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Ranch Salad Dressing Chef Jean Pierre

Homemade Ranch Dressing

Chef Jean-Pierre
A good ranch dressing should taste fresh, creamy, and bright, not like garlic powder and dried herbs. This version uses real onion, fresh garlic, dill, chives, parsley, and lemon juice.
The mayonnaise and sour cream provide richness, while cultured buttermilk gives the dressing its characteristic tang and keeps it from becoming too thick. Make it several hours ahead if possible. This allows the garlic, onion, and herbs to release their flavor and turn a simple creamy dressing into something exceptional.
5 from 5 votes
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 12
Calories 128.88 kcal

Recipe Video

Recipe Ingredients
 
 

  • ¾ Cup Mayonnaise
  • ¾ Cup Sour Cream  or ¾ Cup (180ml) Crème Fraîche
  • ¼ Cup Cultured Buttermilk plus more as needed
  • 2 tbsp Red Onion very finely diced 
  • 2 tsp Garlic finely chopped
  • 1 tsp Fresh Dill finely chopped
  • 2 tsp Fresh Chives finely chopped
  • 2 tsp Fresh Parsley finely chopped
  • 1 ½ tbsp Fresh Lemon Juice or more to taste
  • ½ tsp Kosher Salt or more to taste
  • ¼ tsp Freshly Ground Black Pepper or more to taste

Recipe Instructions
 

  • In a mixing bowl, combine the mayonnaise and sour cream until smooth.
  • Add the cultured buttermilk and mix thoroughly. The dressing should be creamy and pourable, but not thin. Add a little more buttermilk if you prefer a looser consistency.
  • Add the red onion, garlic, dill, chives, parsley, lemon juice, salt, and black pepper. Mix until everything is evenly distributed.
  • Taste the dressing. Add more lemon juice if it needs brightness and adjust the salt and pepper as necessary. The acidity wakes up the herbs and prevents the dressing from tasting heavy.
  • Cover and refrigerate for at least 2 hours before serving. The garlic, onion, and herbs need time to release their flavors into the dressing.

Pro-Tips

Chef’s Notes

  • Use full-fat cultured buttermilk for the best flavor and texture.
  • Fresh garlic, onion, and herbs are what distinguish homemade ranch from bottled dressing.
  • The garlic flavor will become stronger as the dressing rests, so do not add too much before refrigerating it.
  • For a thinner salad dressing, add additional buttermilk 1 tablespoon at a time. Keep it thicker when using it as a dip.

Nutrition

Calories: 128.88kcalCarbohydrates: 1.51gProtein: 0.72gFat: 13.44gSaturated Fat: 3.19gPolyunsaturated Fat: 6.39gMonounsaturated Fat: 3.05gTrans Fat: 0.03gCholesterol: 14.91mgSodium: 195.71mgPotassium: 35.77mgFiber: 0.07gSugar: 0.94gVitamin A: 116.9IUVitamin C: 1.26mgCalcium: 23.45mgIron: 0.07mg

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