Chef John's Ranch Dressing

Chef John's Ranch Dressing

Chef John 15728

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

Ingredients 15 m {{adjustedServings}} servings 145 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  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.
  2. Cover and refrigerate for 4 hours to overnight. Season with salt and black pepper to taste.
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Reviews 28

  1. 33 Ratings


This was really good. I only let it sit for about 3 hours and it was already pretty thick by then. I added another splash of buttermilk and it was the perfect consistency!


Everything Chef John makes is awesome and this is really really great as well love this recipe will never eat bottled dressing again and my grandson is only 3yrs old and he will not eat Hidden Valley Ranch he wants grandma's salad dressing I thought it was weird he is 3 so I did a test and he knew so yes even a 3yr old can tell the difference so great job Chef John love your recipe's please keep posting them


I, being not American, may not be an expert on Ranch Dressings, but I loved this one! Great balance between mayonnaise, sour cream and butter milk. Better with fresh dill and parsley, but I also made it with all drier ingredients, and so long as you let it stand over night, it still tastes great!