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 minutesmins
Cook Time5 minutesmins
Course: Sauce
Cuisine: American
Servings: 20
Author: Chris Joe
Ingredients
3/4cupfull fat mayonnaise
¼cupsour creamor creme fraiche (both work great!)
1cupswhole buttermilk
1tbspfresh parsleyfinely chopped, or ½ tsp dried parsley
1tbspfresh chivesfinely chopped, or ½ tsp dried chives
3sprigs fresh dillfinely chopped, or 1 tsp dried dill
2clovesgarlicgrated or ½ tsp garlic powder
2tspdistilled white vinegar
½tspkosher salt
½tspblack pepperfinely 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