Tangy mayonnaise, buttermilk, and a blend of herbs and spices make this homemade buttermilk ranch dressing far more flavorful than any store-bought version.
Ranch dressing is the most popular salad dressing in the United States. As a kid I relied on it to cover the taste of raw vegetables, drowning a bowl of iceberg lettuce so the creamy dressing masked the greens. Now I enjoy salads more, but I prefer making my own dressing. This homemade buttermilk ranch has a bright, tangy flavor that outshines bottled varieties.
If you want even better depth, use a good-quality mayonnaise or make your own homemade mayonnaise. It takes only a few minutes to prepare and transforms the dressing, plus any leftover mayo is delicious on sandwiches.
How to Make Buttermilk Ranch Dressing
The dressing starts with a simple base: mayonnaise and buttermilk. Combine the two, then add seasonings and herbs to create a classic ranch profile. Adjust the buttermilk to control the consistency — less for thicker dip-like dressing, more for a pourable salad dressing. Chilling also helps the dressing thicken and the flavors meld.
Whisk together two cups of mayonnaise and 1–2 cups of buttermilk. For a creamier, spoonable dressing use one cup of buttermilk. For a thinner pourable dressing use two cups; remember the dressing will firm up after refrigeration.
After combining the mayo and buttermilk, whisk in the seasonings: ½ teaspoon garlic powder, 1 teaspoon onion powder, ¾ teaspoon ground black pepper, 2 teaspoons salt, 2 teaspoons dried parsley, 1½ teaspoons dried dill, and 1–1½ teaspoons dried chives. Taste and adjust salt or herbs to your preference.
If you have fresh herbs on hand, feel free to use them. Fresh herbs are less concentrated than dried, so double the quantity called for in dried measurements—for example, substitute 4 teaspoons fresh parsley for 2 teaspoons dried.
This buttermilk ranch makes an excellent dip for chicken wings or drumsticks and is equally good drizzled over a grilled shrimp salad or a composed vegetable bowl.
How to Store Buttermilk Ranch Dressing
Because this dressing contains dairy, always store it refrigerated in an airtight container. A mason jar with a tight-fitting lid works well. Properly chilled and sealed, the dressing will keep for up to two weeks. Always check for off smells or changes in texture before using.
Use Buttermilk Ranch Dressing in these recipes
- Cheesy Ranch Roasted Potatoes
- Cornbread Salad
Buttermilk Salad Dressing
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Ingredients
- 2 cups mayonnaise
- 2 cups buttermilk see notes
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon ground black pepper
- 2 teaspoons salt
- 2 teaspoons dried parsley
- 1 ½ teaspoons dried dill
- 1 ½ teaspoons dried chives
Instructions
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Whisk together the mayonnaise and buttermilk in a medium mixing bowl.
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Add the seasonings and herbs, then whisk until everything is fully combined.
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Transfer the dressing to an airtight container, refrigerate, and allow flavors to meld before serving.
Video
Notes
Stored in an airtight container in the refrigerator, this dressing will last up to two weeks.