Homemade Buttermilk Ranch Dressing + VIDEO

Tangy mayo, buttermilk, herbs and spices give this homemade buttermilk ranch dressing recipe and flavor that doesn’t compare to store bought.

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Did you know ranch dressing is the number one salad dressing in the U.S? When I was forced to eat salads as a kid, it was definitely my salad dressing of choice. I would drown my bowl of chopped iceberg lettuce, hoping the creamy taste would mask the flavor of the vegetables buried underneath and essentially undoing any of the good my mother was hoping to achieve by making me eat my vegetables.

I’m not as adverse to salads today, but I’ve lost my taste for bottled ranch dressing. Maybe because commercially produced ranch dressing has nothing on the vibrant and tangy flavors of my homemade buttermilk ranch dressing.

How to Make Buttermilk Ranch Dressing

The base of the salad dressing is nothing more than mayonnaise and buttermilk. You can use your favorite store brand jar of mayonnaise. But if you really want to take things up a notch in the flavor department, try making your own homemade mayonnaise instead. It’s super easy and takes less than five minutes to whip up a batch (plus, any leftover mayo is divine on a bacon and tomato sandwich.

Whisk together two cups of mayonnaise and 1-2 cups of buttermilk. For a thicker dressing, use less buttermilk. Use more buttermilk for a thinner dressing, although the dressing will thicken up once it’s chilled.

Once the mayo and buttermilk are combined, whisk in 1/2 teaspoon of garlic powder, one teaspoon of onion powder, 3/4 teaspoon of ground black pepper, two teaspoons of salt, two teaspoons of dried parsley, 1 ½ teaspoons of dried dill and 1 ½ teaspoons of dried chives. If you have fresh herbs at your disposal, by all means use them! Dried herbs are more concentrated than fresh, so double the amount of fresh herbs that the recipe calls for. For example, instead of using two teaspoons of dried parsley, use four teaspoons of fresh.

How to Store Buttermilk Ranch Dressing

Since this is a dairy-based product, you’ll need to store the buttermilk ranch dressing in the refrigerator. Any foodsafe container with a lid will be suitable. I like to keep mine in a mason jar with a reusable screw top lid. If stored properly, buttermilk ranch dressing will last up to two weeks.

Use Buttermilk Ranch Dressing in these recipes

• Cheesy Ranch Roasted Potatoes
• Cornbread Salad

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5 from 1 vote

Buttermilk Salad Dressing

Tangy mayo, buttermilk, herbs and spices give this homemade buttermilk ranch dressing recipe and flavor that doesn’t compare to store bought.

Course Condiments

Cuisine American

Servings 2 cups

Calories 130kcal

Author Lisa B.

Ingredients

• 2 cups mayonnaise
• 2 cups buttermilk see notes
• 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 3/4 teaspoon ground black pepper
• 2 teaspoons salt
• 2 teaspoons dried parsley
• 1 ½ teaspoons dried dill
• – 1 ½ teaspoons dried chives

Instructions

• Whisk together the mayonnaise and buttermilk in a medium mixing bowl.
• Add the seasonings. Whisk again until the herbs and seasonings are thoroughly combined.
• Transfer the dressing to an airtight container with a lid and store it in the refrigerator.

Video

Notes

For a thicker dressing, only use one cup of buttermilk. For a thinner dressing, use two. The dressing will thicken up as it chills.

If stored properly, buttermilk ranch dressing will last up to two weeks.

Nutrition

Serving: 2tablespoons | Calories: 130kcal | Carbohydrates: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 230mg | Sugar: 1g