Easy Homemade Eggless Ranch Dressing is creamy, flavorful, and delicious! It’s made with simple ingredients and only takes a few minutes to whisk up. The recipe includes step-by-step photos and lots of tips.
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!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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.
2 – Add the rest of the ingredients: chives, parsley, garlic, onion, Worcestershire sauce, dry mustard, salt, and pepper; mix until well combined.
3 – Pour into a jar and chill in the refrigerator until ready to serve
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 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.
Frequently Asked Questions
Ranch dressing/sauce is an American salad dressing usually made from mayo and/or buttermilk, salt, garlic, onion, mustard, herbs, and spices.
This eggless ranch dressing/sauce will keep well in the refrigerator for up to two weeks.
If you want a thicker ranch sauce for dipping, skip or reduce the buttermilk. If it’s too thick for your taste, you can add a couple of tablespoons of milk to reach the desired consistency.
Of course, the common thing to do is put it on a salad, but we eat it with empanadas, pizza, tacos, roasted potatoes, yucca fries, chicken wings, etc. The possibilities are endless!
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.
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.
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More Dressing Recipes You’ll Love!
- Buttermilk Salad Dressing
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- Maple Vinaigrette
- Easy Avocado Sauce
- Easy Chimichurri Sauce
- Venezuelan Sweet Corn Sauce
Easy Homemade Eggless Ranch Dressing
Equipment
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.
- 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.
Nutrition
Originally posted in June 2020, the post content was edited to add more helpful information, with no change to the recipe in June 2022.
