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Hot Honey Ranch Sauce Recipe
Mary Johnson

Hot Honey Ranch Sauce

A creamy, tangy ranch-style sauce with sweetness and chili heat. Makes about 1 cup (16 tablespoons) and takes about 10 minutes to prepare.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 1
Course: Sauce
Cuisine: American
Calories: 10
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tbsp hot honey
  • 1 –2 tbsp buttermilk
  • 1 tbsp fresh lemon juice
  • 1 tbsp finely chopped fresh dill
  • 1 tsp finely chopped fresh parsley
  • ½ tsp dried chives
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp kosher salt
  • ⅛ tsp freshly ground black pepper
  • Pinch of cayenne pepper optional

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Covered container for refrigeration

Method
 

  1. Whisk mayonnaise, sour cream, hot honey, lemon juice, and 1 tbsp buttermilk until smooth.
  2. Stir in the dill, parsley, chives, garlic powder, onion powder, salt, and black pepper.
  3. For a thinner sauce, gradually whisk in the remaining buttermilk.
  4. Taste and adjust the sweetness, heat, acidity, salt, or thickness as needed.
  5. Cover and refrigerate for 10–15 minutes before serving, then stir.

Notes

  • Use 1 tbsp buttermilk for a thick dipping sauce and up to 2 tbsp for drizzling.
  • Add cayenne for extra heat without adding more sweetness.
  • Store covered in the refrigerator at 40°F (4°C) or below.
  • For best quality, use within 3–4 days.
  • Do not freeze, as the sauce may separate or become grainy.