Here I’ll show you the easiest and most delicious way to make ranch!
As one of my most loved and most popular recipes, I had to include this in my Debut Cookbook ‘Comfy’!
We are blessed with many things living in the UK, but easy access to decent ranch dressing isn’t one of them. Whenever I’m in the US I literally DRINK the stuff. I just love ranch so much. So, naturally, I took it upon myself to create the most delicious homemade ranch, and my god I think I’ve done it.
What does Ranch taste like?
For those of you who haven’t had ranch before, maybe some of my fellow Brits, I’d describe the taste as creamy, yet herby, slightly tangy and a little garlicky. Let’s take a look at what ingredients you’ll need to create such a flavour profile:
- Base – The base of the sauce consists of equal parts mayonnaise and sour cream, then thinned out with milk.
- Herbs – I use dried herbs for ease. Plus I usually make it in bulk, so using dried herbs is much more cost-effective. Here we’re using chives, parsley and dill.
- Tang – Some recipes use lemon juice, but I love adding white wine vinegar.
- Seasoning – To add another punch of flavour I use garlic powder, onion powder, salt and black pepper.
Ranch without buttermilk
A lot of recipes use buttermilk to make ranch, and it is considered a classic addition. However, I typically don’t add it. The more modern-day buttermilk is essentially just milk and acidity, and in this recipe I use milk and vinegar, so really there’s no need to add buttermilk on top of this.
When it comes to making ranch, there are a couple of things to consider.
Depending on how you wish to serve ranch, you might prefer the consistency a little thicker than usual, if you’re using it as a dip for example. This is completely in your control, so just use the milk to thin out to your preferred consistency. Bear in mind it will thicken up slightly as it rests. Which brings me to my next point…
It’s really important to let the ranch rest in the fridge before serving. This gives time for the dried herbs to soften. It also allows all the flavours to mingle together. I typically rest for around 2 hours, but even just 30mins will help!
Process shots: add ingredients to mixing bowl (photo 1), whisk to combine (photo 2).
When it comes to serving, just grab it straight out of the fridge, then give it a stir and serve up! There’s so many different ways to serve ranch, but here’s some of my favourites:
- Main Ingredient – great as a prominent ingredient in Cheesy Ranch Potatoes and Chicken Avocado Burritos.
- Sandwiches & Wraps – such as Turkey Grilled Cheese and Buffalo Chicken Wraps.
- Dip– for Buffalo Chicken Crunch Wraps, Baked Chicken Drumsticks, Wedges and Pizza.
- Salad Dressing – like Chicken Bacon Ranch Pasta Salad.
How long does homemade ranch last in the fridge?
I find this stays good for around a week tightly sealed in the fridge. Just look out for discolouration/change in odour.
Alrighty, let’s tuck into the full recipe for this homemade ranch shall we?!
How to make Ranch (Full Recipe & Video)
- Measuring Cups & Spoons
- Small Mixing Bowl
- Cling Film
Ingredients (check list):
- 1/2 cup / 120g full fat Mayo
- 1/2 cup / 120g full fat Sour Cream
- 1/4 cup / 60ml Whole Milk, or as needed (see notes)
- 1 tbsp White Wine Vinegar (see notes)
- 1 tsp EACH: Dried Chives, Dried Parsley
- 1/4 tsp EACH: Dried Dill, Garlic Granules, Salt (or salt to taste)
- 1/8 tsp EACH: Onion Powder, Black Pepper
- In a small mixing bowl whisk together mayo, sour cream, chives, parsley, dill, vinegar, onion powder, garlic powder, salt and pepper.
- Slowly whisk in milk to your desired consistency (up to 1/4cup/60ml). Bear in mind it will thicken up slightly as it rests in the fridge. Test for seasoning and adjust with salt and pepper.
- Tightly cover with cling film and rest in the fridge for at least 2 hours, then serve up and enjoy!
Quick 1 min demo!
- Great as a prominent ingredient in Cheesy Ranch Potatoes, Chicken Bacon Ranch Pasta Salad and Chicken Avocado Burritos.
- Add to sandwiches/wraps such as Turkey Grilled Cheese and Buffalo Chicken Wraps.
- Use as a dip for Buffalo Chicken Crunch Wraps, Baked Chicken Drumsticks, Wedges and Pizza.
Your Private Notes:
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