Homemade ranch is one of the most versatile staples I keep in the fridge. It’s creamy, has a touch a tang with the lemon, and because you make it yourself, seasonings adjustments can be made based on what you’re using it for… wings, nuggets, dressings. It’s better than anything bought at the store.
Bonus? You can make it in minutes… or as I explain to my 4 year old… in the amount of time it takes the chicken nuggets to cool down, the ranch is ready!
First things first. You can start with store-bought mayo, or you can make your own {recipe below}. It only takes a couple minutes.
Then you use this homemade mayo to make the homemade ranch.
It’s really simple. I toss all the ingredients into a pint mason jar and use my
immersion blender
to do the job. Ball jars also have
screw on lids
so you don’t have to transfer to another container for storage.
Ingredients:
This simple and delicious recipe requires a few key ingredients… here are a few variations.
Plain Greek Yogurt
: I prefer the protein benefits of greek yogurt but you can easily swap for sour cream.
Fresh Dill
: Fresh is best always, however dried dill would work in a pinch. Substitute 1 tablespoon dried for 2 tablespoons fresh.
Milk
: You can easily swap out for other milk varieties like almond milk or coconut milk if you’re out… even water will work in a pinch. You will sacrifice some flavor here.
Now that its summertime, homemade ranch dressing is my favorite way to use up fresh dill from the garden.
Why You’ll Love This Homemade Ranch Dressing:
- Made with fresh, real ingredients
- No preservatives or weird additives
- Ready in just 5 minutes
- Customizable with your favorite herbs and spices
- Stores well for up to a week in the fridge
Tips & Tricks:
- Try buttermilk!
If you don’t have any, mix regular milk with 1 tsp of lemon juice or vinegar and let sit for 5 minutes. - Thick or thin?
Adjust the texture by adding more or less buttermilk depending on whether you’re using it as a dip or dressing. - Fresh vs. dried herbs:
Fresh herbs add brightness, but dried work just fine in a pinch. - Storage:
Keep in an airtight jar in the fridge. It should last up to 7 days.
Ways to Use It:
- As a classic salad dressing (especially on romaine or iceberg)
- Dip for veggies, fries, or chicken tenders
- Drizzled on pizza or burgers
- Swirled into mashed potatoes or baked potatoes
- Mixed into pasta or potato salad
Homemade ranch is one of those simple kitchen victories that just makes everything better. Once you make your own, the bottled versions will taste like a shadow of the real thing. Try this recipe out and let it become your new go-to — just don’t be surprised if you start putting it on
everything
.
If you make this ranch dressing, I’d love to hear what you think in the comments below. Do you have a favorite twist or secret ingredient? Share it!
Homemade Ranch
Ingredients
- 3/4 cup avocado oil
- 1 egg
- 1 tablespoon dijon mustard
- 1 tsp vinegar
- 1/2 tsp salt
- 1 tsp lemon juice
- 1/2 cup mayo
- 1/2 cup sour cream / Plain Yogurt
- 1/2 cup milk
- 1 tablespoon fresh dill
- 1/2 tsp parsley
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- Dash of pepper
- Juice of half a lemon
Instructions
- Combine all mayo ingredients and blend with an immersion blender until emulsified.
- Whisk all ranch dressing ingredients together until smooth and creamy.
Product Links:
Pint Jar
Immersion Blender
Vinegar Dispenser
Pint Jar Lids
