Classic Ranch Dressing

Recipe from Eleanore Park

Adapted by Julia Moskin

Updated May 15, 2024

Classic Ranch Dressing
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Rating
4(1,036)
Comments
Read comments

The original dressing served in the 1950s at Hidden Valley Ranch, a guest ranch near Santa Barbara, Calif., was made mostly from dry herbs and aromatics. To recreate that taste, this recipe, from the “Ranch” cookbook (Dovetail, 2018) by Abby Reisner, with recipes by Eleanore Park, is made with garlic powder instead of garlic, dried parsley instead of fresh, and so on. It makes enough seasoning mix for about 4 cups dressing; you can mix it, store it, then add dairy as needed. If you don’t like the zip of mustard, try hot sauce or Worcestershire sauce instead — or simply omit for a milder taste. To make a thick dip instead of a pourable dressing, reduce the amount of buttermilk to ¼ cup. —Julia Moskin

Featured in: Ranch Nation

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 to 5 cups dressing

    For the Seasoning Mix

    • 1½teaspoons dried chives
    • 1teaspoon dried parsley
    • 1teaspoon dried dill
    • 1tablespoon onion powder
    • 1teaspoon garlic powder
    • 1teaspoon salt
    • ¼teaspoon black pepper
    • ¼teaspoon mustard powder (optional)
    • 2tablespoons buttermilk powder (optional)

    For Each Cup of Dressing

    • ½cup chilled sour cream or mayonnaise
    • ½cup chilled buttermilk
    • Salt, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (9 servings)

37 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 73 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    For the seasoning mix: In a bowl, whisk all the ingredients together. Taste and adjust the seasonings to your liking. Transfer to an airtight container and store in the refrigerator until ready to use; it will keep indefinitely.

  2. Step 2

    To make 1 cup dressing: In a medium bowl, place 1 tablespoon seasoning mix. Add sour cream and buttermilk and whisk together until smooth. Taste and add salt if needed. Serve immediately or refrigerate, covered, up to 2 days (or up to 2 weeks if made with mayonnaise).

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
1,036 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

ML

Garlic powder & onion powder are dried garlic & dried onion. There should be nothing "not real" about them. Just like any dried herbs.

abstract668

I am a ranch fanatic and am so happy to see Julia's take on the necessity of using dried herbs and aromatics. I have made many versions and have finally arrived at a recipe very similar to Julia's. I use Penzey's Spices, and I add in some dried red bell pepper instead of Julia's mustard. Also, I usually don't have buttermilk in the fridge, so I use labneh thinned with milk instead, along with mayo. For the best cole slaw ever, chop up a cabbage and use this dressing.

Debbie

The reason they are using dried herbs is because that is what the original Ranch Dressing used, so while it offends your preferred cooking habits, it's actually closer to "authentic" to use dried herbs.

Paulie B

Mayo is the way to go. I used Dukes mayo. 1/4 cup buttermilk for dip consistency.

Annette

It was too salty for me and my family. was I supposed to use Diamond Crystal salt?

Maryann

Made dressing to dress a salad using up some leftover Easter ham, eggs and veggies. Since I have an Aerogarden that spews out herbs I used all fresh and whipped it all up in a mini food processor. It was great and everyone loved it. I’ll use this recipe as long as that danged Aerogarden is growing herbs.

Private comments are only visible to you.

Credits

Eleanore Park

Recipe Tags

or to save this recipe.