Buttermilk Ranch Recipe
Real homemade buttermilk ranch with cultured buttermilk and fresh herbs, thick enough for a dip and easy to thin into a dressing. Skip the bottle, the 30-minute rest is what makes it taste like a restaurant's.
Servings: 12 servings
Calories: 90kcal
Ingredients
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup buttermilk plus more to thin
- 1 clove garlic microplaned
- 2 tbsp fresh dill chopped
- 2 tbsp fresh chives chopped
- 2 tbsp fresh parsley chopped
- ½ juice of lemon
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Whisk the mayonnaise, sour cream, and buttermilk in a bowl until smooth.
- Add the microplaned garlic, dill, chives, parsley, lemon juice, onion powder, salt, and pepper. Whisk to combine.
- Cover and rest in the fridge for 30 minutes.
- Stir, taste, and adjust salt. Thin with more buttermilk a tablespoon at a time for a pourable dressing.
Notes
Recipe Card Tips
- The 30-minute rest isn't optional. Straight after mixing it tastes like raw garlic and grassy herbs. The rest is what pulls it together.
- Microplane the garlic, don't chop it. One clove melts through the whole batch instead of hitting you in one bite.
- Mix it thick, thin it later. Leave it as-is for a dip, and add buttermilk only a tablespoon at a time when you want a pourable dressing.
Nutrition
Serving: 2tablespoons | Calories: 90kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 170mg | Potassium: 37mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 0.1mg