Buttermilk Ranch Dressing
Written by joythebaker on July 12, 2009 – 4:13 pm -
I had no idea how easy ranch dressing was to make. Here’s how it went down in my kitchen.
I looked at the Buttermilk Ranch recipe. I shrugged one shoulder. I mashed garlic, chopped herbs, and dolloped various white and creamy ingredients into a bowl. I again shrugged a shoulder. I threw in some salt. I threw in some crushed peppercorns. I threw in a dash of Tabasco. I… yes, shrugged my shoulders. I stirred the bowl of herbs and creamy things together. I shrugged. I threw in some buttermilk. Stirred again.
Then I did this thing…. I took a leaf of butter lettuce and dipped it into the bowl. Holy Hell! Gracious heavens!! It tasted… get this… JUST LIKE RANCH DRESSING! Geeeeez! That was cool. Sometimes goodness sneaks up on you. Dang.
Buttermilk Ranch Dressing is among the things that I wish grew on trees. Hot dang it’s good. I bring you this recipe just in time for every upcoming summer event that you’ve got planned. You’ll want this dressing on salads, on carrot sticks, in pasta salad, and maybe poured over your favorite breakfast cereal. It’s that good.
You might also try making the low fat version of this recipe. Low fat mayo and low fat sour cream? It could work. I believe in you.
Buttermilk Ranch Dressing
from The Pioneer Woman (I figure she knows a thing or two about ranching and dressing)
1 cup of real mayonnaise
1/2 cup sour cream
buttermilk (to desired consistency)
1 clove of garlic
1/4 cup Italian flat leaf parsley, chopped
2 Tablespoons fresh chives, chopped
salt to taste
healthy pinch of freshly ground black pepper
dash of Tabasco
Mince the garlic with a knife and then sprinkle about 1/4 teaspoon of salt onto the garlic. With a fork, mash the garlic and salt into a thick paste.
In a bowl combine all of the ingredients except for the buttermilk. Stir. Add buttermilk until you’ve reach the desired consistency. Taste and season as necessary. Chill for a couple hours before serving. Thin with milk when it comes out of the fridge if you wish.
Posted in In the Kitchen, Recipes, Savory, Snacks | 40 Comments »
I am so excited to try this. My boys will eat any veggie if it is smothered in buttermilk ranch. I can’t wait to make it with them! Thanks!
I used to like ranch… Then I didn’t. Now that I have a lot of those herbs on hand, I may have to pick up some buttermilk at the store simply to try the homemade version!
I don’t know why I haven’t made this recipe yet. First over at PW and then here it looks and sounds so wonderful! Time to get on with it! Thanks Joy.
Yep, it’s a good recipe. I, too, learned it from PW and then promptly posted about it. Happy salad eating!
Whoa, I could eat that with a spoon! Hey, how long do you think it will last in the fridge?
Foodess- I’ve had mine in the fridge for a few days. I’m guessing it’ll last a week or more. If you have carrot sticks around, it should last just a few hours.
ha! The same thing happened to me, I was all ‘meh’ when making it and then tasted it and was like ‘WHAT!’. It must be one of those things.
I keep intending to make this, especially now that my herb garden is just exploding. I must try it this week!
Be still my beating heart!!! I love PW’s recipes, but have only tried a couple of them. It’s great when someone else tries it and shares how great it is! Thanks!
Foodess and Joy, My ranch dressing has been in the fridge for weeks and weeks (not because it’s not good, but because we’re done with lettuce season—it is my third batch of dressing, I think), maybe a full month and then some, and it’s still perfectly fine.
Yay! I am excited to try this recipe! I have a hard time finding Ranch Dressing in Norway. It sounds delightful!
I totally just discovered homemade ranch too (and just posted about it). I got my recipe from The Homesick Texan. Man its good.
Holy moly. I haven’t have decent ranch dressing since going gluten-free 3 years ago (sorry Annie’s Organic, you just don’t cut it) and somehow I never thought about making it myself. You wish it grew on trees, I apparently think it spontenously forms in gluten-y bottles.
Thank you Joy, for reconnecting me ranch dressing goodness. Can’t wait to make my own.
Have you tried sweet potatoes chips dipped in blue cheese dressing. I am going to try to make that. You inspired me to make ranch and I’m not even that crazy about ranch.
Looks like a delish little salad! But, I also must say I love your pretty little dishes!! -CA
Joy you are such an inspiration. Since discovering your website I swing between wanting to become a photographer and a baker. And I’ve started practising both!
You asked for inspiration yourself in your last post. Here it is….
It’s my Mum’s 60th Birthday on Sunday. I live in Dubai and I’m going back to the UK especially for it. Her favourite cake is coffee cake (with/without walnuts), but I’m struggling to find an exciting recipe! I’d really like to take her a cake home, to show her my baking progress!
Any ideas?
Oh I love you for this Joy. I wish it grew on trees too.I have a jar I carry from the US & use it so sparingly. I love tossing cold potato, onion & sweetcorn salads in this. Thanks a ton!!
I never knew it was so easy! Thanks!!
Sounds heavenly and so easy. Will have to give it a try but in the low fat version as the hubby feels the need to diet.
Looks yummy! I love anything made with buttermilk
Such a nice summer recipe!
No one can underestimate homemade salad dressing. No one!
This recipe is so delicous it makes ya wanna lick the bowl. I haven’t tried it with Tabasco but will next time. Honestly, even kids like this version of Ranch Dressing.
Drooooooling over this… I can never get enough of salads at this time of year
OMG this sounds like heaven on a…well, salad I suppose
I’m trying this one ASAP, salad is good in winter too right?
I love making homemade salad dressings! This looks like a great recipe to try, even though I recently discovered my hubby is a honey mustard guy. My 3 year old could live on Ranch dressing alone!
Evening Joy. Just wanted to drop you a quick note about Proscuitto Dijon Gruyere Puffs. I made them tonight but had to make a few small changes; I only had turkey breast, grainy mustard and Italiano mix pre-shredded cheese. Worked just fine! These biscuits are very tasty and I’m going to take them to work tomorrow to share with a co-worker who is going through a very sad time.
I’m already planning a second batch! Thanks, yet again, for another excellent recipe and all the stories you put with them!
I bet my daughter will eat this with a spoon…and, hopefully, some carrots!
Yum! Who knew it was so easy?!
Joy! Congrats – one a few select food blogs featured on the Pioneer Woman’s new recipe site? You’re in AMAZING company. This must have been the email you received from the PW herself, yes?
I too noticed you on PW new recipe site. You and PW are two of my all time favorites.
I will definitely try this! My boyfriend is really picky about his ranch, and I hope I make it right, lol!
I loved this! I did the “low-fat” version and accidentally forgot to buy chives — it still tasted great and very “ranch dressing” like. I added a small splash of white vinegar to mine.
I must say, ( without shrugging my shoulder
) that it was delicious, delicius and delicious.
What more could I say?
Oh, yes: it was delicious.
Thanks!
I love this recipe (found it on PW a few weeks ago) – I kept it around a couple of weeks, and it was fine. I do find it needs some vinegar to give it the right balance of flavors.
Oh, and I just saw yesterday that Mark Bittman included a ranch dressing recipe in his great 101 Salads article in the New York Times. I’m dying to try this one too – not that it’s wildly different, but I think the buttermilk powder would really kick up the buttermilk flavor.
http://www.nytimes.com/2009/07/22/dining/222drex.html?ref=dining
1 cup mayonnaise
1 cup buttermilk
1/4 cup buttermilk powder
Salt and freshly ground black pepper
1/4 cup chopped fresh chives or parsley leaves (optional).
1. Put mayonnaise, buttermilk and buttermilk powder in a medium jar with a tight-fitting lid. Sprinkle with a little salt and lots of freshly ground black pepper. Add chives or parsley if you like, put lid on, and shake jar vigorously for 30 seconds or so.
2. Taste and adjust seasoning. Use immediately or refrigerate for a few days. It will keep longer if you do not add the fresh herbs.
I have made this several times and absolutely love it. Its perfect in so many ways and everyones always very impressed, thank you.
Love your work x
I came looking for a carrot cake recipe and instead found this..which is even better. Thnx joy :]
Bah. This ranch dressing is irresistible. I make it all the time, it takes everything I have to not just eat it by the spoonful. Thanks for the delicious recipe!
[...] is typically made with a base of buttermilk, mayonnaise, and/or sour cream or yogurt. After learning I could no longer eat, well, any of those things, [...]