There’s no need to buy it from the shelves, homemade buttermilk ranch dressing is one of the easiest, and tastiest, dressings to make from scratch.
I have a go-to salad dressing that I have to admit, I’m rather famous in the family for.
It’s a vinaigrette with tarragon and is made in our house on a rotation of at least once a week. Why haven’t I posted it on the blog yet? I’m asking myself that same question. I need to remedy that stat.
This homemade buttermilk ranch dressing isn’t one I make too often, but when I do, it is pretty much drizzled, dipped and guzzled down so there’s never much left over. I’m sharing it today as a preview of what’s coming your way tomorrow, where it is going to lace not a salad, but a sandwich that will leave you wishing for one more handful of potato chips, and just one more drizzle and dip of ranch dressing, because as Smudge declares, “Mom. This. Is. So. Good.”
She’s right you know.
About the Recipe
Obviously ranch dressing is a favorite for green salads. I prefer it on a crisp cuts of iceberg with fresh tomatoes and slices of avocado. But what you’ll usually find me using it for is dipping my pizza crust into. Yep, I’m one of those.
There really is no need to buy those little packets of pre-portioned dried ranch mix. This dressing comes together quick with no fuss. Maybe a few licks of your finger, but who would fuss about that?
This dressing gets its tang from the combo of mayo, sour cream and buttermilk. I used full-fat ingredients, but if you want to create your own lower calorie versions, you can simply sub low fat mayo, sour cream or give Greek yogurt a try. Buttermilk is naturally low fat so you’re in the clear there. I like my dressing on the thicker side (reflected in the amounts in the recipe below), so add more buttermilk to your preference.
Fresh herbs are essential here, but I do like to use dried dill in this recipe as it’s a bit more concentrated in flavor. If you simply don’t have the fresh herbs, go for dried, a much better option than skipping all together.
You’ll find the recognizable taste of ranch comes from the nugget of garlic in the dressing. I pretty much always prefer pressing my garlic but if you don’t have a garlic press, simply mash the garlic in an 1/8 teaspoon of salt to create a paste then add to the rest of the ingredients.
- 3 tablespoons mayonnaise
- 2 tablespoons buttermilk
- 2 tablespoons sour cream
- 1 teaspoon champagne or white vinegar
- 1 clove garlic, pressed or finely minced
- 1 tablespoon chopped chives
- 1 tablespoon Italian parsley, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried dill
- ¼ teaspoon onion powder
- Pinch of cayenne pepper
- Mix all of the ingredients together in a small bowl. Add more buttermilk for desired consistency. Refrigerate until ready to serve.
The pic below is a sneak peek of what we’re dressing tomorrow and Smudge is right. It. Is. So. Good.
See you tomorrow.
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