Ranch-Style Salad Dressing

    1 hour 15 mins

    This dressing not only makes a salad sing, but makes a great dip for fresh vegetables.

    19 people made this

    Makes: 8 servings

    • 170 g sour cream
    • 180 ml mayonnaise
    • 120 ml buttermilk
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons red wine vinegar
    • 1 clove garlic, crushed
    • 2 1/4 teaspoons Worcestershire sauce
    • 1 1/2 teaspoons chopped fresh chives
    • 1 1/2 teaspoons minced shallot
    • 1 1/2 teaspoons Dijon-style prepared mustard
    • 1/2 teaspoon celery seed

    Prep:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr15min 

    1. In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, red wine vinegar, garlic, Worcestershire sauce, chives, shallot, mustard and celery seed. Refrigerate for one hour to allow the flavors to blend.

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    Reviews in English (19)


    Great as a starting point, but in my opinion this needs some work. First, I used only half the vinegar called for yet Hubs and I both thought it was still too tangy. Also, this is a creamy white dressing, so I thought white wine vinegar was a better fit than the red, of course my preference would be to leave the vinegar out altogether - there's plenty of tang in the lemon juice. I tasted this after I mixed it up and the Worcestershire was very prominent. It settled down some as the flavors had a chance to marry, but I'd still either cut back on the Worcestershire or, again, leave it out altogether. I definitely liked the additions of the chives, shallots, Dijon and celery seed, but still felt it needed an extra herb...I added fresh dill. Finally, as a salad dressing (as opposed to a vegetable dip) it was a little thick, remedied easily enough with a little more buttermilk. Once I tinkered with it to suit our tastes, Hubs and I both loved this, which we enjoyed on a tossed green salad.  -  05 Aug 2010  (Review from Allrecipes US | Canada)


    I have made this recipe before, and I loved it (as well as my friends). I found it to be a little too tart, so I added a bit of Splenda to give it a sweeter edge. I also had to add some salt to give the spices a bit more punch.  -  19 Feb 2006  (Review from Allrecipes US | Canada)


    It is even good without the buttermilk.  -  04 Nov 2002  (Review from Allrecipes US | Canada)