Homemade Buttermilk Ranch Dressing

Carrots in bowl of ranch dressing

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  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Chilling Time: 45 mins
  • Yield: 2 cups (8 servings)
Nutritional Guidelines (per serving)
180 Calories
15g Fat
9g Carbs
3g Protein
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Nutrition Facts
Servings: 2 cups (8 servings)
Amount per serving
Calories 180
% Daily Value*
Total Fat 15g 20%
Saturated Fat 4g 21%
Cholesterol 21mg 7%
Sodium 160mg 7%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 2%
Protein 3g
Calcium 86mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

I love ranch dressing. I love it with french fries, onion rings, buffalo wings, grilled cheese—and I'm sure one of these days I'll try it on pizza and I'll love that too.

Too often, however, bottled ranch dressing seems a little oily and sort of gelatinous. And I'm not sure those little specks are tiny bits of dried herbs or ground pepper. Meanwhile, I'm pretty certain the stuff in the packets is just powdered MSG that you mix into your sour cream. I prefer an herby, aromatic ranch that packs a punch, and where I can see and identify what's in it.

I also prefer to use real cultured buttermilk, as opposed to homemade buttermilk, which is fine in a pinch but lacks the thickness and creaminess. Just be sure to shake it up thoroughly before using it.

Ingredients

Steps to Make It

  1. In a glass bowl, combine the mayonnaise and other ingredients.

  2. Refrigerate for about 45 minutes before serving, both to chill it and to let the flavors meld.