Peppercorn Ranch
A bold and creamy homemade ranch dressing with cracked black peppercorns, perfect for salads, wings, burgers, and dipping everything in between.
Equipment
- Medium mixing bowl For combining ingredients
- Whisk For blending dressing smoothly
- Measuring spoons For accurate seasoning
- airtight container For storage in refrigerator
Ingredients
- ½ cup Mayonnaise Full-fat for best creaminess
- ¼ cup Sour cream Adds tang and richness
- ¼ cup Buttermilk Adjust more for thinner dressing
- 1 tablespoon Cracked black pepper Freshly cracked for bold flavor
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ½ teaspoon Dried dill
- 1 tablespoon Fresh chives optional Finely chopped
- 1 tablespoon Lemon juice Freshly squeezed
- To taste – Salt Adjust as needed
Instructions
Whisk the Base
- In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth.
Add Seasonings
- Stir in cracked pepper, garlic powder, onion powder, dried dill, and salt.
Brighten It Up
- Add lemon juice and stir. Taste and adjust seasoning if necessary.
Chill to Let Flavors Mingle
- Cover and refrigerate for at least 30 minutes to allow flavors to develop.
Serve or Store
- Use immediately or store in an airtight container in the fridge for up to 5 days.
Notes
- For a lighter version, swap sour cream with plain Greek yogurt.
- If you don’t have buttermilk, make a quick version by adding ½ teaspoon lemon juice to ¼ cup milk and letting it sit for 5 minutes.
- Tastes even better the next day—ideal for making ahead!