Homemade Ranch Sauce
This homemade ranch sauce combines mayo and sour cream with fresh parsley, dill, and chives for a creamy, herbaceous dip and dressing that's ready in minutes with no artificial ingredients.
This homemade ranch sauce combines mayo and sour cream with fresh parsley, dill, and chives for a creamy, herbaceous dip and dressing that's ready in minutes with no artificial ingredients.
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In a food processor or blender, combine mayonnaise, sour cream, parsley, dill, chives, and onion powder.
Blend until the mixture is smooth and the herbs are finely incorporated.
Season with salt and pepper to taste.
Pour into a serving bowl and enjoy.
Store in an airtight container in the refrigerator for up to 5 days. Flavors deepen after 1-2 hours of chilling; stir before serving.
Yes. Replace sour cream with Greek yogurt for a tangier version, or use all mayonnaise for a thicker consistency.
Store in an airtight container in the refrigerator for up to 5 days. Flavors deepen after 1-2 hours of chilling.
Yes, use about one-third the amount of dried herbs (1 tsp parsley, 1 tsp dill, 1 tsp chives) since they're more concentrated.
Add buttermilk, milk, or water 1 tablespoon at a time to reach your desired consistency for drizzling or dressing.
No, this recipe requires mayo and sour cream. Use vegan mayo and cashew cream or coconut yogurt for a dairy-free version.
