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Wingstop Ranch Sauce (Copycat)

An incredibly easy, 3-ingredient copycat recipe that perfectly recreates the famous, ultra-creamy, and herbaceous Wingstop restaurant buttermilk ranch dressing.
Print Recipe
Prep Time 5 minutes
Total Time 35 minutes
Servings: 12 tablespoons
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 1 cup heavy mayonnaise Full fat, brands like Hellmann's or Best Foods recommended
  • 0.5 cup cultured buttermilk Real dairy buttermilk, well shaken
  • 1 packet Hidden Valley Restaurant Style Ranch Seasoning Or 3 tablespoons from a bulk container
Optional Add-ins
  • 1 pinch MSG For extra restaurant-style umami flavor
  • 1 pinch black pepper Freshly cracked
  • 0.25 tsp dried dill weed For extra herbaceous flavor

Equipment

  • Medium mixing bowl
  • Wire whisk
  • Measuring cups
  • Airtight container or mason jar

Method
 

  1. In a medium mixing bowl, combine the heavy mayonnaise and the cultured buttermilk.
  2. Sprinkle the entire packet of Restaurant Style Ranch seasoning evenly over the wet ingredients. Add optional MSG, pepper, or dill if using.
  3. Using a wire whisk, vigorously mix the ingredients together for 1 to 2 minutes until completely smooth and no lumps of mayonnaise remain.
  4. Cover the bowl tightly or transfer the sauce to an airtight mason jar.
  5. Place in the refrigerator to chill for at least 30 minutes (2 hours is ideal) to allow the herbs to rehydrate and the sauce to thicken.
  6. Give the chilled ranch one final stir before serving with wings, vegetables, or chips. Store leftovers in the fridge for up to 2 weeks.

Notes

Do not substitute the fresh buttermilk for the milk/vinegar trick, as it will alter the thickness and authentic flavor. The dressing will appear thin immediately after whisking but will thicken significantly in the refrigerator.