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Having a good classic ranch dressing is essential, and this recipe is my go-to for a no-preservatives, homemade ranch.
This recipe uses a combination of mayo and sour cream to get the perfect balance of tang and richness. Combined with a few pantry staple spices and fresh chives, you can make a delicious homemade ranch dressing without the ranch seasoning packet, and without any weird ingredients or msg!
Ingredient notes:
- Fat – mayo and sour cream. Don’t substitute these for the best results.
- Spices – onion powder and dill weed (aka dried dill). Don’t skip these as they are critical to the ranch spice flavor. Fresh dill also adds a different flavor profile. My yogurt ranch uses fresh dill if you want to try that recipe. Otherwise, I recommend you invest in a small, nice jar of dill weed.
- Fresh Herbs and aromatics – fresh chives and fresh minced garlic are so nice in this ranch. Fresh is best, but you can substitute 1 tablespoon of dried chives and 1/2 teaspoon of granulated garlic if you must.
- Acid – I love fresh lemon juice for a light acidic boost to the ranch. Use 1/2 a fresh squeezed lemon for this recipe, or 1 tablespoon of the santa cruz bottled lemon juice (bottled lemon juice is more potent than fresh squeezed).
Chef Tips:
- Only add the milk if you prefer a more loose texture (or are using this for salads)
- Let the ranch sit for 10 minutes before you taste it. The flavors need a bit of time to meld together.
- Don’t try to substitute out the mayo or sour cream. These 2 components give this ranch the classic texture and flavor profile. If you’re looking for a yogurt ranch, I have a separate recipe for that here.
- If you’re making this ahead of time, try to add the chives in the same day you serve the ranch. The chives can become extra potent and make the ranch very onion-forward if left in the dressing for more than a couple days.
- There is less salt in this recipe compared to other dressing recipes, as the mayo typically already has some salt in it. Be sure to taste (after 10 minutes!) and add more salt as desired. If you are using table salt vs kosher salt, add less than .25 teaspoon.
What to eat this with:
- Wings, veggies, pizza, chicken nuggets – whatever you love to eat with ranch!
- Salads and bowls – I love this ranch dressing on a seasonal chopped salad, or the souvla chicken salad.
Other Ranch Variations:
Classic homemade ranch dressing
Having a good classic ranch dressing is essential, and this recipe is my go-to for a no-preservatives, homemade ranch.Makes 1.5 cups.
Equipment
- Citrus juicer
- Whisk
Ingredients
- 0.50 cup Sour Cream
- 0.50 cup Mayo
- 1.00 teaspoon Onion Powder
- 1.00 teaspoon Dill Weed
- 1.00 clove Garlic, minced
- 2.00 tablespoons Lemon Juice, half a lemon
- 0.25 cup Chives, chopped, 1/2 bunch
- 2.00 tablespoons Milk, optional – if using this for a dressing
- 0.25 teaspoon Kosher Salt
- Pinch Black Pepper
Instructions
- Chop the chives as finely as possible and mince the garlic.
- Starting with the sour cream, add all the ingredients except the milk and chopped chives to a mixing bowl. Use a whisk or fork and mix until well combined. Add the milk if you want a thinner texture (good for salad dressings vs dips).
- Fold in the chives with a spatula or fork. Let sit for 10 minutes.
- Taste the ranch with a piece of veggie or cracker. Adjust salt and pepper as desired, and serve.
Notes
- Only add the milk if you prefer a more loose texture (or are using this for salads)
- Let the ranch sit for 10 minutes before you taste it. The flavors need a bit of time to meld together.
- There is less salt in this recipe compared to other dressing recipes, as the mayo typically already has some salt in it. Be sure to taste (after 10 minutes!) and add more salt as desired. If you are using table salt vs kosher salt, add less than .25 teaspoon
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