Restaurant Ranch Dressing Recipe

I perfected my Homemade Ranch Dressing With Buttermilk thanks to a secret dry spice mix and bright fresh herbs that rival any store-bought dressing.

I still can’t believe how close my Restaurant Ranch Dressing Recipe gets to that diner favorite, except brighter and less processed. I use tangy buttermilk for the silky mouthfeel, and sometimes I toss in fresh chives to wake up the flavor.

Folks can never tell if it came from a bottle or not, and I kind of enjoy making them guess whats in it. It clings to salads and fries without going soggy, and there’s this cheeky freshness that makes you reach back for another bite.

If you think you’ve had every ranch, try this one.

Ingredients

• Mayonnaise gives rich, creamy fat and body, adds few nutrients but lots calories
• Sour cream or yogurt adds tang, some protein, and cuts down heaviness
• Buttermilk thins the dressing, gives subtle tang and a little calcium
• Acid brightens flavors, makes it tangy not sweet, balances the fat
• Garlic powder adds savory punch without raw bite, no extra carbs
• Fresh herbs add green freshness, fiber, vitamins, and light oniony or dill notes
• A splash of Worcestershire gives umami depth, tangy anchovy savor, tiny salt boost
• Smoked paprika brings warmth and smoke, cayenne gives heat, both little calories

Ingredient Quantities

• 1 cup mayonnaise (full fat)
• 1/2 cup sour cream or plain greek yogurt
• 3/4 cup buttermilk
• 1 tablespoon fresh lemon juice or 1 teaspoon white vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons fresh chives finely chopped or 1 teaspoon dried chives
• 2 tablespoons fresh flat leaf parsley finely chopped or 1 teaspoon dried parsley
• 1 tablespoon fresh dill finely chopped or 1/2 teaspoon dried dill
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon Worcestershire sauce (optional)
• 1/4 teaspoon smoked paprika or a pinch cayenne (optional)

How to Make this

1. In a medium bowl whisk together 1 cup full fat mayonnaise, 1/2 cup sour cream or plain Greek yogurt, 3/4 cup buttermilk and 1 tablespoon fresh lemon juice or 1 teaspoon white vinegar until smooth and lump free.

2. Stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, 3/4 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper; if you want extra depth add 1/2 teaspoon Worcestershire sauce and 1/4 teaspoon smoked paprika or a pinch cayenne.

3. Fold in the herbs: 2 tablespoons finely chopped fresh chives, 2 tablespoons finely chopped flat leaf parsley and 1 tablespoon finely chopped dill. If using dried use 1 teaspoon chives, 1 teaspoon parsley and 1/2 teaspoon dill. Finely chopping fresh herbs really helps the flavor pop, dont just toss them in.

4. Taste and adjust seasoning. If it tastes flat add a little more lemon or 1/4 teaspoon salt. If it’s too thick thin with buttermilk, 1 tablespoon at a time, until you reach the consistency you like.

5. For the silkiest texture blitz the mixture briefly with an immersion blender or pulse 10 to 15 seconds in a regular blender. If you dont have one whisk vigorously for 1 to 2 minutes to emulsify.

6. Cover and refrigerate at least 30 minutes so flavors can meld; for restaurant quality flavor chill 2 to 12 hours or overnight.

7. Give the dressing a final stir before serving, taste once more and adjust salt, pepper or acid if needed.

8. Transfer to an airtight jar or container and label with the date.

9. Store in the refrigerator up to 1 week, always use a clean spoon to scoop to keep it fresh.

10. Serving tips: drizzle over salads, use as a dip for veggies or wings, or thin with extra buttermilk for a pourable dressing; garnish with a little extra chopped chives or a sprinkle of smoked paprika when serving.

Equipment Needed

1. Medium mixing bowl (big enough to whisk everything)
2. Measuring cups and spoons (1 cup, 1/2 cup, 3/4 cup and teaspoons)
3. Whisk (or vigorous fork if youre in a pinch)
4. Chef knife
5. Cutting board (for finely chopping herbs)
6. Rubber spatula or wooden spoon (for folding herbs in)
7. Immersion blender or regular blender (optional but makes it silky)
8. Airtight jar or container plus tape/pen to label and date

FAQ

Restaurant Ranch Dressing Recipe Substitutions and Variations

• Mayonnaise: swap with full fat plain Greek yogurt 1 to 1 for a tangier, lighter dressing; or use avocado mayo 1 to 1 for the same creaminess but a mild avocado note; for vegan, blend silken tofu until smooth or use vegan mayo, same volume.
• Sour cream or plain Greek yogurt: if you dont have sour cream just use plain Greek yogurt 1 to 1; crème fraîche is a richer 1 to 1 substitute; blended small curd cottage cheese works too, use equal parts and blend till silky.
• Buttermilk: make quick buttermilk by stirring 3/4 tablespoon lemon juice or white vinegar into 3/4 cup milk, let sit 5 minutes; or use plain kefir or thinned yogurt (mix yogurt with a little milk) cup for cup.
• Fresh herbs (chives, parsley, dill): if fresh are unavailable use dried at about 1 teaspoon dried for every 1 tablespoon fresh, or swap chives with minced green onion or scallion, parsley with cilantro or basil in a pinch, and dill with a small amount of tarragon or fennel fronds knowing the flavor will shift.

Pro Tips

1) Chop the herbs tiny, like almost paste. Big bits look pretty but they punch less flavor. If you hate chopping, snip them straight into the bowl with kitchen scissors or give them a couple quick pulses in a mini food processor. You’ll get more fresh herb flavor that way.

2) Bring the mayo and sour cream to room temp before you mix, it helps everything come together and stops the dressing from feeling grainy. If it ever looks like it’s splitting, don’t panic, start with a spoonful of plain mayo in a clean bowl and slowly whisk the broken dressing into it to bring it back.

3) Always taste as you go and add acid and salt slowly. Acid brightens everything but too much will kill the herbs, so add a little, taste, wait a minute then decide. A tiny pinch of sugar or a splash of Worcestershire or hot sauce can fix a dressing that’s kind of flat or one note.

4) For best texture chill it a few hours so flavors marry, but if you need it right away give it a quick blitz with an immersion blender to make it extra silky. Store in a sealed jar, use a clean spoon every time, and don’t freeze it because the dairy will get weird when thawed.