Let me ask you something. You know that ranch from certain restaurants that just hits completely different than anything you have ever had from a bottle? That creamy, tangy, herby, absolutely perfect ranch that makes you want to dip everything on the table into it including the bread basket? Yeah. That is what we are making today.

I have always loved ranch. I mean really who doesn’t. But for the longest time I was buying bottled ranch from the store and it was fine. It was ranch. But it was never that ranch. It never hit the way restaurant ranch hits and I could not figure out why. So I went into my kitchen and started testing recipes and playing around until I landed on this one. And my family has been obsessed ever since.

I make a batch of this probably every other week and sometimes we go through it in a few days because once you have this in your fridge everything becomes a ranch delivery vehicle. Vegetables, pizza, wings, salads, wraps, sandwiches, all of it. And here is the thing that surprised me the most when I first made it, it is actually so much simpler than I expected. Once you have your ranch seasoning powder made and stored in a jar, throwing together a fresh batch of ranch takes about two minutes. Two minutes for restaurant quality ranch at home. That is a game changer right there.

Step One 

Make Your Ranch Seasoning Powder

Make this in bulk and keep it in a jar in your pantry. You will thank yourself every single time you need ranch in a hurry.

Mix everything together and store in a sealed jar. This will last for months and you will use it constantly,  not just for ranch dressing but sprinkled on roasted vegetables, mixed into dips, added to chicken marinades, and so much more.

Step Two

Make Your Ranch

Whisk everything together until smooth and creamy. Taste it. Adjust the seasoning powder if you want it more potent. Adjust the buttermilk if you want it thinner. Refrigerate for at least 30 minutes before serving to let all those flavors come together, though honestly if you need to eat it immediately I completely understand and it is still delicious.

Let’s Talk Ingredients Because They Matter Here

I need to be real with you for a second. This is not the place to start swapping things out for lighter versions. We are making real ranch. Good ranch. The kind that tastes like the restaurant version and not a sad imitation of it. This is not a cottage cheese ranch situation, that is a whole different recipe for a whole different day.

The mayonnaise matters. Use a good quality mayo. Lemon mayo works beautifully here and so does the Mexican style mayo,  both add a little something extra that takes the flavor up a notch.

The buttermilk is the game changer. I cannot stress this enough. Buttermilk is what separates a good ranch from a great ranch. It adds that tangy creamy quality that makes restaurant ranch taste the way it does. Do not skip it and do not substitute it.

The full sour cream makes it even better. Use the real stuff. This is ranch. We are committed.

The dill pickle juice is optional?  but for me it is not optional. That little splash of pickle brine adds a zing and a depth that I cannot get enough of. If you are not a pickle person feel free to leave it out. But if you are even a little bit curious please try it because it is so good.

Ways to Use Your Ranch and Fun Variations

The classics:

• Dipping sauce for vegetables, wings, and pizza
• Salad dressing, thin it out with a little extra buttermilk
• Dipping sauce for my butter biscuits (link to that recipe)
• On wraps and sandwiches instead of mayo
• Drizzled over tacos

Fun ways to customize it:

• Add fresh herbs like extra dill or chives for an even more herbaceous ranch
• Mix in a little hot sauce for a spicy ranch that is incredible on wings
• Add roasted garlic instead of garlic powder for a deeper richer flavor
• Mix in some chipotle pepper for a smoky southwestern ranch
• Add a squeeze of lemon juice for a brighter fresher version

Dietary swaps if you need them:

• Dairy free mayo and dairy free sour cream work in a pinch, just know the flavor will be slightly different
• For a lighter version you can do half Greek yogurt and half sour cream, still delicious just a little tangier
• Thin it out more with extra buttermilk for a pourable salad dressing consistency

Storage Tips

This ranch will keep in the refrigerator for up to one week in a sealed jar or container. It actually gets better after a day or two as the flavors really meld together. And your seasoning powder in the pantry means your next batch is always just two minutes away.

Once you make this ranch you are going to have a very hard time going back to the bottle. And honestly I think that is perfectly fine. Some things are just better homemade and this is absolutely one of them.

…and that’s all we did today.

Cyndi

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Item’s Used:

• Rubber Spatula
• Wooden Utensil Set
• Mixing Bowl
• Measuring  Cups
• Weck Glass Jars
• Ball Mason Jars

Homemade Ranch

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Ingredients Method

Ingredients

  

Bulk Ranch Seasoning Powder:

• ¼ cup dried parsley
• 4 tbsp dill
• 4 tbsp garlic powder
• 4 tbsp onion powder
• 4 tsp chives
• 4 tsp salt
• 2 tsp pepper

For the ranch dressing:

• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup buttermilk
• 4 to 5 tbsp of your ranch seasoning powder depending on how bold you want it
• 2 tbsp dill pickle juice

Method

 

1. In a bowl, whisk together mayonnaise, sour cream, and buttermilk.
2. Add ranch seasoning powder and dill pickle juice.
3. Mix until smooth and creamy.
4. Taste and adjust seasoning or consistency as desired.
5. Refrigerate for at least 30 minutes before serving.
6. Store in a sealed container in the refrigerator.

Ranch Seasoning Powder

1. Combine dried parsley, dill, garlic powder, onion powder, chives, salt, and pepper in a bowl.
2. Mix well and transfer to an airtight jar.
3. Store in a cool, dry place.

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