Easy Homemade Ranch

5 from 1 vote

Ranch is my favorite dressing in the world (although I use it more as a dipping sauce) and Homemade Ranch easily blows the store bought versions out of the water! (Makes about 2 cups)

Prep Time5

Cook Time5

Course: Sauce

Cuisine: American

Servings:

Author: Chris Joe

Ingredients

3/4 cup full fat mayonnaise
¼ cup sour cream or creme fraiche (both work great!)
1 cups whole buttermilk
1 tbsp fresh parsley finely chopped, or ½ tsp dried parsley
1 tbsp fresh chives finely chopped, or ½ tsp dried chives
3 sprigs fresh dill finely chopped, or 1 tsp dried dill
2 cloves garlic grated or ½ tsp garlic powder
2 tsp distilled white vinegar
½ tsp kosher salt
½ tsp black pepper finely cracked

Instructions

Mix all ingredients in a bowl.
Let chill in a covered container in the fridge for 24 hours.

Notes

If you're short on time - try this shortcut method! 3/4 cup mayo, ¼ cup sour cream, 1 cup buttermilk, 1 oz dry ranch seasoning mix, 2 cloves grated garlic

Storage

You can store your Homemade Ranch in an airtight container in the refrigerator for up to 2 weeks.

Here are some tips to ensure your Homemade Ranch stays as fresh as possible:

- Make sure your Homemade Ranch container is well sealed.

- Avoid dipping directly into the jar and only use clean utensils - any bacteria from food or used utensils will make your Ranch go bad faster.

- Don't leave your Homemade Ranch out - put it back in the refrigerator after opening or using, as the sour cream or buttermilk can lead to your Homemade Ranch going bad if left out.

If you don't have whole buttermilk and don't want to purchase an entire container, you can make buttermilk at home! This recipe for Homemade Ranch calls for 1 cup of whole buttermilk - to get this, you'll need to mix 1 cup of whole milk and 1 tablespoon of distilled white vinegar or lemon juice.

Here is the ratio:

1 tablespoon of vinegar or lemon juice + 1 cup of whole milk = 1 cup of whole buttermilk

Nutrition