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Homemade Buttermilk Ranch
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This dressing does it all – it can be used to dip chicken fingers to appease kids everywhere AND dress a healthy-ish salad – now that’s what I call range. Show me someone who doesn’t like ranch, and I’ll show you a liar. While I love a bottle of Hidden Valley as much as the next person, it has its place—and that place isn’t on my salad. Homemade buttermilk ranch is in a league of its own, far superior to the store-bought versions and incredibly versatile. I use a trifecta base of buttermilk, mayonnaise and sour cream to create a tangy and creamy ranch dressing, made complete with a combination of fresh and dried herbs and a touch of lemon juice.
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.
How to Serve 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:
- BLT Salad
- Grilled BBQ Salmon Collard Green Wraps
- Fried Pickles
- Homemade Crispy Chicken Nuggets
- Classic Wedge Salad
- Classic Buffalo Wings
Swaps and substitutions
Don’t have all the ingredients on hand? Make these easy swaps.
- 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.
- The fresh chives can be swapped for dried chives if needed.
- Try swapping the dried dill for fresh chopped dill. Use about 2 teaspoons (9g) of fresh chopped dill (it’s less potent than dried dill).
- The sour cream can be swapped for Greek yogurt for a lighter take on the dressing while still keeping the creamy consistency.
- To add a subtle hint of spice, try adding a few dashes of Tabasco hot sauce.
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 Store Ranch dressing
The dressing can be stored refrigerated in an airtight container for up to 4 days.
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.
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.