Homemade Buttermilk Ranch Dressing
Creamy, tangy homemade ranch made with mayonnaise, sour cream, herbs, and buttermilk.
Servings: 2 cups
Ingredients
- 3/4 cup mayonnaise (170 ml)
- 3/4 cup sour cream (170 ml)
- 1/4 to 1/2 cup buttermilk (60 to 120 ml), add more to thin as desired
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley minced
- 1 tablespoon fresh chives minced
- 1/2 to 1 clove garlic 1 small clove or half of a large clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Add the mayonnaise, sour cream, 1/4 cup buttermilk, lemon juice, olive oil, minced parsley, minced chives, minced garlic, salt, and black pepper to a blender or food processor.
- Puree for about 10 seconds until the mixture is smooth and combined.
- Check the dressing consistency and add additional buttermilk a few tablespoons at a time until you reach desired thickness.
- Transfer the dressing to a glass jar or airtight container and refrigerate.
- Use within 7 to 10 days.
Equipment
- blender or food processor
- Measuring cups and spoons
- Knife and cutting board
- Spoon
- jar or airtight container
Notes
- Use full-fat mayonnaise and sour cream for best texture and flavor.
- Substitute lime juice or white vinegar for lemon juice if needed.
- Try different herbs like dill or cilantro for variation.
- Onion powder can be added to taste.
- The dressing may thicken in the fridge; thin with a splash of buttermilk or milk if desired.