Homemade Ranch Dressing

Name: Homemade Ranch Dressing With Fresh Herbs
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup buttermilk; 1 cup sour cream; 1 cup mayonnaise; 2 tbsp lemon juice; 2-3 cloves garlic, grated; 1 shallot, minced; 1/2 cup fresh parsley, finely chopped; 1/4 cup fresh chives, finely chopped; 1/2 cup fresh dill, finely chopped; 2 tbsp fresh tarragon, finely chopped; salt, to taste; freshly ground black pepper, to taste

This homemade ranch dressing combines buttermilk, sour cream, and mayonnaise with fresh herbs—parsley, dill, chives, and tarragon—for a vibrant, creamy condiment that surpasses bottled versions in flavor and freshness.

🌍American 🏷️Ranch dressing 🏷️Homemade ranch 🏷️Salad dressing 🏷️Creamy dressing Fresh herbs

🏷️

🏷️Dill

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dianakonfederatonTikTok

Total

10 min

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by dianakonfederat

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dianakonfederatonTikTok

Ingredients

1 cup buttermilk
1 cup sour cream
1 cup mayonnaise
2 tbsp lemon juice
2-3 cloves garlic, grated
1 shallot, minced
1/2 cup fresh parsley, finely chopped
1/4 cup fresh chives, finely chopped
1/2 cup fresh dill, finely chopped
2 tbsp fresh tarragon, finely chopped
salt, to taste
freshly ground black pepper, to taste

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Instructions

1
In a large bowl or measuring cup, combine the buttermilk, sour cream, and mayonnaise.
2
Add a splash of lemon juice and the grated garlic.
3
Finely chop the fresh parsley, chives, dill, and tarragon. Mince the shallot.
4
Add all the chopped herbs and minced shallot to the dressing base.
5
Season with salt and freshly ground black pepper to your liking.
6
Stir everything together until well combined. Serve over your favorite salad.

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Tips & Notes

Pro tips

Finely mince all fresh herbs and aromatics—small, uniform pieces blend smoothly into the creamy base without visible chunks.
Whisk ingredients thoroughly to emulsify the buttermilk, sour cream, and mayo into a cohesive dressing; avoid overmixing which can cause separation.
Let the finished dressing rest in the refrigerator for at least 30 minutes before serving to allow herb flavors to fully infuse into the base.
Taste and adjust salt, pepper, and lemon juice at the end—the intensity of fresh herbs varies, so season conservatively and build flavor gradually.

Substitutions

Buttermilk → Greek yogurt or sour cream thinned with milk (maintains tanginess and creaminess)
Fresh dill → fresh mint or cilantro (changes flavor profile but keeps fresh herb character)
Tarragon → additional parsley or chervil (tarragon has anise notes; alternatives are more neutral)
Lemon juice → white vinegar or lime juice (adjusts acidity slightly; use same amount)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. The dressing thickens slightly when chilled; thin with buttermilk or milk before serving if needed.

Common Questions

Can I make this ranch dressing ahead of time?

Yes. Prepare it up to 3 days in advance and store in an airtight container in the refrigerator. The flavors actually meld and improve after a few hours.

What can I substitute for buttermilk?

Mix 1 cup whole milk with 1 tablespoon lemon juice or white vinegar and let sit 5 minutes. Greek yogurt or milk mixed with sour cream also works well.

How do I adjust the consistency?

Add more buttermilk to thin it out, or increase sour cream for a thicker dip. Start with the base recipe and adjust to your preference.

Can I use dried herbs instead of fresh?

Use one-third the amount of dried herbs as fresh (about 1 tablespoon total blend). Dried herbs are more concentrated but lack the bright, fresh flavor of this recipe.