I don’t know anyone who doesn’t like ranch dressing. Am I right? I’ve been making my own Homemade Ranch Dressing for quite some time now. I don’t think I could buy a bottle from the store now unless I was forced to haha. I have been to a few restaurants that make their own and those are pretty yummy as well.
How To Make Homemade Ranch Dressing
With just a few simple ingredients, you can have homemade ranch dressing on the table by supper. Not one chemical is in this unlike what you find at the stores. Most of your dressings you find at the store unfortunately, have seed oils in them. It’s so easy to make your own dressings and so much better for you.
- Grab a wide-mouth pint size mason jar.
- Chop your fresh herbs and mince the garlic.
- Add everything to the jar and give it a good stir, until it’s all blended well.
- Put the lid on the jar and place in the fridge for 3-4 hours, or longer. The flavors just need time to meld together.
- That’s it, so simple. Enjoy!
What Goes Good With Homemade Ranch Dressing?
Basically, you can put this dressing on anything! Of course, I love it on a salad. It’s also good drizzled on a steak. You can dip your garlic parmesan chicken wings in it or spread it on a hamburger bun. When my kids were little, they would take carrot sticks and dip them in it.
How Long Does Homemade Ranch Dressing Last?
Look at the expiration dates on the products you are using. For the most part, homemade dressing will last 1-2 weeks in the fridge. I usually make ranch when I need it so I don’t have leftovers often. If you want to double my recipe, then you will either have leftovers or feed a big crowd.
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Store Bought vs. Homemade Dressing
So, why make your own dressing? The biggest reason for me is the ingredients that are in the bottles of dressing at the store. Let’s take a look at the ingredients on this bottle of Hidden Valley Ranch. My kids used to love this stuff. I’m so glad I started making my own. The first ingredient is vegetable oil 🤦🏼♀️.
Store Bought
There’s 9+ ingredients in this bottle of ranch that makes me cringe. This isn’t dressing at all. It’s a bottle filled with chemicals. I ditched the seed oils in our home many years ago. It’s so hard eating out but I manage to ask the waiter what oils they use. I’ve also cut down the amount we do eat out. I’m learning that our food tastes so much better when I prepare it home.
Homemade Buttermilk Ranch Dressing
With just a few simple ingredients, you can have a yummy, creamy dressing. It starts with no seed oils. I buy a mayonnaise that is made with avocado oil. I don’t know why I haven’t just started making my own. It’s so simple and I think I’m going to just do it. This homemade buttermilk ranch dressing has fresh minced garlic, herbs, spices and the star of this dressing is the buttermilk. If you have been around here for a while, buttermilk is one of my favorite ingredients to use. It really makes recipes extra creamy. Due to the cayenne pepper and paprika, this ranch dressing has a pink/orange tint to it. So, if you come over to my house, you might be served ranch dressing. I didn’t just pour it out of a bottle haha. It’s all homemade.
Tools I Use
Glass Jar & Lid – For all your canning/storage needs
Do you ever have a need when you are cooking/baking to convert a measurement in the recipe? What really does a “dash of this” mean? Or how many cups are in a quart? I’ve created some really helpful and cute Baking/Cooking Measurement Conversion charts for you to use, all for FREE. I even added a legend. Grab them below 👇🏻.
Buttermilk Ranch Dressing
Ingredients
- 1 cup Mayonnaise (avocado/olive oil based)
- 1/2 cup Sour Cream
- 2 tbsp Buttermilk (use more if needed for desired consistency)
- 1/8 cup Fresh Italian Parsley (finely chopped)
- 1 tbsp Fresh Dill (finely chopped)
- 1 tsp Fresh Oregano (finely chopped)
- 1/8 tsp Cayenne Pepper (optional)
- Paprika (to taste)
- Worcestershire Sauce (just a few drops)
- Salt and Pepper (to taste)
- 2 Cloves of Garlic (minced)
Instructions
- Mince the garlic, chop all the herbs.
- Grab your mason jar or a bowl. Add the mayonnaise, sour cream and toss the herbs and garlic in there. Stir well.
- Now, add the Worcestershire sauce, spices, salt and pepper. Stir together.
- Depending on how thick or thin you like ranch dressing, start with 2 tbsp. If you like it thinner, add a little more.
- Pour the dressing into a jar. Put the lid on and store in the fridge for 2-4 hours.
Notes
- If you like your ranch a little spicy, just add more cayenne pepper.
- Love the taste of garlic, add more cloves. You’re my kind of cook!
- You can omit the buttermilk and just use milk, but it won’t be as yummy!
- If you only have dried herbs, that is totally fine. It will still taste good. Maybe go a little longer in the fridge. I’d make it the day before you use it and let all those flavors meld together.
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