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Use this creamy, delicious Homemade Ranch Dressing on salads or as a dip.
At our house, we go through a lot of Ranch Dressing. So, it made a lot of sense to create our own Homemade Ranch Dressing—and we’re sharing it with you today!
Making your own Homemade Ranch Dressing is very easy—plus it tastes so much better! And, since our daughter eats so much of it, I like knowing exactly what ingredients are added to our Homemade Ranch Dressing.
How do you make Homemade Ranch Dressing?
Ranch dressing starts with buttermilk, sour cream and mayonnaise that is mixed with white wine vinegar, lemon juice, Worcestershire sauce, plus a variety of seasonings including dill, chives, parsley, garlic and onion powders, as well as salt and pepper.
To make our creamy homemade ranch dressing nice and thick, we thicken it with coddled egg yolks and a little bit of corn starch.
How do I serve Homemade Ranch Dressing?
Ranch dressing is delicious on just about any kind of tossed greens salad, and it also makes a great dressing for pasta salads too.
We also enjoy it as a dip with chips or fresh vegetables. Our daughter loves our Homemade Ranch Dressing as a dip for chicken nuggets, and it’s also great with other fried foods including shrimp, pickles or zucchini fries.
Enjoy!
You may enjoy these other homemade salad dressing recipes:
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Homemade Ranch Dressing
Ingredients
1 cup buttermilk (avoid brands made with skim milk, if possible)
1 cup sour cream
1/2 cup mayonnaise
4 teaspoons white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1/4 teaspoon white pepper
2 teaspoons dry dill
1 tablespoon minced chives
2 teaspoons dry parsley
1 teaspoon garlic powder
1 teaspoon onion powder
2 egg yolks
1 tablespoon corn starch
Instructions
In a large bowl whisk buttermilk, sour cream, mayonnaise, vinegar, lemon juice, Worcestershire sauce, salt, pepper, dill, chives, parsley, garlic powder and onion powder.
In a small bowl place two egg yolks.
Remove one cup of the mixture and place in a small sauce pan and heat.
Take two tablespoons more of the mixture to another small bowl and stir in the corn starch.
Add the corn starch mixture to the small sauce pan and whisk until thick then remove from heat, about two minutes or so.
Add a tablespoon of this hot mixture to the egg yolks whisking while adding and keep adding more while whisking to temper the eggs. Adding the hot thickened sauce will coddle (cook) the yolks so that you are not adding raw egg yolks to your dressing, but it will keep the yolks liquid.
Whisk in the rest of the heated mixture then add to the large bowl and whisk.
Refrigerate and use once cold.
Will last refrigerated up to a week.
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How long can it keep in the fridge for?
Hi Tina – It will last refrigerated up to a week.
Is there a substitute for white wine vinegar?
Hi Vivian – A regular white vinegar would be a bit too strong – you could use a white balsamic or champagne vinegar, or in a pinch red wine vinegar could be used.