Recipe by Chef John
"It's been ages since I made homemade ranch dressing, and I'd forgotten how much better it is than the bottled stuff."
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1 1/3 cups
minced fresh Italian parsley
sliced fresh chives
dried dill weed
freshly ground black pepper
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!
Made exactly as listed. Too thick and tasted too much like mayo. Not like restaurant Ranch at all.
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!
I had to use dry spices in this recipe, I adjusted accordingly. I did increase the dill weed, onion powder and garlic powder--besides that, I made no other changes. This was the dressing for tonight's broccoli salad. The consistancy was perfect, it was just what I needed. Very good. It's hard to mess up ranch dressing, honestly.
I have to admit that I've been making homemade ranch dressing for many years, and this one is at least as good, if not better (don't tell anyone!), than mine! I love the 2 drops addition of worcestershire sauce and the fresh chives. By the way, Chef J, are you sure that most cowboys are vegetarian? I live in Texas and know a lot of cowboys-but it makes for a great story!
Love CJ, but this was just ok :-( I like a creamier Ranch dressing.
Excellent! I love ranch dressing, and this was no exception. I was a bit skeptical about the addition of tarragon and Worcestershire but it worked out beautifully. I opted to use low fat ingredients and after a couple hours in the fridge the flavors blended together perfectly...much better than store bought!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Ranch Dressing
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 141
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