Classic Ranch Dressing
Updated May 15, 2024
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 5 cups dressing
- 1½teaspoons dried chives
- 1teaspoon dried parsley
- 1teaspoon dried dill
- 1tablespoon onion powder
- 1teaspoon garlic powder
- 1teaspoon salt
- ¼teaspoon black pepper
- ¼teaspoon mustard powder (optional)
- 2tablespoons buttermilk powder (optional)
- ½cup chilled sour cream or mayonnaise
- ½cup chilled buttermilk
- Salt, to taste
For the Seasoning Mix
For Each Cup of Dressing
Ingredient Substitution Guide
Nutritional analysis per serving (9 servings)
37 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 73 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
For the seasoning mix: In a bowl, whisk all the ingredients together. Taste and adjust the seasonings to your liking. Transfer to an airtight container and store in the refrigerator until ready to use; it will keep indefinitely.
- Step 2
To make 1 cup dressing: In a medium bowl, place 1 tablespoon seasoning mix. Add sour cream and buttermilk and whisk together until smooth. Taste and add salt if needed. Serve immediately or refrigerate, covered, up to 2 days (or up to 2 weeks if made with mayonnaise).
Private Notes
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Cooking Notes
ML
Garlic powder & onion powder are dried garlic & dried onion. There should be nothing "not real" about them. Just like any dried herbs.
abstract668
I am a ranch fanatic and am so happy to see Julia's take on the necessity of using dried herbs and aromatics. I have made many versions and have finally arrived at a recipe very similar to Julia's. I use Penzey's Spices, and I add in some dried red bell pepper instead of Julia's mustard. Also, I usually don't have buttermilk in the fridge, so I use labneh thinned with milk instead, along with mayo. For the best cole slaw ever, chop up a cabbage and use this dressing.
Debbie
The reason they are using dried herbs is because that is what the original Ranch Dressing used, so while it offends your preferred cooking habits, it's actually closer to "authentic" to use dried herbs.
Ruchama
I plan to veganize this. I use vegan mayonnaise or vegan sour cream; I clabber soy milk or almond milk (soy works a bit better). Sometimes to make a close version, I pour apple cider vinegar into the remains of a jar of vegan mayonnaise (amount depending on how much mayo is left) and add the powdered ingredients. Not the original but it's quick and easy.
Richie
Nothing beats a crispy, crunchy, ice cold crudités served alongside a refreshing, frothing ranch dunk tank.
Laura
I was happy to see this recipe, as I’ve always wanted to replicate the original Hidden Ranch dressing. And it’s fun to hear the back story. Thanks and kudos to Julia Moskin!
Heidi
King Arthur Flour has buttermilk powder. Of course. :)
Marianne
I'm not ashamed to admit I love ranch dressing and I was pretty excited to see this recipe. Commercial ranch is full of additives so I've been making my own for the last couple years. This recipe is the best I've ever made and the one I will use from now on. I had to check a few stores to find the buttermilk powder but I found it and I'm glad I did. I think it makes a difference. I didn't have mustard powder so I left it out.
Craig
I enjoyed the article. Ranch dressing was invented by a plumber! - who knew? Ranch dressing is called American dressing in Europe. The only way to get the original flavor is to use dried spices! Finally,. I never even imagined let alone heard of, buttermilk powder....
Art
The comment about using the dried herb mixture for the original flavor brought .to mind the packet of dried herbs included in Van de Kamp’s Fish Sticks and Fisk filets. As I recall, it was mixed with some warm water and then added to mayo to make a very good tartar sauce. I have been unable to reproduce that flavor. Do you suppose it would be possible to get the dried herb recipe from Van de Kamp?
Laura
Cashew cream also works nicely (and nutritional yeast adds a little je ne sais quoi)
Imbrod
None of the individual dried seasonings requires refrigeration; why store the mix in the refrigerator?
zeetze
I've always found a 50/50 mix in recipes like this to be the best of all possible worlds.
Jan
Sour cream OR mayonnaise?? Definitely mayo.
Patrise Henkel
I recently was in a rented cabin with no spices except salt, pepper & Mrs. Dash. I did bring buttermilk and I whupped it with mayo, and added all the spices, mostly Mrs. Dash. after sitting an hour it was quite marvelous for such a humble recipe!
Joan Borsten
I would make this again but use fresh, not dried, chives, parsley and dill.
pekio meow
Who is saying that onion powder and garlic powder are not real food?! What are they if not dehydrated and powdered onions and garlic? Like any dried herb, spice or aromatic, the dried form is more concentrated. I suppose there could be brands that add anti-caking agents or other additives, but I’ve never seen or used those..
Lee
Recipe math does not add up. Cannot make 4 to 5 cups with only barely 3 tablespoons of dry ingredients, leaving out the "optional coals to Newcastle" dried Buttermilk if you are to add the tablespoon of dry to the mayo Buttermilk combo.
Christin
Definitely takes you straight back to the pizza place salad bar (not in a bad way!). Used 1/4 c. each of mayo, buttermilk, and sour cream for a dip version; thinned with more buttermilk for salad dressing (per about 1 1/3 T dry mix). Forgiving, mix up to your taste. Whizzed up some of the salad dressing with cilantro and a jalapeno for a taco salad, made a nice base for that. Will make again.
Laura
This is very good. I used plain yogurt (not Greek) and it was pretty tasty. I'm sure it would be better with sour cream and buttermilk!
lisa
I made this for the first time today and I’m delighted with the recipe. Used the buttermilk I had in the fridge and then did a 50/50 split of mayo and sour cream for the rest. I’ll never buy bottled ranch again. And I’m definitely going to try adding some jalapeño to the next batch!
MontecoreB
Too salty! I’d use 1/4 or half teaspoon at most. I’ll try again with less salt
Matthew
I've always added celery flakes or finely chopped celery leaves to my ranch. And I gave up buying mustard powder a long time ago -- just add a few drops (or more) of Dijon to substitute.
Ariana
I've been making my own ranch dressing for years now and tried this option. I like that I can store the dry part of this dressing and make the ranch dressing with the wet ingredients whenever needed. When I tried it I found that just one ingredient was missing... the lemon juice. It brings a zest and flavor to the dressing that I think is necessary and then it's the ranch I am looking for.
Les Berry
This is an amazing recipe. A real game changer!
R B
How does 1 cup total of liquid ingredients yield 4 to 5 cups of dressing?
Terry
you are adding only 1 tbsp of the mix to one cup of liquid. recipe probably makes 4-5 cups in total.
bob waks
dried dill ok, dried chives less so...dried parsley Tasteless...might as well put in green sawdust IMHO
JJ-ranch
The secret to ranch is celery seed. You won’t regret it.
KS
Laughing at the "dried garlic and onion is not real food" comments. Seriously? Are raisins real food? Is beef jerky real food? Is rice real food? Dried onion and dried garlic is real food that has been dried.
JeanAnouilh
Forgot juice of 1/2 lemon. I've never had dried chives with any taste whatsoever.
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