✔ Updated · new copycat recipe with step photos
This copycat Outback ranch is thick, cool and peppery, the kind that clings to a salad instead of pooling at the bottom. Ten minutes of whisking and a night in the fridge is all it asks.
How Do You Make Outback Ranch at Home? (Quick Answer)
Whisk 1 cup mayonnaise with 1/4 cup sour cream, then add 3/4 cup buttermilk a little at a time. Stir in 1 teaspoon vinegar, dried parsley, dill, chives, garlic powder, onion powder, coarse black pepper, salt and a pinch of cayenne. Chill for at least 2 hours, ideally overnight, before serving.
At a glance
The one tip that matters: Don't skip the chill. Dried herbs taste like dust for the first hour, and overnight is when this turns into proper steakhouse ranch.
Why You'll Love This Ranch
- Thick enough to cling it coats lettuce and stays on a wing.
- No packet needed just pantry spices you already own.
- Dressing or dip change one ingredient and you have both.
- Better the next day so it's built for making ahead.
- Big pepper flavor which is what makes it taste like the restaurant.
What Makes Outback's Ranch Different?
Outback's ranch is thicker and more peppery than the bottled kind, and it has a reputation for being made in-house. Outback doesn't share its ingredient list, so this is my own copycat, built from the taste and texture: a mayo-heavy base, a buttermilk tang and a very generous hand with the pepper.
My test for any copycat is simple: does it taste like the memory, can a home cook make it reliably, and is there a shortcut? Here, the shortcut is doing it the night before and letting the fridge do the work.
Ingredient Notes
Exact amounts are in the recipe card below.
- Mayonnaise: the base of the whole thing. Use full fat for the right body.
- Sour cream: adds thickness and a clean tang without adding more mayo.
- Buttermilk: thins the dressing and gives it that signature ranch tang. Shake the carton well first.
- White vinegar: just a teaspoon, for a brightness that holds up after chilling.
- Dried parsley, dill and chives: the classic ranch herbs, and they keep the dressing stable for a week.
- Black pepper and cayenne: pepper is the star here. The cayenne is just a warm hum in the background.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Full-fat mayo. Light mayo makes a thin, sweet dressing. This is not the place to save calories.
- Buttermilk goes in slowly. My first batch got the whole lot at once and came out thin as milk. A splash at a time lets you stop right where you want it.
- Make it the night before. I do this whenever I can, because a rested ranch and a just-mixed ranch are two different sauces.
- Use coarse pepper. You should see it and taste it. Pre-ground dust disappears.
- Season cold. Salt tastes weaker once the dressing is chilled, so taste it again straight from the fridge.
- No buttermilk? Stir 2 teaspoons of lemon juice into 3/4 cup of whole milk and leave it for 5 minutes. It's not quite as tangy, but it works.
- Fresh herbs are welcome. Triple the amount if you swap them in for dried, and use the dressing within 4 days.
Outback Ranch
16
servings (2 tablespoons)10
minutes0
minutes110
kcal2
hours10
minutesA copycat version of the thick, peppery ranch at Outback Steakhouse: mayonnaise, sour cream and buttermilk whisked with garlic powder, onion powder, dried herbs and black pepper, then chilled so the flavors come together. Makes about 2 cups.
Ingredients
- For the Dressing
1 cup mayonnaise, full fat
1/4 cup sour cream
3/4 cup buttermilk, well shaken
1 teaspoon white vinegar
- Seasoning
1 tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon dried chives
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon coarse black pepper
1/2 teaspoon fine salt, plus more to taste
1/8 teaspoon cayenne pepper
Directions
- Stir the parsley, dill, chives, garlic powder, onion powder, pepper, salt and cayenne together in a small bowl.
- In a medium bowl, whisk the mayonnaise and sour cream until smooth, about 30 seconds.
- Add the buttermilk a splash at a time, whisking after each addition, until the dressing is smooth and pourable. Whisk in the vinegar.
- Whisk in the seasoning mix. Taste and add more salt or pepper if it needs it.
- Pour into a jar, seal and refrigerate for at least 2 hours, ideally overnight. The dried herbs need that time to soften and flavor the dressing.
- Shake or stir before serving. If it has thickened too much in the fridge, loosen it with a teaspoon of buttermilk at a time.
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Dressing vs Dip
Same flavor, one ingredient swap. Use this for whichever you need.
| Dressing | Dip | |
|---|---|---|
| Mayonnaise | 1 cup | 1 cup |
| Sour cream | 1/4 cup | 3/4 cup |
| Buttermilk | 3/4 cup | 1/4 cup |
| Texture | Pourable, coats lettuce | Holds on a chip |
| Best for | Salads, wraps | Fries, wings, veggies |
Ways to Use It
Use it on a wedge salad, drizzle it over a loaded baked potato, or set out a bowl for dunking. It's excellent with copycat Hooters fried pickles and Texas Roadhouse fried pickles, and I like it spooned over TGI Fridays potato skins on game day.
Storage
Keep it in a sealed jar in the fridge for up to 1 week, and give it a good shake before serving. It will thicken as it chills, so a teaspoon of buttermilk brings it back. Because it's made with mayonnaise and buttermilk, don't leave it out for more than 2 hours.
More Copycat Dressings and Sauces
If you're a ranch person, compare this with my Texas Roadhouse ranch dressing and Wingstop ranch, or try the smoky chipotle ranch. On the Outback side, my Outback honey mustard dressing is a good one to have in the fridge too.
You'll find plenty more in my copycat recipes collection.
Frequently Asked Questions
What is Outback ranch made of?
Outback doesn't publish its recipe, but its ranch is widely reported to be made in-house. Most copycats, including this one, start with mayonnaise and buttermilk, then add garlic, onion, herbs and plenty of black pepper. I add a little sour cream for body.
Is Outback ranch thicker than bottled?
Yes, it's noticeably thicker and more peppery than most shelf-stable bottled ranch. If you like it thinner, add a little more buttermilk one teaspoon at a time.
How do I turn this into a dip?
Cut the buttermilk to 1/4 cup and increase the sour cream to 3/4 cup. It's thick enough for chips, fries and raw vegetables, and it holds well on a party platter for about 2 hours.
How long does homemade ranch last?
Up to 1 week in a sealed jar in the fridge, or up to 4 days if you use fresh herbs. Go by the date on your buttermilk and mayo, and throw it out if it smells sour or separates in a way shaking won't fix.
Can I freeze ranch dressing?
I don't recommend it. Mayonnaise and buttermilk separate when they thaw, and the texture never fully comes back.
Can I use a ranch seasoning packet?
Yes. Use 1 tablespoon of a dry ranch mix in place of the herbs, garlic, onion and salt, keep the black pepper and cayenne, and taste before adding any more salt.
