Buttermilk Ranch Dressing is a magical thing. It’s served in the fanciest of restaurants and also along side dino nuggets at lunch hour. My kids will literally eat anything if they have ranch to dip it in. And I’ll be honest; I will too. I grew up in a house where there was a pitcher that was constantly filled. It sat on pretty much every table of every meal we ate. It was always the Hidden Valley seasoning packs that I still love today. But there’s no bottled Ranch dressing that competes with this recipe – it’s the BEST! It’s also so, so easy. Like, really easy. I keep most of this stuff on hand so it’s quick to whip up.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Mayonnaise and buttermilk – I use a classic base of tangy buttermilk and mayo. While I use reduced-calorie mayo in a lot of my cooking, I don’t recommend it here. It definitely changes the flavor and it’s simply not as good. You can adjust the amount of buttermilk you use to get the consistency just how you like it (thinner, thicker, etc.). Feedback from readers suggests that its’s worth it to use a good name-brand mayonnaise here like Best Foods/ Hellman’s.
- White vinegar
- Dried parsley
- Dried dill
- Garlic powder
- Onion powder
- Dried chives
- Black pepper
- Seasoned salt – like Lowrey’s. If you don’t have this, just sub another salt.
- Dry mustard
How to Make Buttermilk Ranch Dressing
- You can make this in a blender, or a bowl. I usually toss it in the blender, but either way works!
- Literally just put all ingredients together and either blend or whisk!
- For best flavor, allow the dressing to chill for a couple of hours before using. It will also thicken after being stored in the fridge.
Storing and Other Tips
- Store finished dressing in an airtight container in the refrigerator and enjoy within 1-2 weeks for best results.
- The only thing that would make a salad with homemade ranch even better is homemade croutons, so you may want to whip up a batch of those while you’re at it. Dipping homemade croutons into homemade ranch is probably one of my most favorite things ever.
- This Basil Buttermilk Ranch Dressing is also a super-amazing variation of this dressing.
- If you’re out of buttermilk, a mixture of milk and lemon juice or vinegar can be used in a pinch at a ratio of 1 tablespoon lemon juice or vinegar to one cup of milk. Let the mixture sit for a few minutes to thicken before using.
Buttermilk Ranch Dressing
A quick and easy homemade Ranch dressing recipe that everyone loves!
Servings 2 tablespoon servings
Ingredients
- 1 cup mayonnaise
- 1/2 cup buttermilk
- 1/2 teaspoon white vinegar
- 1 teaspoon dried parsley
- 1/8 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 1/2 teaspoon dried chives
- 1/8 teaspoon black pepper
- 1/4 teaspoon seasoned salt like Lowreys
- 1/8 teaspoon dry mustard
Instructions
- Combine all ingredients in a blender or a bowl and blend or whisk until smooth
- For best results, let chill for 2 hours or more for flavors to intensify. Dressing will also thicken after being stored in the fridge.
Notes
- Different mayonnaise brands produce different consistencies in this recipe. I almost always use Best Foods, so for me, about the ratio listed seems to be perfect, but that same amount is sometimes incredibly thick or incredibly thin for others. So just keep that in mind. Mix everything together and then add more buttermilk until it’s perfect for you.
- All spices and herbs listed below are dried. If substituting fresh, use the ratio 1 part dry = 3 parts fresh. If using fresh herbs, blend everything except herbs first and then lightly pulse in the herbs.
- Store finished dressing in an airtight container in the refrigerator and enjoy within 1 week for best results.
Nutrition
Serving: 2tablespoons, Calories: 136kcal, Carbohydrates: 1g, Protein: 1g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 9mg, Sodium: 178mg, Potassium: 38mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 450IU, Vitamin C: 4mg, Calcium: 19mg, Iron: 0.2mg
Calories: 136kcal
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Questions & Reviews
Just made this recipe, its fantastic, it would fit in perfectly in any restaurant.
This makes me want to throw away every MSG-filled container of Ranch in my fridge. Call me a hater- but I’ve never really *loved* Hidden Valley ranch… but it’s the only kind my hubby will buy. I vow to convert him! Thank you!
Sara, I thought I’d already done this, but apparently not! Your ranch dressing recipe is pure perfection and I posted it on my own blog a while back: http://cheesewithnoodles.blogspot.com/2011/10/ranch-dressing.html We love it, I have not purchased salad dressing since I first made yours. Also, like Theresa Hoff noted, I’ve had my dressing turn out different thicknesses. I measure carefully so it’s quite confusing, but about half the time it turns out either really runny or really thick and I have to adjust. I have no allegiance when it comes to mayonnaise brands so I’m willing to bet it’s because I use different brands sometimes!
I have been following your site for over a year and frankly with 7 kids you have been a lifesaver for me, speaking as a mom, housewife and farm wife, anyway, I thought your buttermilk quantity was off, UNTIL…I used Hellmann’s mayonnaise tonight! Now I know I probably shouldn’t be naming names, but since the get go I have been using Kraft mayonnaise and NEVER put that much buttermilk in the recipe as it was waaay to watery, so getting back to tonight’s version, I was completely amazed at how thick it was with H’s and needed to add the full amount. What a truly great recipe and simple…haven’t bought a bottle in the store since!! I just needed to share this with you and your readers,thanks so much.
I have made ranch before but never put dill in it!
Do you have a recipe for the ranch from Bajio.
Wow! I’ve made ranch a couple times before and it was always kind of blah. Not bad but not as good as store bought. Just finished making this and it is SO good! We usually buy the refrigerated Lighthouse brand ranch (it’s a lot better than the kind that comes in an unrefrigerated bottle) and this is at least as good as that even though it hasn’t had time for the flavors to meld. I’m very impressed, but then again all of your recipes that I’ve tried have come out wonderfully 🙂 Now if only I could buy 1 cup cartons of buttermilk! Looks like I’ll have to make biscuits whenever I make salad dressing now 😀
Also like Sara has mentioned a couple times in the comments, the consistency of the dressing is perfect and like any other ranch. Not too thick at all. Measurements must be off if it turns out thick 🙂
you can freeze buttermilk. …not so good to drink after freezing, but just fine in dressings and dips.
Down any grocery store spice aisle is a delicious little bottle called “ACCENT” add a dab of that to a Ranch recipe, and holy smokes! You’ll die! yummmmmmmmmmmmmmmmmmmm
Be careful with the Accent, it is pure MSG. No good for people who are sensitive to it, but wonderful for people with no sensitivity. Fun fact: MSG is the seaweed extract referred to in those Boar’s head commercials.
I cannot believe I’ve found this. I love ranch but its not that easily available here commercially in UK!!! I’m pinning this to try. Thanks so much 🙂
Yes, the recipe is correct. I think it's safe to say you measured something wrong since there are almost equal parts buttermilk and mayo- it definitely has a salad dressing consistency!
Is there really only supposed to be 1/4 tsp vinegar? After I whisked the mayo and the buttermilk, and then added the vinegar is was still very thick – it didn't seem to take on the consistency of salad dressing.