Skip to Content

Best Homemade Ranch Salad Dressing

Sharing is caring!

ranch salad dressing


Ok, I’ve now been sitting here…looking at a blank screen…for 20 long minutes.

Wondering – – how in the world do I post this, without sounding arrogant in any way, shape or form.

“Arrogance” is one of my pet peeves. Right up there with lying and stealing. If EVER I have sounded arrogant, believe me, it was never meant that way and I just plain suck at conveying my thoughts onto “paper”.

I don’t have an arrogant bone in my entire body. I am as humble as they come. If you ever met me in person, you’d giggle and see what I’m talking about. 😉 😀

So when I say, that I will never buy my favorite salad dressing in the bottle again because mine tastes better, ….I truly hope that I don’t sound like some kind of smug, arrogant snob. I’m about as far from that as a person could possibly be.


But here’s exactly what happened….

I’ve been fiddling with “cracking the Ranch code” for quite a long time now. Every now and then, I dust off my “current recipe” with a gazillion changes, and play with it some more. I love Ranch salad dressing, but if at all possible, I prefer to make things like this homemade. But I wanted it to be “perfect”.

This last time, I made a few more adjustments, and a few more tweaks and changes, and….I thought I had a pretty darned good, comparable dressing here.

So the only way to tell, of course, is to do a side-by-side taste test.

I got out two small spoons and the bottle of dressing from the fridge to compare flavors.

I tasted mine first. Delicious.

I then immediately tasted the bottled. I must’ve made one helluva scrunched up face. Like a child tasting overcooked, mushy spinach for the first time.


I could NOT believe it.

I SWEAR to you on my whole heart and soul, that the bottled suddenly tasted AWFUL. And when I say awful….I MEAN really, really horrific.

What……in the world. Was it just me????

I did the taste test again with the same result, tasting the bottled dressing first this time.

By now the bottled tasted a little better than the first time, but I could now really taste their concentrated syrupy sugar in it and it tasted like barely flavored mayonnaise.

I then tasted mine; and mine, again, blew theirs away.

Mine actually tastes like “Ranch”. The name brand no longer does.

Did they change it???

Seriously. Maybe it was just me, I thought. So I decided to get my hubby involved in this experiment, and had him “take the taste test”.

I had him try mine first. He actually liked it, and he’s not a fan of Ranch. Already a win situation.

I then had him try the bottled……and BOY did he ever make a face!!!! He literally had a fit!!

I laughed so hard!!!! I said, “Now I know what I looked like!!”

“So, it isn’t just me, babe?”

“NO! That stuff in the bottle is TERRIBLE!!

I tried to get him to do it again, trying theirs first, but he wanted no part of it.


So there you have it. That’s exactly what happened. I will now never have to, nor want to, buy the bottled stuff again. The ONLY thing I don’t always have on hand, unlike every single one of the rest of the ingredients, is buttermilk. So that will be the one and only thing to purchase when I want a little Ranch dressing. About as easy as it gets.




I seriously want you to try this. And I triple dog dare you to do your own taste test. But don’t say that I didn’t warn you. You’re in for quite an eye-opener. 😉

Take care, and I hope that this soon replaces “the bottle” in your fridge, too. Homemade is always better. 😉



Homemade Ranch Salad Dressing
Yield: 1 small cruet

Homemade Ranch Salad Dressing


  • 1 cup heavy mayonnaise such as Hellmann's
  • 1/4 cup buttermilk or heavy cream
  • 2 Tbl. apple cider vinegar
  • 3 Tbl. thick sour cream such as Daisy
  • 1 1/2 tsp. very finely chopped onion
  • 1 tsp. sugar
  • 1 tsp. dried parsley
  • 1 1/4 tsp. garlic powder
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried mustard
  • 1/2 tsp. coarse ground black pepper
  • 1/4 tsp. kosher salt
  • 1/4 tsp. onion powder
  • 1/8 tsp. ground rosemary powder
  • 1/16 tsp. ground white pepper


In medium bowl, add all ingredients and whisk well.

Chill for 2 hours or overnight to let mellow, meld, and the dried onions to soften.

Leave out at room temperature for 30 minutes before using for a more pourable consistency and best flavor. (*This is easiest served, however, ladled from a gravy boat.)

*If too thick for your liking, thin with milk or buttermilk adding SMALL amounts, (1 tsp.), at a time. Don't add too much or you will thin the flavor. It's actually quite delicious when it's thick, and sticks to your salad better and doesn't run all over the plate.


Print Friendly, PDF & Email

Skip to Recipe