Buttermilk Ranch Dressing Recipe

This homemade buttermilk ranch dressing is creamy, tangy, and comes together in just 5 minutes with simple pantry ingredients. I make it with mayonnaise, buttermilk, and dry herbs for a flavor that is so much better than anything from a bottle.

I grew up eating ranch dressing, so it holds a special place for me. It was always on the table whether we were dipping vegetables, topping a salad, or dunking buffalo wings on game day. One of my old friends used to say, if Paul Newman can make a salad dressing, so can you. He was right, and once you make this from scratch you will never go back to the packet or the bottle. If you love creamy dressings, then you should also try my blue cheese dressing and Thousand Island dressing.

Homemade Ranch Dressing

Ranch dressing was created by a man named Steve Henson, a plumber turned cowboy. While working in Alaska, he would cook for his coworkers and that is when he first came up with the buttermilk ranch recipe. A couple of years later he moved to California, bought a ranch, and that is how the dressing got its name. It has since become the most popular salad dressing in America.

I use all dry herbs and spices in my recipe instead of fresh, and there is a good reason for it. The dry ingredients bring out more concentrated flavor and they also help the dressing last longer in the refrigerator. I use garlic granules and onion granules instead of powder because I prefer the texture they add. All I do is whisk everything together in a bowl with mayonnaise and buttermilk until smooth, and it is ready to go.

The buttermilk is what gives it that signature tang, and honestly I do not even add vinegar because the buttermilk does all the work on its own. You can adjust the amount of buttermilk to get the consistency you want, whether you like it thick for dipping or thinner for drizzling over a salad. Just follow my steps below and you will never buy store bought ranch again.

Ingredients and Substitutions

Ranch dressing has been made a thousand different ways, but these are the core ingredients I use and why each one matters.

• Mayonnaise – I use full fat mayonnaise for the best flavor and creaminess. Homemade mayonnaise makes it even better.
• Buttermilk – This provides the signature tang and thins the dressing to the right consistency. Homemade buttermilk works great here.
• Onion Granules – I prefer granules over powder for the slightly coarser texture. Yellow or white onion granules work best.
• Garlic Granules – Same as the onion, I use granules instead of powder. If using fresh garlic, use just one clove.
• Dill – Dry dill is the classic herb in ranch. You can also use a combination of dill, parsley, and chives.
• Salt and Pepper – Sea salt and fresh cracked black pepper to taste.

How to Make Ranch Dressing from Scratch

Combine the ingredients: I add all of the ingredients to a medium sized mixing bowl.

Whisk until smooth: I whisk everything together until the dressing is completely combined and smooth.

Chill and serve: I refrigerate until ready to use. The flavors develop even more after sitting for a few hours, so I always try to make it ahead of time.

Serving Suggestions

Game day at our house means a big bowl of this ranch dressing front and center. I set it out with fried chicken tenders and sweet potato fries. My daughter would dip everything in ranch if I let her!

During the week I toss it with a classic chef salad or drizzle it over a Cobb salad for a quick lunch. It is also great as a spread on sandwiches or served alongside my homemade pizza dough for dipping the crust. Trust me, once you have a jar of this in the fridge, it will not last long.

Make-Ahead and Storage

Make-Ahead: I make this ranch dressing up to 5 days ahead of time. It actually tastes better the next day once the flavors have had time to develop.

How to Store: Cover and keep in the refrigerator for up to 14 days.s.

More Dressing Recipes

• Greek Dressing
• Poppy Seed Dressing
• Caesar
• Balsamic Vinaigrette
• Italian Dressing