Homemade Ranch
Cool, tangy ranch that tastes like an actual kitchen.
Timing note: 10 mins
Homemade Ranch
Cool, tangy ranch that tastes like an actual kitchen.
Timing note: 10 mins
The Key Move
Whisk the buttermilk into the mayo and sour cream until the dressing has a pourable consistency, avoiding a too-thick or watery result.
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The Setup
- Cutting Board
- Chef's Knife
- Whisk
The Mise en Place
5 of 10Your prep station before cooking begins
The Spice Blend (0/4)
The Pantry (0/1)
My ranch is way too thick, more like a dip than a dressing. What happened?
Ah, it sounds like you're a little shy on the buttermilk. That's an easy fix! Just whisk in a bit more, a tablespoon at a time, until you get that lovely pourable consistency we're…
My ranch turned out too thin and watery. It's not creamy at all.
No problem, this happens! You might have added a touch too much buttermilk. To bring it back, gently whisk in a little more mayo or sour cream, just a tablespoon at a time, until i…
Chef's Notes
For the creamiest ranch, use full-fat Greek yogurt. It provides a richer texture and tangier flavor than lower-fat options.
Finely mince fresh herbs like dill and chives for the best flavor distribution. Avoid chopping too coarsely.
Serve with fresh vegetables, pita bread, or as a dip for chicken wings and fries. It's also great on salads.
This ranch tastes even better after chilling for at least 30 minutes, allowing the flavors to meld. It can be made a day ahead.
The Method
WHISK
Whisk mayo + sour cream (1 cup) until smooth.
THIN
Whisk in buttermilk (1 cup) until it pours like dressing.
SEASON
Add lemon/vinegar, salt, pepper, powders.
HERB
Fold in chives + dill.
REST
Chill 30 minutes.
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