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.
see more: Pulled Chicken Sandwiches with Creamy Ranch Sauce
Ranch Dressing Ingredients
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 altogether.
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 1/8 teaspoon of salt to create a paste then add to the rest of the ingredients.
How to Make Ranch Dressing
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?
To make homemade ranch, simply whisk together all the ingredients and refrigerate until you’re ready to serve it. If you prefer a thinner dressing, add more buttermilk.
How to Store Ranch Dressing
You’ll want to keep this homemade ranch in an airtight container or jar in the fridge. Because this salad dressing recipe calls for fresh herbs, you’ll want to eat it within two to three days of making it.
Can I Use a Buttermilk Substitute?
Theoretically, yes. I always buy real buttermilk specifically for this ranch recipe, but a buttermilk substitute (like lemon juice and regular milk) should be fine here since you’re only using 2 tablespoons.
Tips for the Best Ranch Dressing
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.
After you make this ranch, you can either enjoy it right away or store it in the fridge to give the flavors time to mingle. Note that the dressing may thicken up a bit once chilled. If that happens, stir in a little buttermilk to thin it out.
I don’t recommend adding more garlic than the recipe calls for, as it can quickly overpower the delicate flavor of the herbs.
More Homemade Salad Dressings to Make
- Easy Coleslaw Dressing
- Greek Salad Dressing
- Avocado Caesar Dressing
- Vietnamese Dressing (Nuoc Mam Cham)
- Lightened Up Poppyseed Dressing
- Asian Sesame Dressing
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.
Homemade Ranch Dressing
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
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried dill
- 1/4 teaspoon onion powder
- Pinch of cayenne pepper
Instructions
-
Mix all of the ingredients together in a small bowl. Add more buttermilk for desired consistency. Refrigerate until ready to serve.
Recipe Notes
Note: 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.
More Salad Recipes You’ll Love
- The Best Fattoush Salad
- Asian Ramen Noodle Salad
- BBQ Chicken Chopped Salad
- Caprese Zucchini Salad
- Classic Three Bean Salad
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Katrina @ Warm Vanilla Sugar says
Aww darn!! I made a ranch dressing from another blog this weekend and it was terrible!!! At least I have this recipe to tuck away for later. It looks great!
George SSF says
Looks nice!!! I can save this recipe as my favourite!!! Thanks for sharing!!!
Bella B says
I will have to try this. I love ranch on everything!
xoxoBella | http://xoxobella.com
Nick says
Same
Taylor @ Food Faith Fitness says
If I could ranch dressing ALL the things in life, I WOULD. Even my face, I love it that much.
This homemade dressing looks perfectly thick and creamy, and I definitely need to give ‘er a try! Pinned!
Kirsten says
Tried this tonight. Flavors were good. I would add 1/4 tsp salt instead. It was very salty with 1 tsp.
heidi says
I’m glad you gave it a whirl, and yes, salt is a very personal addition :)
Courtney says
Agree there was way too much salt!
Alya says
I think this depends on what mayonnaise you are using… if its homemade it may have less salt than store bought.
Eileen says
Agreed, for me it was so salty that it was inedible. I would just add a little bit of salt at a time.
Felicia says
Looks yummy + similar to one I used to make. Gonna try this, with the whole quantity of salt. Mayo + salt…tasty. So do you buy your buttermilk or do you do the el mako DIY (milk with a splash of lemon)?
:-)
heidi says
Hi Felicia. I use regular buttermilk, only because I specifically buy it for the recipe, but if you didn’t have it on hand, your method would likely work.
Alya says
This was excellent, thank you! At first it seemed too liquidy but i put it in the fridge over night and it was the perfect consistency by morning. I converted the recipe to cups and am making this by the jar-ful. It lasted up to a week before we gobbled up the whole thing… Not sure how much more time it would have stayed good but it was still super fresh tasting after a week.
Elizabeth Zuiker says
WOW , now that is some kind of explosive flavor!!!! Who would want to buy ranch dressing after that?
Your pic. Looked the most scrumptious so I thought I’d give it a whirl. I doubled the recipe. Made my own buttermilk with Braggs Apple cider vinegar. Used real mayo. Had no fresh garlic so I just used powered garlic. And I love dill so I added a little more. Put it in my blend tech and BOOM…. my husband was in love with me all over again!! It’s amazing how delicious food can do that to a man.
Thanks for saving our marriage!! Heidi
Sonia says
I love this recipe, can I share this to my friends, thanks very much
Heather says
I made a half serving for myself after I ran out of the store stuff. I may never go back!!! This is the best ranch I have ever had!!
katy likens says
Best ranch dressing recipe EVER! My husband and I are completely addicted. I’ve made about 5 batches in 2 weeks. That’s healthy, right? :)
heidi says
That is great news Katy! I’m so glad you’ve make the recipe part of your weekly routine :)
Laura says
I have been searching for an amazing homemade ranch dressing that will knock the socks off of my ranch-loving husband! This totally looks like it could be the winner! :)
Mary Lucia Smith says
This dressing is amazing! Best ranch recipe that i have tried! My 6 year old daughter even dipped it with vegetables! It was loved by our entire family!
heidi says
Mary, I’m so glad you guys enjoyed it!
Jeanmarie Johnson says
I made this dressing for a 4th of July BBQ.. Made enough to fill up a quart size mason jar. I added less salt and less garlic and used store bought buttermilk. I made Blue Cheese and Raspberry Walnut Vinaigrette also. The Ranch was a huge hit and had very little left. At one point I thought i would have to make more. My son (surprisingly) loved it and I will be making it again.
Joy says
Just made this. To serve tomorrow. Added more vinegar a bit of sugar and some chile powder. Tasted it and liked it
Joy says
When I added the chile powder it turned into more of a spicy ranch still delicious.
Caitlyn says
Thanks!! How long can this be stored in the fridge?
Elizabeth Campbell says
How long can I store this ranch dressing in my refrigerator?
Genea says
I loved this recipe! I substituted cilantro for the parsley and used it on Baja Fish Tacos, delicious!
heidi says
What a great idea to add to tacos! It’s so good on pretty much everything :) Thanks Geena!
Elizabeth Campbell says
I would like to know how long can I store this ranch dressing in my refrigerator?
Anna Wright says
I love this recipe .its really a mouth watering one.Looking for more similar recipes from you.
Andrea Christian says
Tastes just like ranch SHOULD taste!!
I made a homemade mayo with an avocado/coconut oil blend, and added the full amount of salt that the recipe calls for and it was perfect. I don’t have a garlic press (and my knife skills aren’t that up to snuff lol), so I substituted 1/2 tsp dried garlic powder for the clove. I’m writing this recipe down and I guarantee it’ll be a huge hit with my ranch-loving family!
Shelby says
I usually love your recipes but Just an FYI – I his was way too salty… should have halved the salt… had to double the rest of the ingredients to balance it out…
Heidi says
Hi Shelby, sorry you found it too salty. Did you use kosher salt or regular iodized salt? Iodized is saltier, could that be the problem?