Easy Eggless Ranch Dressing/Sauce Recipe Highlights
My family LOVES Ranch! Unfortunately, most commercial versions have eggs, so I have been making this Easy Homemade Eggless Ranch Dressing recipe for quite some time. When our daughter was diagnosed with egg allergy, we were bummed to know how many of our fave food had eggs. But what started as something disappointing became something good…After all, homemade is ALWAYS better! So, no more bottled stuff! Easy Homemade Eggless Ranch Dressing is creamy, flavorful, and delicious! What I love more about this recipe is that it’s made with simple ingredients I always have on hand and only takes a few minutes to whisk up. Keep reading to learn how simple it is to make your own eggless ranch at home! 2 – Add the rest of the ingredients: chives, parsley, garlic, onion, Worcestershire sauce, dry mustard, salt, and pepper; mix until well combined.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Eggless mayonnaise: You can use homemade or store-bought. Sour Cream: For a healthier version you can substitute for plain yogurt. Buttermilk: or regular whole milk Herbs: You will need chives, parsley and dill. Feel free to use fresh or dried herbs. I usually use dried chives, parsley, and dill because it’s more convenient. Spices: You’ll need garlic powder, onion powder, and dry mustard. Seasoners: You’ll need Worcestershire sauce, salt and black pepper.
Make Egg-Free Ranch Sauce from Scratch
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). 1 – In a small mixing bowl, whisk together the mayo, sour cream, and buttermilk (or milk) until smooth. 3 – Pour into a jar and chill in the refrigerator until ready to serve
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 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.
Storing Instructions
Keep stored in an airtight jar until you’re ready to use. It will keep fresh for up to 2 weeks. Give it a good shake before using it.
More Dressing Recipes You’ll Love!
Buttermilk Salad Dressing Easy Coleslaw Salad Dressing Raspberry Vinaigrette Maple Vinaigrette Easy Avocado Sauce Easy Chimichurri Sauce Venezuelan Sweet Corn Sauce
Originally posted in June 2020, the post content was edited to add more helpful information, with no change to the recipe in June 2022.
