Homemade Buttermilk Ranch Dressing
Creamy ranch dressing made with tangy buttermilk and fresh herbs.
I have been on a serious salad kick lately; partly because the weather is warming up, and partly because I’ve been extremely lazy.
I spend most of my days in the kitchen pumping out cookies, developing new recipes, and writing posts. By the time I’m finished, the last thing I feel like doing is cooking yet another meal.
Hence the salad kick. You throw everything in a bowl and toss it with dressing. Viola, dinner is served.
I very rarely buy salad dressing. It’s full of preservatives, additives, and a bunch of ingredients I can’t pronounce. Instead, I make my own dressing.
This homemade buttermilk ranch dressing recipe comes together in under 5 minutes. Since I usually eat a salad every day, I make enough dressing to last all week.
I experienced an episode of excitement the other day as I stood in front of the herbs at my local market. I got a little grabby and started loading my basket full of fresh herb bunches.
Thanks to my lack of self control, I had an overabundance of herbs lingering in my refrigerator that needed lovin’. I decided to make a tub of ranch dressing since it requires mass quantities of fresh herbs.
The buttermilk base is a combination of mayonnaise, sour cream, lemon juice and buttermilk. I seasoned the dressing with garlic and a combination of fresh dill, parsley, and chives.
This dressing is tangy, creamy, and full of earthy herbs. Drizzle it on your salad or use it as a dip for your veggies.
Homemade Ranch Dressing
Creamy buttermilk ranch dressing loaded with fresh herbs.
1/3 cup mayonnaise
2/3 cup sour cream
1 tablespoon lemon juice
2 tablespoons buttermilk
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 teaspoon Bon Appetit Seasoning Salt (made by McCormick)
1 clove garlic, finely minced
1/2 teaspoon worcestershire sauce
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
2 tablespoons chives, chopped
Add all of the ingredients to a bowl. Whisk until the mixture is combined.
Store in an airtight container and refrigerate for up to 7 days. Shake before serving.
For a healthier option, use Greek yogurt in place of mayonnaise and light sour cream.