Easy Buttermilk Ranch
I've recently started making my own Buttermilk Ranch dressing at home, and it's a game-changer! The process is surprisingly simple, and the flavor is so much fresher and more vibrant than store-bought varieties. Plus, you can easily customize it to your taste.This recipe begins with a creamy base of mayonnaise and sour cream, enriched with tangy buttermilk for the classic ranch flavor. A splash of red wine vinegar and freshly squeezed lemon juice adds a refreshing brightness.For a burst of herbaceous flavor, I mix in minced shallots, chives, parsley, and garlic paste, along with a hint of celery seeds. Worcestershire sauce and Dijon mustard add depth and a subtle tang, while a pinch of kosher salt and black pepper brings all the flavors together.This homemade dressing is so versatile—it's perfect for salads, dipping, or drizzling over just about anything. Once you try it, you won't go back to store-bought!
Tools
- Measuring Cups & Spoons
Ingredients
- 180 ml mayonnaise , such as Hellmann's
- 180 ml sour cream or Greek yogurt
- 120 ml buttermilk
- 30 ml red wine vinegar
- 1.5 tablespoons worcestershire sauce
- 1 tablespoon fresh lemon juice
- ½ tablespoon dijon mustard
- ½ tablespoon shallot , minced
- ½ tablespoon chives , minced
- ½ tablespoon fresh Italian parsley
- 1 teaspoon garlic paste
- ½ teaspoon celery seeds
- kosher salt , as needed
- ground black pepper , as needed
Instructions
- In a medium-sized bowl, combine 1 cup of mayonnaise (like Hellmann's) and ½ cup of sour cream or Greek yogurt. Stir until they are well blended.
- Pour in ½ cup of buttermilk and 1 tablespoon of extra virgin olive oil. Whisk everything together until the mixture is smooth and creamy.
- Finely chop 1 tablespoon each of fresh chives, dill, and Italian parsley. If you don’t have fresh herbs, you can use 1 teaspoon of dried dill, chives, and parsley. Mash 1 small garlic into a paste and add it to the bowl.
- Add ½ teaspoon each of granulated garlic and granulated onion. Then, stir in ¼ teaspoon of ground black pepper and ¼ teaspoon of cayenne for a bit of heat. If you like, you can also add ¼ teaspoon of sugar to balance the flavors, but this is optional.
- Mix in 1 scant teaspoon of kosher salt. Then add 1 tablespoon of fresh lemon juice, white wine vinegar, or distilled vinegar. Adjust the acidity according to your taste by adding more or less vinegar or lemon juice.
- Give the dressing a taste and adjust the seasoning if needed. You might want to add more salt, herbs, or acid to suit your preference.
- For the best flavor, cover and refrigerate the dressing for at least an hour before serving. This allows the flavors to meld together.
Notes
How to Store
Keep dressing in an airtight container in the fridge for up to a week. Stir well before using. If it thickens, thin with a bit of buttermilk or milk.
Make-Ahead & Freeze
Buttermilk ranch dressing can be prepared a day ahead and stored in the refrigerator for up to 5 days. Keep it in an airtight container and stir well before use. Freezing is not recommended due to texture changes.
Nutrition Facts
Easy Buttermilk Ranch
Amount per Serving
Calories
91
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Trans Fat
0.02
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
2
g
Cholesterol
10
mg
3
%
Sodium
94
mg
4
%
Potassium
40
mg
1
%
Carbohydrates
1
g
0
%
Fiber
0.05
g
0
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
92
IU
2
%
Vitamin C
1
mg
1
%
Calcium
22
mg
2
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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