How do I best store ranch dressing?

The ranch dressing will keep for up to 3 days in an airtight jar in the refrigerator.

Can I freeze ranch dressing?

No, I advise against that. The dressing may curdle and lose its texture.

Can I make this dressing lactose-free?

Yes, use lactose-free or plant-based alternatives for mayonnaise, sour cream, and buttermilk.

What if my dressing is too thin?

Add extra mayonnaise or sour cream to thicken the ranch dressing.

What can I use ranch dressing with?

Ranch dressing is perfect with wraps, salads, grilled meat or fish, vegetables, and as a dipping sauce for snacks.

5-minute Ranch Dressing

Name: 5-minute Ranch Dressing
Cook time: 5 min
Total time: 5 min
Yield: 6 servings
Ingredients: 200 g fresh mayonnaise (link to our fresh mayo); 200 g sour cream; 200 ml buttermilk; pepper and salt; 2 cloves of garlic; zest of 1 lemon and juice of ½ lemon; 1 bunch of dill; 1 bunch of chives; ½ bunch of flat-leaf parsley

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5min

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Easy

This dressing is so delicious and easy to make. I truly use it for everything: on a wrap, with barbecue, with a piece of fish or as a refreshing dressing for a salad. Actually, it's a bit like Belgian tartar sauce, but with that typical creamy touch of buttermilk, sour cream, and mayonnaise. One to always have on hand! This dressing is so delicious and easy to make.

Ingredients

What do you need?

Quantity: 6 servings

Ranch dressing
200 g fresh mayonnaise (link to our fresh mayo)
200 g sour cream
200 ml buttermilk
pepper and salt
2 cloves of garlic
zest of 1 lemon and juice of ½ lemon
1 bunch of dill
1 bunch of chives
½ bunch of flat-leaf parsley

200 g fresh mayonnaise (link to our fresh mayo)
200 g sour cream
200 ml buttermilk
pepper and salt
2 cloves of garlic
zest of 1 lemon and juice of ½ lemon
1 bunch of dill
1 bunch of chives
½ bunch of flat-leaf parsley

Make it veggie!

Vegan Ranch dressing:
200 g plant-based mayonnaise
200 g plant-based sour cream
200 ml plant-based buttermilk (or unsweetened soy milk + 1 tbsp lemon juice)
salt and pepper
2 cloves garlic
juice of ½ lemon
1 bunch dill
1 bunch chives
½ bunch flat-leaf parsley

Preparation method

How do you make this?

Peel the garlic and grate it into the pot where the rest of the ingredients will go.

Finely chop the dill, chives, and flat-leaf parsley.

Add the mayonnaise, sour cream, and buttermilk to the pot with the garlic.

Add the finely chopped herbs and garlic.

Add the zest and squeeze in the lemon juice, then season with salt and pepper.

Mix everything thoroughly until you have a smooth dressing.

Taste and adjust seasoning with extra pepper, salt, or lemon if needed.

Tips

Let the dressing rest for 30 minutes in the refrigerator for extra flavor.
Prefer it thicker? Add some extra mayonnaise.
Prefer it fresher? Add extra lemon juice or a dash of vinegar.
Delicious with grilled chicken, fish, vegetables, or as a dipping sauce.
Storage:
Refrigerator: keeps for up to 3 days when sealed
Freezer: not suitable for freezing (may curdle)
Reheating: not necessary, simply serve cold