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Buttermilk Ranch Recipe

Buttermilk Ranch Dressing

What’s the one sauce that goes well with practically everything and has the magical ability to just make things taste better and brighter? If we had to write a love letter to one sauce, it would absolutely be ranch.

There’s something about the combination of herbs and spices that makes ranch so crave worthy. Both our Abuelas always had a bottle of Hidden Valley Ranch in the door of her fridge. It was perfect for those days when you weren’t feeling the typical white vinegar to top your lettuce and tomato.

One of Ani’s favorite things to eat as a kid was a salad coated with ranch and topped with Ropa Vieja. “I know it sounds like an unexpected pairing but once you try it you will see why.”

In Cristy’s family it was usually on the salad, some people would throw it on the Arroz Con Pollo (so good!), and she had a Tio who could be trusted to put it on anything.

Naturally we had to have a Ranch recipe up not just for summer, but for your next party, and who knows Sunday dinner with Ropa Vieja or Arroz con Pollo.

It’s a dangerous game to teach yourself how to make Ranch at home. Once you see how easy it is to do, it’s almost criminal how easy this is to do, you may find yourself drawn to the kitchen and reaching for your whisk in a weird Ranch filled hypnosis. Ok, we have talked enough let’s go make Buttermilk Ranch Dressing.

Dairy Free Hot Tip: to make this recipe dairy free remove the buttermilk and yogurt. Use 3/4 cup of
mayonnaise. And add juice of one lemon (instead of only half) and 1 tablespoon of vinegar.

Buttermilk Ranch Dressing

Recipe by Abuela's Counter Course: SauceCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

4

minutes
Cooking time

10

minutes

Ingredients

  • 1/4 cup mayonnaise (I like Duke’s, Sir Kensington, stonewall kitchen brands) 

  • ½ to ¾ cup buttermilk (depends on how thick or thin you like it) 

  • 1/2 cup thick plain Greek yogurt 

  • 1/4 cup fresh parsley, finely chopped 

  • 1 package of fresh chives, finely chopped 

  • 1/2 teaspoon dried dill weed

  • 1 teaspoon dried chives

  • 1/2 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1/2 teaspoon salt and freshly cracked pepper

  • Juice of half a lemon.  

  • ¼ to 1 teaspoon of hot sauce (we like crystals or siracha for this recipe) 

Directions

  • Add everything in the bowl except the lemon juice and buttermilk. Mix together with a whisk.
  • Slowly whisk in lemon juice and ½ cup of the buttermilk.
  • The dressing should be smooth and creamy. If you like it a little thinner and a few tablespoons of buttermilk to change consistency. Taste and check for seasoning. 

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