Welcome to the New Series: Easiest Things to Make from Scratch
Starting with Two Dressings That Will Ruin Store-Bought for You
Okay, be honest. When was the last time you got excited about salad dressing? Never? Yeah, same. But hear me out—making your own from scratch is shockingly easy, and once you do, that bottle of store-bought dressing in your fridge is going to start feeling real insecure.
Today, we’re making two absolute bangers of dressings: a bright, zesty [new name for vinaigrette TBD] and a creamy, dreamy homemade ranch that puts literally every bottled version to shame.
Why Make Your Own Dressing?
Here’s the thing—store-bought dressings are filled with mystery ingredients that sound like they belong in a science experiment. (Looking at you, calcium disodium EDTA). Homemade dressings? Just real, simple ingredients that taste way better.
Plus, if you’ve ever felt personally victimized by a salad that’s too tangy or too oily, making your own means you get to control the flavor. More garlic? Do it. Less sugar? Live your truth.
Dressing #1: The Golden Hour Vinaigrette
Think of this as the ultimate all-purpose dressing. It’s fresh, slightly tangy, and low-key makes everything taste fancier.Drizzle it over salads, marinate your chicken in it, or—if you’re like me—dip a chunk of bread straight in like a classy little gremlin.
What’s Inside?
- Avocado oil (for that smooth, non-greasy vibe)
- Lemon juice + white vinegar (for the perfect punch)
- Garlic, sugar, salt, and a mix of herbs (because flavor is life)
How to Make It:
Literally just whisk everything together or shake it up in a jar like you’re making a fancy cocktail. That’s it. You’re a chef now.
Dressing #2: Ranch (But, Like, the Best Ranch Ever)
If you’re still buying ranch from a bottle, it’s time for a glow-up. This one is thick, creamy, and so good you’ll want to dip everything in it. Wings? Yes. Fries? Absolutely. Pizza? We don’t judge here.
What’s Inside?
- Mayo + sour cream + buttermilk (for that rich, velvety texture)
- Dill, chives, and parsley (so it actually tastes herby and not just like mayo)
- A little sugar + vinegar to balance it all out
How to Make It:
Mix. Stir. Done. It gets even better after chilling for an hour, but if patience isn’t your thing, we totally get it.
Final Thoughts
Once you make these from scratch, store-bought dressings will feel like a sad backup plan. So, welcome to the club—you officially have better taste now. Which dressing are you making first?
Ingredients
- 1 cup Avocado Oil
- 1/4 cup white vinegar
- 1/4 cup lemon juice I’ve only made this with bottled
- 2 tsp sugar
- 1 garlic clove pressed
- 1/2 tsp paprika
- 1/2 tsp dry mustard
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- Pinch dried thyme
- 1 tsp salt
- Fresh cracked black pepper
Instructions
- Add all the ingredients to a jar with a lid. Secure the lid tightly and give it a good shake until everything is fully mixed. You can use it right away or store it in the fridge for later.
Notes
- I think this dressing tastes best the next day!
- This homemade vinaigrette stays fresh for about a week in the fridge. If it thickens or solidifies, keep in mind this is normal, I usually just give it a good shake and that does the trick. If still too solid, just let it sit at room temp for a bit before using. Enjoy!
The BEST Ranch!
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/2 teaspoon white vinegar
- 1/2 teaspoon white sugar
- 3/4 – 1 teaspoon dried dill weed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon onion powder
- 1/4 teaspoon Kosher salt
- Fresh cracked pepper
Instructions
- Add all the ingredients to a jar with a lid. Secure the lid tightly and give it a good shake until everything is fully mixed. You can use it right away or store it in the fridge for later.
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