Classic Ranch Dressing

Recipe from Eleanore Park

Adapted by Julia Moskin

Updated May 14, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
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Total Time
15 minutes
Rating
4(1,202)
Comments
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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

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Ingredients

Yield:4 to 5 cups dressing

FOR THE SEASONING MIX

  • 1 ½ teaspoons dried chives

  • 1 teaspoon dried parsley

  • 1 teaspoon dried dill

  • 1 tablespoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • ¼ teaspoon black pepper

  • ¼ teaspoon mustard powder (optional)

  • 2 tablespoons buttermilk powder (optional)

FOR EACH CUP OF DRESSING

  • ½ cup chilled sour cream or mayonnaise

  • ½ cup chilled buttermilk

  • Salt, to taste

Ingredient Substitution Guide
Nutritional analysis per serving

2 grams carbs; 8 milligrams cholesterol; 37 calories; 1 gram monosaturated fat; 1 gram saturated fat; 3 grams fat; 73 milligrams sodium; 1 gram protein; 1 gram sugar

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.

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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).

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Ratings

4 out of 5
1,202 user ratings
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Comments

ML

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

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.

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.

Sharon

Great recipe but cut the salt at least in half.

AEC

Delicious. I substitute plain reduced fat Greek yogurt in every recipe calling for sour cream these days, and it works well here. The dried herbs and spices do need time to rest in the mixture, which is fine. To me the dressing needs to be made in advance of your salad, and gets better overnight.

Rebecca

First time I made this i didn’t read the instructions and added ALL the spices to one batch and scratched my head wondering “hmm, is that good?” Just made it again and actually read the very helpful recipe and wow is this good. It’s 1:38am in Brooklyn and my ranch game just leveled up.

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Credits

Eleanore Park

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