Buttermilk Ranch Dressing Recipe
Buttermilk is what separates real ranch from a plain mayonnaise-and-herb dressing, its tang and thinner consistency balance the richness of the mayo and sour cream and let fresh herbs come through clearly instead of tasting muted.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 8
Ingredients
- 3/4 cup buttermilk
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
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Instructions
- 1Whisk together the mayonnaise and sour cream in a medium bowl until smooth.
- 2Whisk in the buttermilk a little at a time until fully incorporated and smooth.
- 3Stir in the chives, dill, parsley, garlic powder, onion powder, salt, and pepper.
- 4Taste and adjust seasoning, then refrigerate for at least 30 minutes before serving to let the flavors meld.
- 5Whisk again before serving, as it may thicken slightly in the fridge; thin with a splash more buttermilk if needed.
Tips & variations
- Thin with extra buttermilk for a pourable salad dressing, or keep it as is for a thicker dip consistency.
- Fresh herbs give the brightest flavor, but 1 teaspoon each of dried dill and parsley work in a pinch if fresh isn't available.
- A dash of hot sauce or a pinch of cayenne turns this into a spicy ranch variation.
Storage & reheating
Refrigerate in an airtight jar or container up to 1 week. No reheating needed; this is served cold. Whisk or shake well before each use, as it may separate slightly on standing.
Nutrition
A rich dressing due to the mayonnaise and sour cream base; use in moderation as a topping rather than as a base for a large bowl of greens.
Tips from the Tulo kitchen
- Real buttermilk, not a soured-milk substitute, makes a real difference in this recipe since its tang and thinner texture are what the dressing depends on, unlike in baking where a substitute usually passes unnoticed.
- Let the dressing sit at least 30 minutes before tasting for seasoning, it tastes noticeably different, and better, once the flavors have had time to meld.
FAQ
Can I use milk with lemon juice instead of real buttermilk?
It works in a pinch, but real buttermilk gives a tangier, thicker result that's closer to classic ranch flavor. Since buttermilk is the defining ingredient here, using the real thing makes a bigger difference than it would in most baking substitutions.
How long does homemade ranch dressing last?
About a week in the refrigerator, stored in an airtight container. It doesn't contain the preservatives bottled ranch does, so use fresh dairy and plan to finish it within that window.
Can I make this dressing thicker for a dip?
Yes, use less buttermilk, starting with about half the amount and adding more only if needed, to make a thicker, dip-consistency version of the same recipe.
