Try this homemade Buttermilk Ranch Dressing once and you will never use store-bought ranch dressing again, it just doesn’t compare.
Buttermilk Ranch Dressing
Homemade buttermilk ranch dressing is as easy as it gets, and it is far more tasty than store-bought bottled dressing.
I almost don’t even want to call them by the same name, because homemade ranch dressing is so much better and has more flavor than anything you can buy.
The smooth and creamy flavor of this buttermilk ranch recipe is perfect for every use you can think of, on salad and chicken, dipping french fries, drizzling over vegetables and pizza.
The sky is the limit for how to use this dressing.
Mayo – I prefer to use Duke’s mayo but use your favorite brand. Just don’t use Miracle Whip as it is already seasoned.
Sour Cream – Feel free to substitute reduced or fat-free versions. Or you can use plain yogurt.
Buttermilk – This gives the dressing that extra tang. You can always use your favorite milk instead.
Spices – Traditional spices include dill, chives, parsley, and garlic. Fresh herbs are best but dried will work in a pinch. You can also use garlic powder.
Lemon Juice – Use fresh if possible.
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How to make Buttermilk Ranch from Scratch
One: Finely chop the herbs. Juice the lemon.
Two: In a medium bowl, combine the mayo and sour cream. Add the herbs and lemon juice. Whisk to combine.
Three: Slowly add the milk and whisk until the desired consistency is reached. Transfer to a jar or storage container and store until ready to use.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
I would guess that ranch is the most popular salad dressing flavor in most of the country, it definitely is where I live.
And, I have seen people put ranch dressing on just about everything, but there is a major difference in the way it is made from place to place.
I will go out of my way to eat at certain restaurants because I know the ranch dressing there is beyond compare, so I had to come up with my own to have at home.
How to Make Homemade Buttermilk
- Add 1.5 teaspoons vinegar to a measuring cup.
- Add milk up to 1/2 cup.
- Stir and let sit for 5-10 minutes.
- Use in the recipe. It’s as easy as that!
What is the difference between buttermilk ranch and regular ranch?
Buttermilk ranch, as it states in the name, includes the extra tanginess of the buttermilk flavor from slightly aged milk/cream.
Other ranch dressings do not have that as an ingredient and usually use simply mayo and cream.
How long does it last?
If you make this buttermilk ranch dressing and store it in the refrigerator in a an airtight container you will get 7-10 days of life out of it.
Tips for No Leftovers
- If you don’t have fresh chives, parsley, dill, and garlic feel free to use dried herbs. Just use half the amount as dried herbs are stronger.
- Substitute sour cream for Greek yogurt if you like.
- Add in a pinch of onion powder for more flavor.
- A dash of Worcestershire sauce or hot sauce is a great way to kick it up a bit.
- You can always use regular milk instead of buttermilk if you prefer or don’t have it.
Favorite Dressings and Sauces
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
You’re going to wonder why you never made your own Buttermilk Ranch Dressing before, and I want to hear your thoughts and what you used it on in the comments below. Let me hear all about it, your life will be changed I bet.
More Easy Recipes
- 1 cup mayonnaise
- ½ cup sour cream
- Juice of 1 lemon (large)
- 1 tablespoon fresh dill (minced) or 1 teaspoon dried
- 1 tablespoon fresh chives (minced) or 1 teaspoon dried
- 2 teaspoons fresh parsley (minced) or 1 teaspoon dried
- 1 clove garlic (finely minced) or ½ teaspoon garlic powder
- ½ cup buttermilk or more as needed for consistency
- Chop herbs finely.
- Juice the lemon.
- In a medium bowl combine the mayo and sour cream.
- Add the herbs, spices, and lemon juice. Stir to combine.
- Slowly add the buttermilk while stirring until you reach the desired consistency.
- Transfer to an air tight storage container or jar with lid and store in refrigerator until ready to use.
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 224Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 21mgSodium: 209mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 1g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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