Why This Recipe Matters
Ranch dressing might be Mikey’s all-time favorite, and if I’m honest, he probably gets that from me. We both agree that ranch has a way of elevating just about anything.
I grew up with Kraft and Hidden Valley ranch, then moved to the packet version, and for years I made a recipe from Ree Drummond. Over time, I developed my own buttermilk ranch dressing recipe, one that always meets Mikey’s approval when he sees it being drizzled over something I’m making for dinner.
It’s creamy, delicious and so versatile, just as good on mixed greens as it is on taco salad, fries, roasted potatoes, or alongside a plate of fresh vegetables. Not all ranch is created equal, and once you make it from scratch, it’s hard to go back.
Prepare Your Taste Buds
Cool, creamy, and balanced, this homemade buttermilk ranch has the kind of fresh flavor that makes everything taste better. A combination of mayonnaise, sour cream, and buttermilk gives it a rich texture and smooth finish. The garlic, green onion, and parsley add freshness without overpowering the base.
The consistency can easily be adjusted depending on how you want to serve it. Keep it thicker for dipping fries and fresh vegetables, or add a little extra buttermilk to thin it out for drizzling over salads and roasted potatoes. It’s rich, classic, and the kind of homemade ranch that’s hard to stop reaching for once it’s in the refrigerator.
Simple Ways to Serve This
Drizzle over salads, spoon onto taco bowls, or serve as a dip with fresh vegetables. One of my favorite ways to use it is drizzled over Crispy Roasted English Potatoes served alongside a juicy grilled steak.
Ranch Dressing
A creamy buttermilk ranch dressing made from scratch with fresh garlic, herbs, and lemon. Easy to make and perfect for salads, dipping, or drizzling.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Sauces & Dressings
- Method: No Cook
- Cuisine: American
Ingredients
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 small clove garlic, roughly chopped
- 1 green onion, roughly chopped
- 1/2 teaspoon kosher salt
- 1 tablespoon lemon juice
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon ground black pepper
- 1/8 to 1/4 teaspoon cayenne pepper (optional)
- 1/4 to 1/2 cup buttermilk (start with 1/4 cup, add as needed)
Instructions
- Add the mayonnaise, sour cream, garlic, green onion, salt, lemon juice, parsley, black pepper, and cayenne (if using) to a bowl or container suitable for an immersion blender, or add to a regular blender.
- Blend until smooth and fully combined.
- Add 1/4 cup buttermilk and blend again, then add more as needed until the dressing reaches your preferred consistency.
- Taste and adjust seasoning as needed.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 0.3 g
- Sodium: 135.8 mg
- Fat: 11.5 g
- Carbohydrates: 1.1 g
- Fiber: 0.1 g
- Protein: 0.8 g
- Cholesterol: 8.7 mg
Handy Hints
- No blender? Finely mince the garlic and green onion before whisking so the dressing stays smooth and evenly flavored.
- Start with less buttermilk: Add more as needed to reach your preferred consistency.
- For a thicker dip: Simply use less buttermilk.
- Fresh vs. dried herbs: Fresh gives the best flavor, but dried can work in a pinch.
- Adjust to taste: Add a little extra lemon juice for more tang or salt as needed.
- Storage: Keep in an airtight container in the refrigerator for up to 4–5 days and stir before serving.
Your Table Matters
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