Cooking and food preparation have taken on a brand new meaning for me in the past year. It's more than making homemade food, but making homemade condiments are about to be my favorite foodie ritual. And in my home, one of the most sacred of them all is [you've probably guessed it] ranch dressing, bonus points when the ranch has been homemade. So, I've decided to add my twist to our classic favorite.
This is the easiest dressing you will ever make! Also, if you enjoy an herby ranch dressing, then this may be one of your favorite recipes. And for those who like their ranch less herby, then cut my 1 teaspoon measurements into 1/2 teaspoon measurement. Either way, you are in for a treat!
P.S. My recipe calls for freshly squeezed lemon juice. Do not, I repeat, do not skip this step. This is what separates mayo into a delicious, tangy ranch dressing.
I love storing food in glass mason jars!
Are you ready? Let's get into this recipe!
- 6 tablespoons of mayo
- 4 tablespoons of sour cream
- ½ cup of buttermilk
- 1 tsp dried chives
- 1 tsp dried dill weed
- 1 tsp parsley
- ½ tsp oregano
- 1 tsp garlic salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 1-1 ½ tsp of fresh lemon juice
- In a large bowl, whisk mayo, sour cream and buttermilk. Mix until well-combined.
- Follow up by adding in all dried herbs and seasonings listed. Mix until all seasonings and herbs are well-combined.
- Once ranch is well-mixed, to add a nice zing to your ranch, add in freshly squeezed lemon juice. Give your ranch one last good whisk and then add into a mason jar with a lid.
- Refrigerate for 3-8 hours. Enjoy chilled on your favorite salad, veggies and pizza [if you get down like that]!