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 freshly squeezed lemon juice adds a refreshing brightness.For a burst of herbaceous flavor, I mix in minced chives, parsley, and garlic paste, along with a hint of celery seeds. 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!
Ingredients
- ½ cup sour cream or Greek yogurt
- ½ cup mayonnaise , such as Hellmann's
- ¼ to ½ cup buttermilk , adjust to desired consistency
- 1 tablespoon fresh lemon juice or red or white wine vinegar
- ½ tablespoon chives , minced
- 1-½ teaspoons dried dill
- ½ tablespoon fresh Italian parsley, minced or 1 teaspoon dried parsley
- ½ teaspoons granulated or powder onion
- 2 garlic cloves , mashed into a paste or finely minced or ½ teaspoon granulated or powder garlic
- ½ teaspoon kosher salt , as needed
- ¼ teaspoon ground black pepper , as needed
- ⅛ teaspoon sugar optional
Instructions
- Combine all the ingredients in a medium bowl.
- Mix thoroughly until well combined.
- Adjust the seasoning with salt and pepper to taste.
- Serve immediately or store for later use.
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.