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!
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.
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.
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
- 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
- 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*.
- *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.
- Recipe source: Cooking Classy