Chef John's Ranch Dressing It’s been ages since I made homemade ranch dressing, and I’d forgotten how much better it is than the bottled stuff.

prep: 15 mins total: 15 mins Servings: 16 Yield: 2 cups


  • 1 ⅓ cups mayonnaise
  • ⅓ cup sour cream
  • ⅓ cup buttermilk
  • 1 tablespoon minced fresh Italian parsley
  • 2 teaspoons sliced fresh chives
  • ½ teaspoon dried dill weed
  • ¼ teaspoon dried tarragon
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1 pinch salt
  • 2 drops Worcestershire sauce


    Step 1

    Combine mayonnaise, sour cream, and buttermilk in a large bowl. Stir in parsley, chives, dill, tarragon, garlic powder, onion powder, black pepper, cayenne pepper, salt, and Worcestershire sauce until combined.

    Step 2

    Cover and refrigerate for 4 hours to overnight. Season with salt and black pepper to taste.

Nutrition Facts

Per Serving: 145 calories; protein 0.5g; carbohydrates 1.2g; fat 15.6g; cholesterol 9.3mg; sodium 113.5mg.


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