Don’t settle for store-bought ranch dressing that’s packed with preservatives and lacks that homemade flavor. This recipe for homemade ranch dressing is incredibly easy to make and offers a fresh, creamy, and versatile dip that tastes fabulous!
I start this recipe by making our own mayonnaise, which may sound intimidating, but I promise it’s simpler than you think. With just a few basic ingredients and a blender, you’ll have a creamy base that’s perfect for this classic dressing.
Once the mayonnaise is ready, it’s just a matter of mixing a few simple ingredients to create a delicious and customizable ranch. This homemade dressing is perfect for dipping vegetables, chicken tenders, or fries, and it can also be used as a marinade or a base for other sauces.
Once you’ve tried this creamy, dreamy, and oh-so-flavorful homemade version, you’ll never return to the bottled stuff again! So keep reading for the step-by-step instructions and lots of exciting ways you can incorporate this ranch into your cooking!
Here are some tasty recipes to serve with your homemade ranch dressing! Try dipping in air-fried chicken tenders, Buffalo chicken wings, or French fries.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Egg
- Dijon mustard
- White vinegar
- Oil: I reach for a neutral option like canola or vegetable oil. But you can always substitute some of the oil with some good-quality extra virgin olive oil for a richer, more complex taste.
- Lemon juice
- Sour cream
- Milk
- Seasoning: Onion powder, garlic powder, dried parsley, dried dill, salt and pepper.
🥣How to Make Homemade Ranch Dressing
- The first step is to make homemade mayonnaise. Don’t worry; this isn’t as daunting as it sounds! First, add the egg to a blender. Let it whirl for 15 seconds until it’s nice and frothy.
- Next, add the Dijon mustard and white vinegar, and let that blender work again.
- With the blender still running, slowly drizzle in the oil. Take your time with this step – we want the oil to incorporate gradually, creating a thick, luscious consistency.
- Once your mayo base looks all cream, put it in a separate bowl. Add the sour cream, lemon juice, onion powder, garlic powder, dried parsley, dried dill, salt, and pepper. Give it a good stir until everything is evenly combined.
- If you find that your ranch is a bit too thick, simply add in a splash of milk, a little at a time, until you reach your desired consistency. I like my ranch on the thicker side, perfect for dipping veggies and slathering on salads, but if you prefer a thinner, more pourable dressing, just keep adding that milk until you’re happy.
🍴Serving Ideas
This homemade ranch dressing is versatile, and you can use it in various ways to improve your meals.
- Drizzle it over a crisp green salad for a classic ranch salad experience, or use it as a dip for fresh vegetables like carrots, celery, and bell peppers.
- It also makes a fantastic dipping sauce for chicken wings, pizza, or even French fries.
- Try spreading ranch dressing on your favorite sandwich or wrap for an extra burst of flavor.
- You can even use ranch dressing as a marinade for grilled chicken or pork chops to add a tangy and creamy twist to your main dishes.
💭How to Store
This homemade ranch dressing will keep in an airtight container in the refrigerator for about a week, depending on the freshness of your ingredients. To be on the safe side, I always recommend using the dressing within the “best by” date of your dairy components.
Before using the dressing again, give it a good stir to recombine any ingredients that may have separated during storage.
⭐Tips
Be sure to check out the step by step instructions
- If you don’t want to make homemade mayonnaise, you can substitute ½ cups of store-bought mayo.
- Play around with the herb and spice ratios. If you’re a garlic lover, add an extra pinch or two of garlic powder. If you’re a dill fanatic, toss in a little more of that fragrant herb.
- You can make your ranch dressing dairy-free by swapping out the sour cream for a non-dairy alternative and the milk for plant-based milk.
- Substitute Greek yogurt for the sour cream if you like. It will give the ranch a tangy kick and a protein boost. Just make sure to use plain, unsweetened Greek yogurt.
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Homemade Ranch Dressing Recipe
Ingredients
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- 1 cup oil
- 1 teaspoon lemon juice
- 1/2 cup sour cream
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup milk
Instructions
- The first step is to make homemade mayonnaise. In a blender, whip the egg for 15 seconds. Then add the dijon and the vinegar and continue to blend. Lastly, add the oil gradually while blending until the mixture thickens. You can also substitute 1/2 cup of mayonnaise if you prefer.1 egg, 1 tablespoon Dijon mustard, 1 tablespoon white vinegar, 1 cup oil
- Put the mayonnaise made in step 1 into a bowl. Add the lemon juice, sour cream, onion powder, garlic powder, parsley, dried dill, salt, and pepper. Whip the ingredients together until fully incorporated.1 teaspoon lemon juice, 1/2 cup sour cream, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon dried dill, 3/4 teaspoon salt, 1/2 teaspoon pepper
- Add the milk slowly while stirring. Only add milk until you reach your desired thickness.1/4 cup milk
- Serve the ranch immediately or store it in an airtight container.
Notes
- If you don’t want to make homemade mayonnaise, you can substitute ½ cups of store-bought mayo.
- Play around with the herb and spice ratios. If you’re a garlic lover, add an extra pinch or two of garlic powder. If you’re a dill fanatic, toss in a little more of that fragrant herb.
- You can make your ranch dressing dairy-free by swapping out the sour cream for a non-dairy alternative and the milk for plant-based milk.
- Substitute Greek yogurt for the sour cream if you like. It will give the ranch a tangy kick and a protein boost. Just make sure to use plain, unsweetened Greek yogurt.
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Nutrition Information
Nutrition facts are estimates.
