Homemade Ranch Dressing

Name: Homemade Ranch Dressing From Scratch
Prep time: 10 min
Total time: 10 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 egg; 1 tsp mustard; 2 cups oil; 1 tsp vinegar; salt, to taste; 2 tbsp lemon juice; 1.5 cups buttermilk; 1.5 cups sour cream; 4 tsp fresh dill, chopped; 3 tsp fresh parsley, chopped; 2 tsp fresh chives, chopped; 1 tsp onion powder; 1.5 tsp garlic powder; 0.5 tsp black pepper; 2 tsp cornstarch

This homemade ranch dressing combines a fresh mayo base with tangy buttermilk, sour cream, and chopped fresh dill and parsley for a creamier, more herbaceous alternative to bottled versions.

🌍American 🏷️Ranch dressing 🏷️Homemade dressing 🏷️Salad dressing 🏷️Dip Creamy

🏷️

🏷️Buttermilk

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Total

10 min

Servings

5

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

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Ingredients

1 egg
1 tsp mustard
2 cups oil
1 tsp vinegar
salt, to taste
2 tbsp lemon juice
1.5 cups buttermilk
1.5 cups sour cream
4 tsp fresh dill, chopped
3 tsp fresh parsley, chopped
2 tsp fresh chives, chopped
1 tsp onion powder
1.5 tsp garlic powder
0.5 tsp black pepper
2 tsp cornstarch

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Instructions

1
In a large bowl, whisk together the egg and mustard.
2
While whisking continuously, very slowly stream in the oil until the mixture emulsifies and thickens into a mayonnaise.
3
Whisk in the vinegar and salt to complete the mayonnaise base.
4
To the mayonnaise base, add the lemon juice, buttermilk, and sour cream. Whisk until combined.
5
Add the chopped fresh dill, parsley, and chives to the bowl.
6
Add the onion powder, garlic powder, black pepper, and cornstarch.
7
Whisk everything together until the dressing is smooth and all ingredients are fully incorporated.
8
Transfer the dressing to a jar, seal, and refrigerate before serving.

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Tips & Notes

Pro tips

Add oil to the egg mixture in a thin, steady stream while whisking constantly—this is key to a smooth, emulsified mayo base that won't break.
Use fresh herbs chopped just before mixing; finely chop dill and parsley to distribute flavor evenly throughout the dressing.
Taste and adjust: start with the listed herb amounts and increase dill or parsley if you prefer a more herbaceous dressing.
Let the finished dressing sit in the refrigerator for 1-2 hours before serving to allow flavors to meld and deepen.

Substitutions

Fresh dill → fresh tarragon or chervil (similar herbaceous brightness)
Sour cream → Greek yogurt (tangier, slightly thinner consistency; use 1.25 cups)
Buttermilk → milk mixed with 1 tbsp lemon juice or vinegar, let sit 5 minutes (mimics tanginess)
Lemon juice → fresh lime juice (more citrus bite, works well with dill)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days. Whisk or shake before each use if separation occurs.

Equipment

whisk or electric mixer (for emulsifying mayo) · blender or food processor (optional, for smoother dressing)

Common Questions

Can I make this ranch dressing without making mayo from scratch?

Yes. Substitute the homemade mayo (egg, mustard, oil, vinegar, lemon juice) with 2 cups store-bought mayonnaise, then mix with buttermilk, sour cream, and fresh herbs.

How long does homemade ranch dressing keep?

Store in an airtight container in the refrigerator for up to 5 days. The fresh herbs will gradually fade in flavor, but it stays safe and creamy.

Why isn't my mayo emulsifying?

Ensure all ingredients (egg, oil, mustard) are at room temperature before starting. Add oil very slowly at first—just a few drops—while whisking constantly to build the emulsion.

Can I use dried herbs instead of fresh?

Yes, but use one-third the amount (about 1.5 tsp dried dill and 1 tsp dried parsley). Dried herbs are more concentrated and will give a stronger flavor.

Is this recipe dairy-free?

No. This recipe requires egg, buttermilk, and sour cream. For a dairy-free version, use vegan mayo and substitute buttermilk and sour cream with dairy-free alternatives.