This homemade buttermilk ranch dressing recipe is way tastier than store-bought and pairs great with veggies, on salads, and so much more.
I’m a big fan of making my own dressings at home. Heck, I even have a whole section dedicated to this on my blog. I just love how you can adjust according to your own personal taste, and they always turn out so fresh tasting! I typically store mine in mason jars, but you can use whatever sealable container you have on hand. This dressing tastes absolutely delicious inside these Chicken Bacon Ranch Biscuit Bombs, served with these Crispy Cheesy Dill Pickle Chips, or with Air Fryer Potato Wedges for dunking! Honestly, ranch and potatoes are an amazing combo, especially with these Buffalo Chicken Stuffed Sweet Potatoes (coming to the blog soon!).
INGREDIENTS FOR HOMEMADE RANCH:
Traditional ranch gets gobbled up quite quickly at our house. A drizzle on salad or pizza tend to be our favorites. Growing up in California, everyone eats ranch with their ‘zaa. It sorta goes hand and hand, lol. Here’s what you’ll need to make your own:
- Fresh Parsley
- Fresh Dill
- Garlic Powder
- Fresh Chives
- Fresh Lemon Juice
- Salt + Pepper
While I prefer the fresh herbs for this recipe, you can also swap some out for dried. I feel that the fresh parsley is mandatory, but you can certainly swap the dill and chives for dried.
FREQUENTLY ASKED QUESTIONS:
Can you use sour cream instead of mayonnaise?
This will alter the flavor and create a tangier dressing. I’d split the mayonnaise measurement in half and substitute the other half with sour cream. The mayonnaise gives this a rich and creamy texture.
How do you swap fresh herbs to dried herbs?
The rule of thumb is 1 tablespoon fresh herbs = 1 teaspoon dried flaky herbs. However, if you have ground herbs, it’s recommended that you use one part dried ground herbs to every four parts fresh herbs.
How long can you keep this in the fridge?
As long as it’s in a covered container, this will keep good in the fridge for up to 5 days. But trust me, it won’t last that long!
MORE HOMEMADE DRESSINGS YOU GOTTA TRY:
Healthier Green Goddess Salad Dressing
Tangy Alabama White Sauce (a blog favorite!)
South American Parsley and Cilantro Chimichurri
Scratch-Made Creamy Italian Salad Dressing
Tomatillo Salsa Verde with Avocado
Anti-Inflamatory Turmeric Tahini Dressing
VIEW ALL RECIPES BY CLICKING HERE!
- ½ cup Mayonnaise
- ¼ Buttermilk
- 1 tbsp. Fresh Parsley, finely chopped
- 1 tbsp. Fresh Dill
- ½ tsp. Garlic Powder
- 1 tbsp. Fresh Chives
- 1 tsp. Fresh Lemon Juice
- ¼ tsp. Salt
- ¼ tsp. Fresh Ground Black Pepper
- Whisk all ingredients together, taste, then adjust salt and pepper if needed.
NOTES ON THIS RECIPE:
- If you prefer fresh garlic, go for it! 1 minced clove should do the trick.
- Sometimes I’ll swap the black pepper for ground white pepper. It’s a bit milder and gives the dressing a lighter kick.
- Have you ever tried white miso? Miso is a wonderful addition to this recipe! It adds a mild umami flavor and tastes a little nutty.
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