I have been on a three-year quest to find the perfect ranch dressing recipe, and I finally found it! This is great! I did make modifications to suit our Texas taste buds (ranch dressing is a condiment here!), but this is a wonderful start. My modifications are to 1) Change the mayo/sour cream/buttermilk to 1/2 cup mayo, 1/2 cup sour cream, 1/2 cup buttermilk, 2)Increase the garlic to 1/2 tsp., and 3) Add 1/2 tsp. vegetable oil (for consistency).
I’m a chef in Southern, CA, and 27 years old…best ‘simple’ recipe for ranch/house dressing that I’ve ever made in a pinch. I had suprise guests come over, and my buddy loves my cobb salad. I left my recipes at work, and needed to make a good blue cheese dressing. I looked up this recipe and then added a tsp. of worstechire sauce, and gorgonzola cheese to make the blue cheese dressing and it was great. I saved half of the original ranch dressiing and had it woth some buffalo wings, carrot, and celery the next night, and by then it had developed a fantastic flavor. GREAT RECIPE. Chef Dave
I quite like this recipe with a few changes of my own and from those of other reviewers. First I decreased the sour cream to only 1/4 c. as I thought the sour cream flavor was a little overpowering. I added 1/2 c. buttermilk to the mayo and used 1/8 tsp. seasoned salt in place of the regular salt, I also added 1/4 tsp. vinegar as had been suggested and upped the garlic powder to 1/2 tsp. With these changes I gave it 5 stars. Thanks for the recipe, it is wonderful!
Bottled dressings aren’t even close to hanging with this homemade version! I loved it! I used buttermilk and also used fresh chives. It is imperative to let it chill in the fridge for a while. Just after making it, I tried it and it tasted “mayonnaisey.” But after three hours it just tasted great! Thanks for the recipe, it is definetly a keeper.
This is absolutely the best ranch dressing I have ever tasted! I make it all the time for my husband and when I have guests over. Everyone asks for the recipe! If I use it as a dip I leave it just the way it is. As a salad dressing I thin it out a bit with 2% milk. Always yummy!
I’ve made this a number of times now, and everyone always compliments it. Based on earlier reviews, I use 1/2 cup each of mayo, sour cream, and buttermilk, but otherwise leave the recipe unchanged. It is a thicker dressing (even with the buttermilk modification), perfect for dips, but also compliments salads nicely, sticking to the salad and not gathering uselessly in the bottom of the bowl. As others have mentioned, the flavors blend together much better after a day or two. Have I found my Ranch Nirvana? Not yet, but this is as close as anything else I’ve tried! Thanks, Dawnia!
1/3 cup unsweetened almond or cashew milk
1 cup olive oil-based (or vegan) mayonnaise
1 teaspoon apple cider vinegar
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