Ranch was invented in 1972 by a plumber who mixed mayo with dried herbs for his Alaska dude ranch guests.
Homemade Buttermilk Ranch
Whip up a mouthwatering homemade buttermilk ranch dressing that’s free from any artificial additives! With creamy buttermilk, zesty garlic, and a sprinkle of fresh herbs, this dressing elevates salads and dips to a whole new level. Enjoy the vibrant flavors and wholesome goodness in every delicious bite!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 whole lemon, juiced
- 1 teaspoon parsley flakes (5 ml)
- a little bit of pepperoptional
🥛Dairy & Eggs(2)
- 6 tablespoons buttermilk (84 g)
- 1/2 cup sour cream (120 ml)
🧂Spices & Seasonings(4)
- 1/2 teaspoon dill weed (2.5 ml)
- 1 teaspoon garlic powder (5 ml)
- 1 teaspoon onion powder (5 ml)
- a little bit of saltoptional
🍯Sauces & Condiments(1)
- 1/2 cup mayonnaise of your choice (120 ml)
📦Other(1)
- 1/4 teaspoon freeze dried chives (1.25 ml)
👨🍳 Instructions
- 1
In a bowl, combine mayonnaise and sour cream.
- 2
Add garlic powder, onion powder, parsley flakes, dill weed, and freeze dried chives.
- 3
Pour in buttermilk and the juice of one lemon.
- 4
Season with salt and pepper to taste.
- 5
Mix until combined and store in a mason jar.
💡 Pro Tips
- ✓Chill your ranch for at least 2 hours before serving because the hydrocolloids in dried herbs need time to fully hydrate and bloom, intensifying flavors by 30-40%.timing2 hours minimum
- ✓Use cultured buttermilk with 0.9-1.1% acidity rather than milk + vinegar substitutes because the lactic acid bacteria create complex tangy compounds that fake buttermilk cannot replicate.ingredient0.9-1.1% acidity
- ✓Maintain a 3:2:1 ratio of mayonnaise to sour cream to buttermilk for optimal consistency - too much buttermilk creates separation while too little makes it gluey.technique3:2:1 ratio
- ✓Add buttermilk gradually while whisking to prevent breaking the emulsion, as the acid can cause the mayonnaise proteins to coagulate if added too quickly.technique
- ✓Store ranch at 35-38°F and consume within 7 days because the combination of dairy and herbs creates an ideal environment for bacterial growth above 40°F.timing35-38°F, 7 days max
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Ranch was invented in 1972 by a plumber who mixed mayo with dried herbs for his Alaska dude ranch guests.
Homemade Buttermilk Ranch
Whip up a mouthwatering homemade buttermilk ranch dressing that’s free from any artificial additives! With creamy buttermilk, zesty garlic, and a sprinkle of fresh herbs, this dressing elevates salads and dips to a whole new level. Enjoy the vibrant flavors and wholesome goodness in every delicious bite!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 whole lemon, juiced
- 1 teaspoon parsley flakes (5 ml)
- a little bit of pepperoptional
🥛Dairy & Eggs(2)
- 6 tablespoons buttermilk (84 g)
- 1/2 cup sour cream (120 ml)
🧂Spices & Seasonings(4)
- 1/2 teaspoon dill weed (2.5 ml)
- 1 teaspoon garlic powder (5 ml)
- 1 teaspoon onion powder (5 ml)
- a little bit of saltoptional
🍯Sauces & Condiments(1)
- 1/2 cup mayonnaise of your choice (120 ml)
📦Other(1)
- 1/4 teaspoon freeze dried chives (1.25 ml)
👨🍳 Instructions
- 1
In a bowl, combine mayonnaise and sour cream.
- 2
Add garlic powder, onion powder, parsley flakes, dill weed, and freeze dried chives.
- 3
Pour in buttermilk and the juice of one lemon.
- 4
Season with salt and pepper to taste.
- 5
Mix until combined and store in a mason jar.
💡 Pro Tips
- ✓Chill your ranch for at least 2 hours before serving because the hydrocolloids in dried herbs need time to fully hydrate and bloom, intensifying flavors by 30-40%.timing2 hours minimum
- ✓Use cultured buttermilk with 0.9-1.1% acidity rather than milk + vinegar substitutes because the lactic acid bacteria create complex tangy compounds that fake buttermilk cannot replicate.ingredient0.9-1.1% acidity
- ✓Maintain a 3:2:1 ratio of mayonnaise to sour cream to buttermilk for optimal consistency - too much buttermilk creates separation while too little makes it gluey.technique3:2:1 ratio
- ✓Add buttermilk gradually while whisking to prevent breaking the emulsion, as the acid can cause the mayonnaise proteins to coagulate if added too quickly.technique
- ✓Store ranch at 35-38°F and consume within 7 days because the combination of dairy and herbs creates an ideal environment for bacterial growth above 40°F.timing35-38°F, 7 days max