| Level: | Easy |
| Total: | 2 hr 5 min |
| Prep: | 5 min |
| Inactive: | 2 hr |
| Yield: | 8 servings |
Ingredients
- 1 cup (real) mayonnaise
- 1/2 cup buttermilk (more as needed to reach desired consistency)
- 1/2 cup sour cream
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup Italian flat-leaf parsley leaves, chopped
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh oregano
- 3 teaspoons white vinegar
- 2 teaspoons Worcestershire sauce
- Salt and ground pepper
Instructions
- Combine the mayonnaise, buttermilk, sour cream, basil, parsley, chives, oregano, vinegar, Worcestershire sauce and salt and pepper to taste in a bowl. Chill for a couple of hours before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 239 |
| Total Fat | 25 g |
| Saturated Fat | 5 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 19 mg |
| Sodium | 218 mg |
Reviews
The absolute best ranch dressing, hands down. I will use this for everything going forward. Everyone that had it raved about it. Never going back to store bought again.
Great! I subbed with veganaise and 1 cup coconut yogurt for an amazing dairy free version.
My favorite dressing! Can’t go back to store bought in plastic.
easy and yummy
Like everything about it. Very informative. Great pictures.
I absolutely love it; #Scrumptiousness
I hated the taste of it, Will never make it again.
This recipe has WAY too much mayonnaise. If you add any at all only do about 1/4, if that. I would use more sour cream. I followed this recipe and all I could smell while I ate was mayonnaise. Ick!
Love this !!!!!
I’ve been making this delicious dressing for a few months now and will never go back to bottled dressing! It’s great as written but I cut back on the oregano, add dill, 1-2 cloves of garlic and a couple dashes of Tabasco sauce. Also, I use Greek yogurt instead of the sour cream (made it with sour cream once and it turned out runny). I’ve also added blue cheese.