Homemade Buttermilk Ranch
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This homemade buttermilk ranch is a creamy, tangy, herb-packed dressing made with buttermilk, mayonnaise, sour cream, and a blend of fresh and dried herbs for a flavor that’s far superior to anything store-bought. It comes together in minutes and delivers that classic restaurant-style ranch taste with a fresher, more customizable edge. Perfect as a dip, dressing, or sauce, this versatile staple works across everything from salads to snacks. If you want to make more easy, flavor-forward staples at home, try this ramp butter (which hits all the notes for spring!) or my homemade BBQ sauce next.
Why You’ll Love This Recipe
- Better than bottled – Fresh herbs and real dairy create a brighter, more balanced flavor than store-bought versions.
- Quick and easy – Comes together in just minutes with simple pantry and fridge staples.
- Super versatile – Works as a dip, dressing, or sauce across a wide range of dishes.
Key Ingredients in This Recipe
- Buttermilk – The typical American buttermilk is low-fat. It also has a rich, tangy flavor that complements the herbs in this dressing. The buttermilk helps to thin out the mayonnaise and sour cream for a creamy, pourable salad dressing consistency.
- Mayonnaise – The eggy and rich flavor of the mayo complement the dried herbs in the dressing. Use store bought or homemade mayonnaise.
- Sour cream – Sour cream adds a tangy flavor while keeping the texture thicker. It also balances the “egginess” of the mayonnaise. I recommend using a full-fat sour cream for the best texture.
- Lemon – A little freshly squeezed lemon juice helps to brighten the sauce and complement the creamy mayonnaise base.
- Chives – Some finely chopped chives add a fresh element to the recipe.
- Dried herbs – I season the ranch with a combination of dried dill, onion powder, garlic powder, dried parsley and mustard powder.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Let the ranch sit in the refrigerator for at least 30 minutes before serving so the flavors can fully meld and develop.
Swaps and Substitutions
- Buttermilk: Make your own by adding lemon juice or vinegar to milk and letting it sit for 5 minutes.
- Sour cream: Greek yogurt can be used for a lighter, tangy alternative.
- Fresh herbs: Dried herbs can be used instead, though fresh will provide a brighter flavor.
- Mayonnaise: Use a lighter mayo or avocado oil-based version for a different flavor profile.
- Spice level: Add hot sauce or extra garlic for more kick.
How to Make Homemade Buttermilk Ranch (Step-by-Step)
In a small mixing bowl whisk together the buttermilk, sour cream and mayonnaise until completely combined and smooth. Add the chives, lemon juice, dill, onion powder, garlic powder, parsley, pepper, mustard powder and salt.
Whisk to combine. Cover and refrigerate until ready to serve. The sauce can be made up to 4 days in advance.
How to Serve Homemade Ranch Dressing
While ranch can be used for anything from dipping fresh vegetables like carrots, celery and cauliflower, to making salads and sandwiches, below are a few of my favorite recipes to serve it with:
- Classic Buffalo Wings
- BLT Salad
- Grilled BBQ Salmon Collard Green Wraps
- Fried Pickles
- Homemade Crispy Chicken Nuggets
- Classic Wedge Salad
How to Store Homemade Ranch Dressing
- Refrigerator: Store homemade buttermilk ranch in an airtight container for up to 4 days.
- Container: Use a sealed jar or container to maintain freshness and prevent absorption of other flavors.
- Stir before serving: Mix well before using, as ingredients may separate slightly over time.
- Do not freeze: Freezing will affect the texture and cause separation.
FAQ – Frequently Asked Questions
The dressing can be stored refrigerated in an airtight container for up to 4 days.
Ranch can be used for anything from dipping fresh vegetables like carrots, celery and cauliflower, to dressing salads and sauce on sandwiches.
If you only have milk, but not buttermilk, you can make your own at home by adding an acid like vinegar or lemon juice to whole milk. For every 1 cup (240g) of whole milk, stir in 1 tablespoon (15g) of lemon juice or vinegar. Stir together and let sit for 5 minutes before using.
Fresh herbs, real buttermilk, and no preservatives result in zestier, more vibrant flavor than the processed versions you buy in stores! Plus it’s more easily customizable.
Yes! Greek yogurt is a great substitute for sour cream – it adds creaminess and tang without altering the consistency too much.
Other Recipes to Try
If you loved making this buttermilk ranch dressing from scratch, give these homemade dips a try and follow me on Instagram:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Homemade Buttermilk Ranch
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Ingredients:
- ½ cup buttermilk
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons diced chives
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon dried dill
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon mustard powder
- ¼ teaspoon kosher salt
Instructions:
- In a small mixing bowl whisk together the buttermilk, sour cream and mayonnaise until completely combined and smooth. Add the chives, lemon juice, dill, onion powder, garlic powder, parsley, pepper, mustard powder and salt.
- Whisk to combine. Cover and refrigerate until ready to serve. The sauce can be made up to 4 days in advance.
Notes:
Nutrition:
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So easy to make and love that I know what ingredients are going in instead of the store bought stuff. A staple in my fridge!
so happy to hear it! Thanks for sharing!
I love this recipe. We are trying to cut back on ingredients that I don’t know what they are and this was perfect.