mason jar ranch dressing

I haven’t bought salad dressing in more than 20 years.


If I knew how to reach her, I would absolutely thank Arlene for that.  My college boyfriend’s mom was an amazing cook.  And over the four years that Eric and I dated, she gave me two recipes.

Both of them were for salad dressing (honey-mustard-vinaigrette and caesar dressing).

It was the beginning of my real food journey.  And I am thankful.

Mostly, I’m thankful because she made me realize how easy it is to make salad dressing.  Whenever I need it.  With things I probably already have in my cupboard.

No more random bottles of “natural flavored” sauce bottles clogging up the fridge door.  No more having the check expiration dates, or worry over the preservatives and “natural flavorings” or hydrogenated oils in those bottles.

And when I figured out how to make ranch dressing with fresh whole ingredients? … well … I’ll just say this:  I became a lot more popular at parties (this dressing is that good.  I’m not kidding).

Plus, it’s made in the same jar I store it in, so there are fewer dishes to do.  (If I don’t have to do extra dishes, I am way more fun to live with.)

ranch dressing ingredients


  • 1 cup mayonnaise (we use homemade grapeseed oil mayo)
  • 1 cup sour cream
  • ½ cup buttermilk
  • ¾ cup flat leaf parsley (finely chopped)
  • ½ cup scallions (finely chopped)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ teaspoon sea salt
  • pepper (to taste)

ranch dressing DIRECTIONS:

Layer the ingredients into your mason jar (the order doesn’t matter).  Using the whisk attachment on an immersion blender, whisk gently until ingredients are well-combined.

Makes approximately one quart.

It’s a great dip for veggies, excellent on salads, on sandwiches, with chips, as an alternative to blue cheese for spicy buffalo chicken wings, or with those buffalo cauliflower bits you’ve surely seen on Pinterest … so good!).

And no mystery ingredients.  Just good, wholesome awesomeness. (Not naming names, but I have a friend who was caught eating it with a spoon at the last party I brought it to …)



PS – want an excuse to make this salad dressing tonight?

You’re welcome!

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16 thoughts on “mason jar ranch dressing

    1. the nice thing about making it yourself is you can control all of that!! if you don’t love garlic, use 1/2 teaspoon garlic powder to start. if you want it thicker? add a bit more sour cream. the one thing I can guarantee is this isn’t lumpy!! 🙂 good luck and let us know how it goes!! – Jeanne

  1. Hey Jeanne….nice to see this recipe. Almost identical to my own that I’ve been making for nearly twenty years now. One major change I would recommend is switching out the buttermilk for kefir. Tastes so much better but the nutritional value of the kefir is far superior to that of buttermilk. And, you make your own kefir for next to nothing. I also use plain Greek yogurt for the sour cream too, as I always have it on hand. Forget “Buttermilk Ranch”……”Kefir Ranch” is where it’s at! Keep up the good work!

    1. Hi Babs,
      What a great idea! Thank you!! We already make our own kefir and yogurt. I’ve used yogurt instead of sour cream before, but never even thought of replacing the buttermilk with kefir. I’ll give it a go next time I make it!! – Jeanne

  2. Sounds delicious! I am going to make this…soon! I would love the honey mustard and caesar dressings if you still have those lying around. Thanks for the recipe!

    1. Honey mustard and caesar dressings are on the docket! Especially now that lettuce is growing. I hope you enjoy the ranch 🙂 – Jeanne

    1. It rarely lasts more than 2-3 days in our house, but I imagine it would last in the fridge about a week/10 days. And as for making it spicy, I might just add a teaspoon of chipotle-adobo sauce (a fave in our house for adding a bit of spice) … or maybe a 1/2 teaspoon ground cayenne pepper? Thanks for checking us out, and Let us know how it goes! – Jeanne

      1. WOW!! So glad to find you. I’m just starting my very first ever batch of yogurt as we speak and I’m so excited, can’t wait to have enough to do all I want to with it, you can bet this will be one of the 1st things I try. I’ve been looking at lacto-fermnting too, half way to my first jar of sauerkraut. Do you think you could ferment your ranch dressing?

        1. I do think I could ferment it. I haven’t tried yet, but I do sometimes use kefir or yogurt instead of sour cream. Have you tried Abby’s Mexican Fermented Veggies yet? Or the Tsukemono? LOVE LOVE LOVE lacto-fermented foods and all the good they do for our bodies!! – Jeanne

  3. Hi, I am planning on making the homemade mayo and also the ranch dressing. Can I use my vita mix blender to mix up the ranch dressing also? Thanks

    1. Hi Rhonda. I use the whisk attachment on my immersion blender because I don’t want to pulverize the scallions and the parsley as I like a little texture in the dressing. But I’m sure the Vita-Mix would work. I would suggest using it on the lowest possible setting and just pulsing to combine the ingredients, unless you want to make it super smooth and lose the little chunky bits. Hope you like it!! – Jeanne

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