Brenda Gantt Ranch Dressing
- Prep 10 min
- Chill 30 min
- Total 40 min
- Makes about 2 cups
- Level Easy
About Brenda Gantt’s Ranch Dressing
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for simple, from-scratch cooking and her signature line, “It’s gonna be good, y’all.” Her videos made everyday pantry cooking feel doable, and homemade ranch fits right in: a handful of staples, a whisk, and ten minutes. You can read more about her in our stories and keep up with the latest on the news page.
Ranch is the most popular salad dressing in America, and in a Southern kitchen it does far more than dress lettuce. It goes alongside fried chicken, fried green tomatoes, and raw vegetables, and it turns up on baked potatoes, pizza, and even breakfast potatoes. If you’re building a morning spread, browse our breakfast recipes for ideas.
Making it at home takes almost no effort, and the result tastes fresher and tangier than most bottled versions. Buttermilk gives it that classic cool tang, mayonnaise and sour cream make it rich and creamy, and a mix of herbs and pantry seasonings provides the flavor. You decide how thick, how herby, and how garlicky it is.
Watch How It’s Made
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Brenda Gantt Ranch Dressing Recipe
Ingredients
Creamy Base
Herbs & Seasonings
Kitchen Tools Needed
- Medium mixing bowl
- Whisk
- Measuring cups & spoons
- Knife & cutting board
- Airtight jar or container
New to the basics? See our kitchen guides for the tools every Southern cook keeps handy.
Instructions
- Chop the herbs. Finely chop the parsley, chives, and dill so they blend smoothly into the dressing.
- Whisk the creamy base. In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until completely smooth.
- Add the seasonings. Stir in the herbs, garlic powder, onion powder, salt, black pepper, and lemon juice until evenly combined.
- Chill. Transfer to a jar or airtight container and refrigerate for at least 30 minutes so the flavors blend and the dressing thickens.
- Taste and adjust. Stir, then taste. Add a pinch more salt if needed. For a pourable salad dressing, whisk in 1 to 2 tablespoons more buttermilk. Leave it thick for a dip.
- Serve. Serve cold over salads, with fried chicken, raw vegetables, pizza, or wings.
Makes about 2 cups. Salt and tang change a lot after chilling, so taste again before you adjust.
Nutrition Facts
| Calories | 110 |
|---|---|
| Protein | 1 g |
| Carbohydrates | 1 g |
| Fat | 12 g |
| Fiber | 0 g |
| Sodium | 180 mg |
| Sugar | 1 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Why Make Ranch at Home
You Control the Ingredients
You choose the mayonnaise, the salt level, and the herbs, with no need for the preservatives and stabilizers found in many bottled dressings.
Fresher Flavor
Fresh herbs, lemon, and real buttermilk give a brighter, tangier taste than shelf-stable bottles.
Some Calcium and Protein
Buttermilk and sour cream add small amounts of calcium and protein, though ranch is still a rich dressing best used in moderation.
Easy to Customize
Adjust the thickness, add extra garlic, or swap in Greek yogurt to lighten it up. Everything is flexible.
What to Avoid
Preparation Mistakes
- Don’t skip the chill time. The dressing tastes flat and thin right after mixing. Thirty minutes in the fridge makes a big difference.
- Don’t add all the buttermilk at once. Start with ½ cup and thin gradually, since it’s easy to thin a dressing but hard to thicken it back up.
- Don’t over-salt early. Mayonnaise is already salty, so taste after chilling before adding more.
Storage Mistakes
- Don’t leave it out for hours. It contains dairy and mayonnaise, so return it to the fridge soon after serving.
- Don’t freeze it. The dressing separates and turns grainy when thawed.
Dietary Considerations
- Contains Dairy (buttermilk, sour cream)
- Contains Egg (mayonnaise)
- Check labels for gluten if needed
Pro Tips for the Best Homemade Ranch
- Use full-fat mayonnaise and sour cream for the creamiest texture and the best flavor.
- Use fresh herbs when you can. Fresh parsley, chives, and dill are what make homemade ranch taste so bright.
- Mix it in a jar. Shake everything together in a lidded jar, then store it in the same jar to save dishes.
- Give it time. Chilling overnight deepens the garlic and herb flavor even more.
- Add the lemon juice at the end. It brightens the flavors without thinning the dressing too much.
Want more shortcuts like these? Browse our cooking tips.
What to Serve With Ranch Dressing
Beverages
- Sweet tea
- Lemonade
- Sparkling water
Great With
- Fried chicken
- Fried green tomatoes
- Garden salads
- Raw vegetables
- Baked potatoes
- Pizza and wings
When to Serve
- Game day
- Picnics and cookouts
- Potlucks
- Weeknight dinners
Planning a spread? Pair it with a pineapple dip for a sweet-and-savory appetizer table, or a slice of tomato pie.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Buttermilk | ½ cup milk + ½ tablespoon lemon juice or white vinegar | Let it sit 5 minutes first. Slightly less tangy. |
| Mayonnaise | Half plain Greek yogurt | Lighter and tangier; use full-fat for creaminess. |
| Sour cream | Plain Greek yogurt | Similar thickness with more protein. |
| Fresh herbs | Dried herbs | Use about one-third the amount and chill longer. |
| Lemon juice | White vinegar or apple cider vinegar | Use ½ teaspoon; a little goes a long way. |
| Garlic & onion powder | 1 small minced garlic clove and 1 tablespoon grated onion | Stronger, fresher bite. |
Storage
Refrigerator
Store in an airtight jar or container for up to 1 week. Stir before serving.
Freezer
Not recommended. Mayonnaise and dairy separate and turn grainy after freezing.
Serving Safely
Keep it chilled, and don’t leave it out for more than 2 hours. Discard it if it smells sour or shows any mold.
Tip: The dressing thickens as it sits. Whisk in a spoonful of buttermilk to loosen it before serving.
Frequently Asked Questions
Store it in an airtight jar or container in the refrigerator for up to 1 week. Because it contains buttermilk and sour cream, discard it if it smells sour or off, or if you see any mold.
Yes. Use about one-third of the amount: 1 teaspoon dried parsley, 1 teaspoon dried chives, and ½ teaspoon dried dill. Dried herbs need the full chilling time to soften and release their flavor.
For a thicker dip, reduce the buttermilk to ¼ cup or add a few extra spoonfuls of sour cream. For a pourable salad dressing, whisk in 1 to 2 tablespoons of buttermilk at a time until it reaches the consistency you like. The dressing also thickens as it chills.
Stir ½ tablespoon of lemon juice or white vinegar into ½ cup of milk and let it sit for 5 minutes until slightly curdled. Use it in place of the buttermilk. The flavor will be close, though a little less tangy.
No. Dressings made with mayonnaise and dairy separate and turn grainy when frozen and thawed. Make a smaller batch and keep it refrigerated instead.
Yes. Use only ¼ cup of buttermilk for a thicker texture that clings to vegetables, chips, wings, and pizza crust. Chilling it for an hour or more makes it even thicker.
Reader Reviews
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It’s gonna be good, y’all. Whisk up a jar for your next supper.
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