you want, and always use full-fat dairy. Chilling for 30 minutes also thickens it as the powders hydrate.
Can I use dried herbs instead of fresh dill, parsley, and chives?
You can, but the result is noticeably duller and can taste like grass. Use 1 tsp dried dill, 1 tsp dried parsley, and 0.5 tsp dried chives, then let the dressing rest in the fridge overnight so the dried herbs soften. Fresh herbs are strongly preferred for this recipe.
How long does homemade ranch dressing last in the fridge?
It keeps for up to 5 days in a sealed container in the refrigerator because the mayo, sour cream, and buttermilk are all cultured or acidic. After 5 days the herbs lose their brightness and the emulsion may break. Always stir before using and discard if you see mold or smell anything off.
Can I make this ranch dressing ahead of time for a party?
Yes, and it is actually better made 12 to 24 hours ahead so the garlic, onion powder, and herbs fully infuse the base. Keep it covered in the fridge and stir well right before serving. If it thickens too much overnight, loosen it with 1 tbsp buttermilk.
Why does my ranch taste bitter or too garlicky?
Raw garlic continues to intensify as the dressing sits, so one clove can overpower it by day two. Grate the garlic to a fine paste so it distributes evenly, or use 0.5 tsp garlic powder only. If it is already too strong, whisk in 2 tbsp extra sour cream and 1 tbsp buttermilk to dilute it.
Can I freeze homemade ranch dressing?
No, freezing ruins it. The mayonnaise and sour cream emulsion separates into oily and watery layers when thawed, and the fresh herbs become mushy and dark. Make only as much as you will use within 5 days, or halve the recipe.
Is this ranch dressing gluten-free and vegetarian?
Yes, as written it is both gluten-free and vegetarian, since mayonnaise, sour cream, buttermilk, fresh herbs, and spices contain no wheat or meat products. Check your mayonnaise and buttermilk labels if you have a severe allergy, as some brands add thickeners or flavorings. It is not vegan because of the dairy and egg in the mayonnaise.
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