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Homemade Eggless Ranch Dressing/Sauce in a jar
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Easy Homemade Eggless Ranch Dressing

Easy Homemade Eggless Ranch Dressing is creamy, full of flavor, and delicious! It's made with simple ingredients and only takes a few minutes to whisk up. 
Course Condiments
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings (1/4 cup per serving) - 1 1/2 cup total
Calories 177kcal

Ingredients

  • 1/2 cup (120 g) eggless mayonnaise (homemade or store-bought)
  • 1/2 cup (120 g) sour cream or plain yogurt
  • ½ cup (120 ml) buttermilk or regular whole milk
  • 2 teaspoons dried chives
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground dry mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  • Whisk together the mayo, sour cream, and buttermilk (or milk) in a mixing bowl until smooth.
  • Add the rest of the ingredients: chives, parsley, dill, garlic, onion, Worcestershire sauce, dry mustard, salt, and pepper; mix until well combined.
  • Pour into a jar and chill in the refrigerator until ready to serve.

Notes

 
Egg-Free Mayo: We love Hellmann’s Vegan Mayo. Of course, you can also make your own. Check out my recipe for How to Make Mayonnaise without Eggs.
Store: This dressing will keep well in the refrigerator for up to two weeks.
Recipe Tips:
  • Herbs. Feel free to use fresh or dried herbs. I usually use dried chives, parsley, and dill because it’s more convenient.
  • Buttermilk. I know buttermilk can be tricky to find in some places, but you can make your own homemade buttermilk by mixing whole milk and distilled vinegar. Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
  • Full fat. I recommend using full-fat mayo, sour cream, and buttermilk. It’s what gives the dressing that creamy base and rich flavors. You can always swap for lighter alternatives; it just may change the taste a bit.
  • Consistency. You can adjust the consistency to your liking. For a thicker dressing to dip with veggies, use less buttermilk. For a thinner salad dressing consistency, use more buttermilk. I recommend adding a little at a time until the dressing has reached your desired consistency. If the dressing thickens up too much while in the fridge, just mix in some extra buttermilk.
  • Let sit. I usually let my dressing chill in the fridge for a few minutes to help the flavors marry together. The longer it sits, the more flavor it will have. But if you are short of time, you can use it as soon as you make it.
 
Please, if you’re going to make this recipe read the whole post content to get lots of tips, tricks, and variations.
 
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Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition

Calories: 177kcal | Carbohydrates: 4g | Protein: 1g | Fat: 17g | Saturated Fat: 4g | Fiber: 1g | Sugar: 2g