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Ranch dressing served with fresh vegetables
Thick, creamy ranch dressing speckled with fresh dill and parsley

American ranch dressing

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Ranch is more than a salad dressing: it is America's 'national flavour'. The original recipe was experimented with on a Californian ranch to encourage guests to eat vegetables. The secret is the harmony between the tang of sour cream (or buttermilk) and the freshness of herbs (dill, parsley). Thick, creamy, and garlicky – no wonder it's dipped with pizza and chips alike.
🕒 Prep Time 10 mins
⌛ Total Time 40 mins
🍽️ Servings 6 servings
🔥 Calories 220 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Mixing bowl: For combining ingredients.
  • Jar with lid: For storage.

Allergen Information

⚠️ Milk (sour cream, buttermilk)
⚠️ Eggs (mayonnaise)

Instructions

1 ✓

Chop the fresh herbs (dill, parsley) as finely as possible.

Tip: Use a sharp knife, do not 'crush' the herbs while cutting, otherwise their valuable essential oils stay on the cutting board and the herb turns black (oxidation).
2 ✓

In a bowl, mix the sour cream, mayonnaise, and buttermilk until smooth.

Tip: Mayonnaise gives the body, sour cream and buttermilk the acidity. This trio is the base of the perfect emulsion.
3 ✓

Fold in the herbs and powdered spices (garlic, onion, salt, pepper).

Tip: Dried garlic and onion powder are better here than fresh, as they don't water down the sauce and provide an intense, concentrated flavour.
4 ✓

Refrigerate for at least 30 minutes before serving.

Tip: This time is needed for the dried spices to rehydrate (absorb moisture) and release their flavour.

Recipe FAQ

I don't have buttermilk, what should I use?
Mix 60 ml milk with a teaspoon of lemon juice or vinegar and let stand for 5 minutes. It will curdle slightly but substitutes buttermilk perfectly.
How long does it keep?
Due to the fresh herbs, it is best for 3-4 days in the fridge; after that, it may lose its aroma.

Ingredients

  • 120 ml Sour cream
  • 120 ml Mayonnaise
  • 60 ml Buttermilk (or substitute, see FAQ)
  • 10 g Fresh parsley
  • 5 g Fresh dill
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 pinch Salt
  • 1 pinch Ground black pepper