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Wingstop Ranch

A creamy, tangy homemade ranch dipping sauce that replicates the famous Wingstop ranch with its signature buttermilk punch and herb blend in under ten minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 servings
Course: Condiment, Dipping Sauce
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 1/2 cup mayonnaise full fat
  • 1/2 cup sour cream full fat
  • 1/3 cup buttermilk well shaken
For the Seasonings
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried chives
  • 1/4 teaspoon salt plus more to taste
  • 1/8 teaspoon black pepper freshly ground
  • 1/2 teaspoon white vinegar
  • Pinch of MSG optional but recommended

Equipment

  • Medium mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Rubber spatula
  • Airtight container or jar with lid

Method
 

  1. Add the mayonnaise and sour cream to a medium mixing bowl. Whisk them together until completely smooth with no visible streaks or lumps remaining.
  2. Pour the buttermilk into the bowl in a slow, steady stream while whisking constantly. Continue whisking for 30 seconds after all the buttermilk is added.
  3. Add the dried parsley, dill weed, and chives to the bowl. Fold them in gently with your whisk or spatula until evenly distributed.
  4. Add the garlic powder and onion powder to the mixture. Whisk until no dry powder remains visible on the surface.
  5. Sprinkle in the salt and freshly ground black pepper. Whisk to distribute evenly throughout the sauce.
  6. Drizzle in the white vinegar and whisk for 15 seconds to incorporate fully.
  7. If using MSG, add just a pinch to the mixture and whisk once more to combine everything thoroughly.
  8. Check the consistency by lifting your whisk and letting the ranch drip back into the bowl. If too thick, add buttermilk one tablespoon at a time.
  9. Transfer the ranch to an airtight container. Press plastic wrap directly onto the surface before sealing the lid.
  10. Refrigerate for at least 30 minutes, or preferably 2 hours to overnight, to allow flavors to meld.
  11. Taste the chilled ranch and adjust salt or vinegar as needed. Serve cold.

Notes

Make this ranch the night before you plan to serve it because the overnight rest transforms it from good to indistinguishable from the original. The ranch keeps for up to 7 days refrigerated. Do not freeze as the dairy base will separate.