Homemade Buttermilk Ranch

02.26.2017

There are probably few recipes that I tell you you HAVE TO have but this Homemade Buttermilk Ranch is one of them! Everyone needs a recipe for homemade ranch, especially when it’s this good and this easy to make!

Homemade Buttermilk Ranch | Cooking Classy

I’ve been making homemade ranch for a long time – basically since I first learned to cook. And now I think I’ve finally perfected it. It consists of mayonnaise, buttermilk, sour cream, fresh parsley, dried chives, onion powder, garlic and a fair amount of salt and pepper.

Homemade Buttermilk Ranch | Cooking Classy Homemade Buttermilk Ranch | Cooking Classy

I make homemade ranch a couple times a month and it always a good day when I remember I’ve got some stocked in the fridge. I also love to make it for parties because it’s probably safe to say most people just use store-bought ranch of some kind, so it’s a pleasant surprise getting the homemade stuff. Like the last party I had for example, I was being kind of lazy about it and skipped making a main dish (in my defense it was a party for about 40 people, I don’t do large crowds). I just ordered pizza, but to make up for that I made a a salad and served it with this homemade ranch… and of course I there was dessert. I made a few sheet cakes and some sugar cookies. I didn’t get any complaints though. Good salad and dressing, pizza and dessert. Can’t go wrong there.

Homemade Buttermilk Ranch | Cooking Classy

I highly recommend you try this recipe! Once you do you’ll be hooked, and it only takes a few minutes to make so what have you got to lose?

Homemade Buttermilk Ranch | Cooking Classy

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Homemade Buttermilk Ranch

Ingredients

  • 1/2 cup mayonnaise (full-fat)
  • 1/2 cup buttermilk
  • 1/3 cup natural sour cream
  • 2 Tbsp finely chopped fresh parsley
  • 1 1/2 tsp dried chives (I use the freeze dried kind)
  • 1/4 tsp onion powder
  • 1 small clove garlic , finely minced (3/4 tsp)
  • Salt and freshly ground black pepper
  • 1 - 2 tbsp milk to thin if needed

Instructions

  1. In a medium mixing bowl whisk together mayonnaise, buttermilk, sour cream, parsley, chives, onion powder and garlic. Season with salt and pepper to taste (about 1/2 tsp salt and 1/4 tsp pepper. It should be on the salty side as it will be seasoning the salad). Thin with milk if needed (if the buttermilk you used was thick you'll probably need a little milk to thin, if the buttermilk was thin then you probably won't need any milk. Note that the dressing should be on the thicker side though). If you have time let it rest in refrigerator for 30 minutes to allow flavors to meld better. Serve over salad*.
  2. *My favorite side salad is either romaine or iceberg lettuce, shredded red cabbage, shredded carrots, diced Roma tomatoes, shredded cheddar and mozzarella cheese and croutons with this ranch.
  3. Recipe source: Cooking Classy

8 comments

  • Jennifer @ Because Food Is Love: This ranch dressing sounds perfect. My kids, and my husband love ranch. But I don’t like buying it because it’s full of preservatives etc. and the powdered package stuff is just the same. I’ve been thinking about creating my own and now I think I’ll just try yours instead. Thanks so much for the recipe! February 26, 2017 at 9:46pm Reply

    • Jaclyn: I hope you love it! February 27, 2017 at 12:02pm Reply

  • Susie Klein: My question is how long will this last in the refrigerator once made? Also, since so little buttermilk is used in the recipe, what do you do with the left over buttermilk?

    Thank you,
    Susie Klein February 27, 2017 at 7:01am Reply

    • Jaclyn: It should last in the fridge for about 1 week. Then for the left over buttermilk (if you bought the small carton you’d only have about 1/2 cup left) so I’d say save it and make more ranch the next week or use it for baking a treat (like these cupcakes http://www.cookingclassy.com/italian-cream-cupcakes/), or make a small batch of buttermilk biscuits. February 27, 2017 at 12:06pm Reply

  • Sara @ Last Night’s Feast: yumm!! February 27, 2017 at 7:36am Reply

  • Shirley Tucker: How long do you think this dressing is good for. As in, how long can you keep it in the fridge before it needs to be tossed? February 27, 2017 at 7:58am Reply

    • Jaclyn: I should last for about 1 week. February 27, 2017 at 12:02pm Reply

  • Paige: This dressing looks amazing I need to try this on our salad tonight!

    Paige
    http://thehappyflammily.com February 27, 2017 at 1:00pm Reply

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