Buttermilk Ranch Salad Dressing
Inside: The trick to making a quick and easy buttermilk ranch dressing recipe with mostly pantry staples.
This simple buttermilk ranch salad dressing is easy to make in 5 minutes with a few dried spices and everyday ingredients. The dressing thickens as it chills, and you’ll love it on salads, as a dip for crudité, potato chips or chicken wings.
Once you try this buttermilk ranch salad dressing you’ll never buy a bottle of it again because this homemade ranch is better.
My Mom taught me how to make homemade dressings before I turned 10, so I’ve never bought a jar of buttermilk ranch, a bottle of Thousand Island, or a foil packet of DIY Italian.
Look in my fridge, and instead of a door loaded with crusty, half-filled bottles of WishBone or Good Seasons, you might see one or two mason jars of light, herby vinaigrettes or thick, creamy dressings.
On this site, I’ve shared 15 homemade dressings plus countless more to pair with specific grain and salad recipes. Some popular ones include this Simple Lemon Vinaigrette, Green Goddess Salad Dressing, Creamy Anchovy Vinaigrette, and Southwestern Honey Lime Dressing.
Making salad dressings from scratch requires very little effort; it usually takes 5-10 minutes of prep, and the flavor difference between homemade and store-bought is night and day.
Why you’ll love this recipe:
- It’s thick, creamy and delicious.
- It can be made ahead.
- Stores well in the refrigerator.
- Buttermilk ranch salad dressing takes well to substitutions and additions.
- Works as a dressing, dip or spread.
- You only need nine everyday ingredients.
Ingredients:
- Buttermilk–you can use low-fat or full-fat buttermilk.
- Mayonnaise–we like Duke’s or Hellman’s.
- Garlic Powder–from your spice drawer (make sure it’s in date for the best flavor).
- Onion Salt–also from the spice drawer.
- Dried Dill–you can also use fresh dill, but since I always have dried dill in the pantry, it’s convenient for making this homemade ranch.
- White Wine Vinegar–the dressing needs a bit of acidity and I prefer white vinegar to red to avoid tinting the color of the dressing; you could also substitute lemon juice.
- Kosher Salt–or sea salt.
- Black Pepper–freshly ground has the best flavor.
- Fresh Parsley–use either flat leaf or curly.
Step-by-step instructions:
- Chop the parsley and assemble and measure each of the ingredients.
2. Combine the mayonnaise and buttermilk in a medium bowl. Whisk until the mixture is smooth.
3. Add the remaining ingredients to the buttermilk mixture.
4. Whisk until the ingredients are well combined and taste for seasonings. Adjust to your tastes as needed.
Pro-Tips:
- Buttermilk ranch salad dressing will thicken as it chills, so refrigerate for a few hours before using if you like a thick and creamy consistency.
- You can easily substitute fresh dill for dried (I use dried for convenience because I always have it on hand). If you’re swapping fresh for dried, you’ll need to double the herbs because the dried is more potent and concentrated than fresh.
Variations:
- Add a squeeze of lemon juice to brighten the flavors.
- Add a combination of fresh chopped herbs. Try chives, tarragon, marjoram, thyme or mint – Measure two tablespoons of fresh herbs.
- Swap garlic powder for two cloves of fresh minced garlic (if you do this, use the dressing within 3-4 days because the garlic can become quite potent the longer it sits).
- For a lighter buttermilk ranch dressing, swap ½ cup of the mayo for Greek yogurt.
- Use half a cup of mayo and half a cup of sour cream for more richness.
Storage:
- This buttermilk ranch dressing recipe can be stored in an airtight container or a glass jar with a resealable lid for 5-7 days in the fridge. If fresh garlic is substituted, it can be stored for up to 4 days. Longer than that, and the garlic flavor intensifies and can be potent.
FAQs
In a word, buttermilk gives the creamy dressing a tangy note and a slightly thinner drape.
It can last 5-7 days in an airtight jar. If using fresh garlic instead of garlic powder, the flavors may intensify, and it’s best to use it within 4 days.
More salad dressing recipes you’ll love:
- Creamy Black Garlic Vinaigrette
- Kale Salad Dressing
- Curried Mango Salad Dressing
- Champagne Vinaigrette
- Homemade Russian Dressing
Buttermilk Ranch Salad Dressing
SPECIAL EQUIPMENT:
- glass jar with resealable lid for storing
INGREDIENTS:
- 1 cup mayonnaise (I like Hellman’s or Duke’s)
- ½ cup buttermilk shaken
- ¾ teaspoons garlic powder
- ¾ teaspoons onion salt or onion powder
- 1½ teaspoons dried dill
- 2 teaspoon white wine vinegar
- 1 tablespoon fresh parsley finely chopped
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
DIRECTIONS:
- In a medium bowl, combine 1 cup mayonnaise, and ½ cup buttermilk. Whisk until smooth.
- Add 2 teaspoon white wine vinegar, ¾ teaspoons garlic powder, ¾ teaspoons onion salt, 1½ teaspoons dried dill, 1 tablespoon fresh parsley,and whisk until the ranch dressing is smooth and creamy.
- Taste for seasonings and adjust as needed as needed.
- Transfer the dressing to a glass container with a lid (I use a canning jar) and refrigerate for several hours so the flavors can marry and the dressing thickens.
- Dressing will keep up to one week in the refrigerator.
RECIPE VIDEO:
NOTES:
NUTRITION:
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When I lived in the states I became obsessed with ranch dressing but it’s quite hard to get hold of here in the UK, I need to give this recipe a try!
Definitely try it if you love ranch dressing!
Nothing beats a traditional Buttermilk Ranch dressing made from scratch. Yum Lisa! I want to make this and dip everything in in…starting with french fries 😉 Just pinned!
I’m going to try this. I’ve been looking for a good “restaurant style” homemade Ranch dressing. It’s about 1,000 times better than the packet or buying it in a bottle!
I hope you enjoy it, Jill! Homemade is always better than the bottle.
Homemade ranch dressing is SO much better than the bottle. Love the buttermilk touch! Wish I had some for my salad today!!
I’ve been wanting to try homemade ranch and this looks amazing! On the to-do list!
I totally agree – there is nothing like fresh herbs! This dressing sounds delicious – homemade is always best!
Thanks, Lauren!