EFK Tested
Erickson Homemade Ranch Dressing
This is our fresh-herb ranch dressing made with buttermilk, our homemade mayonnaise, sour cream, fresh garlic, lemon, vinegar, and plenty of herbs. We prefer a noticeable amount of freshly ground black pepper. Fresh dill, parsley, and green onion are our first choice, but dried herbs work when that is what we have on hand.
- Yield
- About 1 3/4 cups
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Add the buttermilk, homemade mayonnaise, and sour cream to a mixing bowl and whisk until smooth.
- 2. Whisk in the onion powder, freshly grated garlic, lemon juice, and distilled white vinegar.
- 3. Stir in the fresh dill, parsley, and green onion. If fresh herbs are not available, substitute dried seasonings to taste.
- 4. Season with a good pinch of kosher salt and freshly ground black pepper. We prefer a little more black pepper in our ranch.
- 5. Taste and adjust the salt, pepper, herbs, or acidity to your family’s preference.
- 6. Cover and refrigerate before serving so the flavors have time to come together.
Equipment
Mixing bowl
Whisk
Microplane or fine grater
Measuring cups and spoons
Airtight container for refrigeration
Food safety & storage
Because this recipe uses Erickson Homemade Mayonnaise, store the ranch dressing in an airtight container in the refrigerator and use within 4 days. Keep refrigerated at 40°F (4°C) or below and discard sooner if there are any signs of spoilage.
Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗