This is the only tried-and-true bread recipe I use after years of experimentation. produces a loaf or soft, tasty sandwich buns.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 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
Instructions
- 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.
- Cover and refrigerate for 4 hours to overnight. Season with salt and black pepper to taste.
Reviews
I really like this dressing. I did change it a little. I did not add the salt. Hubby cannot have it. And when I made dip. I added powdered buttermilk. That made it thicker and it was very good.
I have to agree with several others, this was much better than the commercial brand. I catered a bridal shower for 38 people and made this for the salad course. It met with rave reviews.
This is it. I made this and it just wasn’t popping What chef John isn’t telling you is the absurd amount of salt this takes to make it pop. If you want it to taste like restaurant style I’d hit it w around 2 teaspoons of salt to taste and 1 teaspoon of msg. If I were you, I’d add a 1/2 tsp of salt at a time till it pops like you want. MSG is optional but adds another dimension.
This was soooo delicious. I made it exactly from the recipe and it was the best Ranch dressing I’ve ever had. I made it and let it sit overnight in the fridge. Yay Chef John! I love all of your recipes.
Made it and loved it, I won’t go back to store bought again.
I think it might be dangerous to have this in the house because you start thinking “would this be more delicious dipped in the homemade ranch?” and the answer is ‘yes’ to every food. I used Chef John’s mayonnaise and the result is so far superior to anything store-bought. Next time I might even substitute Chef John’s creme fraiche for the sour cream and then never leave the house again because I’m home eating ranch. I didn’t even let the husband try it. He doesn’t need to know. Thanks Chef John!
Great recipe. I saw someone say it tasted like mayo, if you use a mayo you like it does not taste like mayo. I hate mayonnaise and only like a certain brand, made it with that and it tasted great. Could also half the mayo and do sour cream instead or use yoghurt for the mayo. Didnt change anything and it tasted just like the ranch you buy at the store. This is a keeper.
This is the best ranch dressing I have ever had, and it was so easy to make. I would give it ten stars if I could!
Excellent recipe! This was my first time making ranch dressing. It is so much better than the store bought stuff we’ve always used.
I added a little more buttermilk (half & half & lemon substitute) for pouring consistency. I also had to substitute tarragon with fresh basil and marjoram because that’s what I had. Exactly the same otherwise. Very, very good!!!
Five stars for taste. It tasted just like I want ranch to taste. But it was way too thick as written. I did add more buttermilk to thin it a little. Delicious.
Very easy recipe. Adjusted the seasonings to my liking, but turned out better than any store bought ranch I’ve ever had. Thanks again Chef John!
Love the recipe and I’ve tried many, many and Chef John does a great tutorial. One little comment: I’m sure John is joking but to set the record straight, cowboys eat beef, not salad. The recipe came from a dude ranch: “The creators of Ranch dressing are Gayle and Steve Henson from a dude ranch outside Santa Barbara, California. That name of that ranch was Hidden Valley Ranch. The Hensons opened this ranch in 1954 and visitors came to enjoy horseback riding and taking in the scenery. However, the more memorable experience of these trips was generally the taste of the homemade salad dressing served at the ranch. On the menu at the dude ranch was a special salad dressing made up of buttermilk, mayonnaise and a dry mix of herbs and spices. This dressing became termed Ranch and soon was the only salad dressing served.”
Chef John has terrific recipes, and this is no exception. Loved this homemade Ranch. Don’t change a thing.
The best Ranch dressing ever….this is my go to for dips and dressing…For the people who said was too thick..,Just add a little more buttermilk to thin…Not every recipe is going to be perfect for you ever need.
same what
Best recipe ever! A must try…
I found this to be my best guide. Less mayo and for seasoning I used fresh lime, dill, cilantro, jalapeno (finely diced), & roasted garlic. I substituted green hot sauce instead of Worcestershire. Also made my own buttermilk from half n half and rice vinegar.
This is ABSOLUTELY delicious!! I was a little hesitant with all the ingredients but everything blends together WONDERFULLY. Like the best ranch I’ve ever tasted.
This is a great dressing for our salads. I was looking for a good ranch dressing to use with my catering jobs! I love Chef John’s recipe’s!
So good! Thanks Chef! This is so much better than store bought!