Outback Steakhouse Ranch Dressing is a thick, creamy buttermilk ranch with a peppery edge, and this copycat makes about a cup and a half from seven ingredients you probably already have. Mayonnaise and buttermilk make the base, and ranch seasoning plus four pantry spices, a pinch of cayenne among them, give it the steakhouse kick. Spoon it over a salad, dip fries and vegetables in it, or spread it on a sandwich.
How to make it: Whisk 1 cup of mayonnaise with 1/2 cup of buttermilk until smooth, whisk in the ranch seasoning and spices, then cover and chill for at least 30 minutes. That is 5 minutes of work.
Why You’ll Love It
- Five minutes, one bowl: no chopping and no cooking.
- A little kick: paprika, black pepper and cayenne give it more bite than bottled ranch.
- Thick enough to dip: it clings to fries and vegetables, and thins easily for salad.
- Makes 8 servings: plenty for a salad night and a plate of cheese fries.
Ingredient Notes
Mayonnaise: One cup is the body of the dressing.
Buttermilk: Half a cup brings the tang and loosens the mayo. Full-fat buttermilk works well here.
Buttermilk ranch seasoning mix: One teaspoon of the dry mix supplies the herbs and onion flavor of ranch.
The spices: A quarter teaspoon each of black pepper, paprika, garlic powder and cayenne. The cayenne is what sets this apart from plain ranch.
Ingredients
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1 teaspoon dry buttermilk ranch seasoning mix
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
How to Make Copycat Outback Ranch
1. Whisk the base. In a medium bowl, whisk together the mayonnaise and buttermilk until smooth and fully combined.
2. Season. Add the ranch seasoning mix, black pepper, paprika, garlic powder and cayenne pepper. Whisk until the dressing is creamy and evenly mixed.
3. Chill. Cover and refrigerate for at least 30 minutes.
4. Serve. Stir, then serve as a dip, salad dressing or sandwich sauce.
Getting the Kick and the Thickness Right
Two things make this taste like the steakhouse version rather than everyday ranch: a little heat and a thick, spoonable body. Both are easy to adjust.
The heat. With 1/4 teaspoon of cayenne the dressing has a gentle warmth but is not spicy. For a spicy ranch, double the cayenne. Or add it a pinch at a time, whisk, and taste; a little goes a long way.
The thickness. This is a thick ranch, and it thickens more as it chills. For a pourable salad dressing, whisk in a splash more buttermilk after chilling until it reaches the consistency you like. Leave it thick for dipping.
The wait. Thirty minutes in the refrigerator is the minimum. For the best flavor, give it 2 to 4 hours so the seasonings blend.
Tips for Success
- Whisk the mayo and buttermilk first: get them completely smooth before the seasonings go in.
- Taste again after chilling: adjust the cayenne and pepper once the seasonings have had time to blend.
- Stir before serving: give it a quick stir each time it comes out of the refrigerator.
A Teaspoon or the Whole Packet?
This recipe uses just 1 teaspoon of the dry buttermilk ranch mix, and the spices carry the flavor. The full-packet variation below stirs a whole 1-ounce packet into the same cup of mayonnaise and half cup of buttermilk, which is several times more ranch seasoning in the same amount of dressing. Start with the teaspoon. If you want it to taste more like classic bottled ranch, add more of the mix a little at a time, whisk it in, and taste again after the dressing has chilled.
Variations
- Full-packet ranch: use a whole 1-ounce packet of ranch dressing mix with the same cup of mayo and 1/2 cup of buttermilk, add 1/4 teaspoon of onion powder with the other spices, and chill at least two hours.
- No packet: whisk 1/2 cup of mayonnaise, 1/4 cup of sour cream, 2 tablespoons of buttermilk and 1 teaspoon of white vinegar with 3/4 teaspoon of garlic powder, 1/2 teaspoon each of onion powder, paprika, coarse sea salt and coarse black pepper, 1/4 teaspoon of ground mustard and 1/8 teaspoon of cayenne.
Storage
Keep the dressing covered in the refrigerator, and do not leave it out at room temperature for more than 2 hours (1 hour above 90°F); USDA FSIS treats cold perishable foods that way. No source gives a shelf life for homemade ranch, so follow the FSIS rule for refrigerated leftovers and use it within 3 to 4 days. Do not freeze it: FSIS lists mayonnaise among foods that do not freeze well.
What to Serve With It
Serve it over a green salad, with cheese fries, or as a dip for vegetables. It also goes with ranch-friendly dishes like chicken bacon ranch pinwheels, biscuit ranch bombs and chicken bacon ranch stromboli. For dinner, try chicken bacon ranch tater tot casserole or slow cooker creamy ranch chicken, and for another Outback copycat, Outback Steakhouse Alice Springs chicken.
Frequently Asked Questions
How do you make Outback salad dressing at home?
Whisk mayonnaise and buttermilk until smooth, whisk in the ranch seasoning and the four spices, then cover and chill for at least 30 minutes.
What is in copycat Outback ranch?
Mayonnaise, buttermilk, dry buttermilk ranch seasoning, black pepper, paprika, garlic powder and cayenne pepper.
Is Outback ranch spicy?
Not this copycat. The 1/4 teaspoon of cayenne adds warmth, not heat. Double it if you want a spicy ranch.
Can I make it ahead?
Yes. It needs at least 30 minutes in the refrigerator anyway, and 2 to 4 hours gives the seasonings time to blend. Keep it covered and use it within the storage time above.
How do I make it thinner?
Whisk in a splash of buttermilk after chilling until it pours the way you like.
Final Notes
Mix it, chill it, then taste and adjust the cayenne and buttermilk. If you make it, tell me how it turned out in the comments.
Outback Steakhouse Ranch Dressing
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1 teaspoon buttermilk ranch seasoning mix dry
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
Instructions
- In a medium bowl, whisk together the mayonnaise and buttermilk until smooth and fully combined.
- Add the ranch seasoning mix, black pepper, paprika, garlic powder and cayenne pepper. Whisk until the dressing is creamy and evenly mixed.
- Cover and refrigerate for at least 30 minutes.
- Stir, then serve as a dip, salad dressing or sandwich sauce.
