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There’s nothing quite like homemade ranch dressing! Unlike store-bought versions, this recipe is packed with fresh flavors, a creamy texture, and the perfect balance of tanginess and herbs. It’s incredibly versatile—you can drizzle it over salads, use it as a dip for fries, or slather it on sandwiches and wraps.
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Cuisine: American
Prep Time: 10 minutes
Cooling & Chilling Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8
Why You’ll Love Making It
- Incredibly Fresh Flavor – Packed with fresh herbs and garlic for a superior taste.
- Creamy and Tangy – The perfect balance of richness and acidity, customizable to your liking.
- Quick and Easy – Simple ingredients and minimal effort for a restaurant-quality dressing.
- Versatile – Great for salads, dips, sandwiches, and even drizzled over tacos or grilled meats.
- No Preservatives – A homemade alternative to store-bought dressings without artificial additives.
Ingredients
- 1 to 2 cloves garlic – Minced and mashed into a paste for even distribution.
- Salt, to taste – Enhances the flavors and balances the dressing.
- 1/4 cup Italian flat-leaf parsley, finely chopped – Adds freshness and a mild peppery note.
- 2 Tbsp. fresh chives, finely chopped – Gives a subtle onion-like flavor.
- 1 cup (real) mayonnaise – Provides a rich and creamy base; use full-fat for best results.
- 1/2 cup sour cream – Adds tanginess and smoothness; Greek yogurt can be used as a substitute.
- Buttermilk or milk, as needed – Adjusts the consistency to your preference; buttermilk adds extra tang.
- White vinegar, to taste (optional) – A touch of acidity for brightness.
- Worcestershire sauce, to taste (optional) – Adds depth and a hint of umami.
- Fresh dill, to taste (optional) – A classic ranch ingredient that adds herby freshness.
- Cayenne pepper, to taste (optional) – Provides a subtle heat without overpowering.
- Paprika, to taste (optional) – Adds warmth and a slight smokiness.
- Fresh oregano, to taste (optional) – Earthy and slightly peppery, enhancing the herbaceous flavor.
- Tabasco, to taste (optional) – For those who like a little spice in their ranch.
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Instructions
Step 1: Prepare the Garlic and Herbs
Mince the garlic finely with a knife. Sprinkle 1/8 to 1/4 teaspoon of salt over it, then use a fork to mash it into a paste. This ensures the garlic distributes evenly in the dressing. Finely chop the parsley, chives, and any optional fresh herbs you’d like to use.
Step 2: Mix the Base Ingredients
In a medium bowl, whisk together the mayonnaise and sour cream until smooth. Slowly add buttermilk or milk, starting with 1/4 cup, and whisk until the desired consistency is reached. If you prefer a thicker dip-style ranch, use less liquid; for a pourable dressing, add more.
Step 3: Add Seasonings and Customize
Stir in the mashed garlic, chopped herbs, and any of the optional ingredients, such as Worcestershire sauce, vinegar, cayenne, or paprika. Taste the dressing and adjust seasonings as needed. If you like it tangier, add a little more vinegar. If you want more spice, add extra cayenne or Tabasco.
Step 4: Chill and Serve
Transfer the ranch dressing to an airtight container and refrigerate for at least 2 hours before serving. Chilling allows the flavors to meld, giving you a richer, more well-rounded taste. If the dressing thickens too much while chilling, stir in a bit more buttermilk or milk to loosen it up.
FAQs
Can I make this dairy-free?
Yes! Substitute the sour cream with a plant-based yogurt, use dairy-free mayo, and replace buttermilk with unsweetened almond or oat milk with a splash of lemon juice for tang.
What can I do if my dressing is too thick or too thin?
If it’s too thick, whisk in more buttermilk or milk, a tablespoon at a time, until you reach the desired consistency. If it’s too thin, stir in extra mayonnaise or sour cream to thicken it up.
