Ranch Dressing
4.2
(29)
Homemade ranch dressing is unequivocally better than the store-bought stuff. There are countless recipes for it, but this version—made with buttermilk, fresh garlic, and a smattering of herbs—is the one we’ll always come back to.
Fresh, not dried, herbs are key for this recipe, adding bright, vibrant flavor and pretty flecks of green. Be sure to chop all the herbs very finely, particularly the fresh parsley, which can be tough and bitter when left in large pieces. The creamy condiment packs a punch thanks to another secret ingredient: dried mustard powder. The spice brings warmth and tangy depth to the dressing, complementing the acidic notes of the buttermilk.
This buttermilk ranch dressing recipe is flexible enough to adapt using the ingredients you have on hand. No chives in the fridge? Leave ’em out. Jar of mayo runneth dry? Substitute sour cream or Greek yogurt. Is that onion in your cabinet growing a suspicious green tail? Swap in onion powder. The one nonnegotiable ingredient is the dairy—but you can make a substitute for buttermilk by mixing regular milk with fresh lemon juice or white vinegar (let it sit for 5 minutes to thicken to the desired consistency).
This recipe for ranch dressing is easy for home cooks to pull off, requiring just 20 minutes in the kitchen. And a batch of it can be used in countless ways: Drizzle over lettuce as a ranch salad dressing, serve alongside chopped veggies on a crudités platter, or use as a dipping sauce for any number of foods (not a blue cheese fan? Dip your chicken wings in ranch). Goodbye, store-bought ranch. We won’t miss you.
Recipe information
Total Time
20 minutes
Yield
Makes about 1 cup
Ingredients
Preparation
In a small bowl, whisk together the mayonnaise and buttermilk. In a mortar and pestle, mash the garlic and onion with the fine sea salt to create a paste, or use a large heavy knife to mince and mash the garlic and onion with the salt into a paste. Add the garlic-onion paste and dry mustard to the buttermilk mixture and whisk well to combine. Add the chives, parsley, dill, and freshly ground black pepper and whisk well to combine. Season the dressing with additional fine sea salt.
Do Ahead: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
Ready to move on to green goddess or an Italian vinaigrette? More salad dressing recipes, right this way →
Recipe notes
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