Last updated on July 4th, 2024 at 11:52 pm
This restaurant style buttermilk ranch dressing is so fresh and delicious with just the right amount of creamy, tangy, and fresh herb taste. You will think you are eating at a fine dining restaurant right at home.
It just has the best flavor hands down. For us we think even better than the grocery store version.
Ranch dressing is one of those staples that seems to be in the refrigerator of everyone I know. At our house, our whole family loves this homemade version. We use it as a salad dressing for all types of lettuce and salad fixings. Use this as a dip for pizza, fresh veggies, or chicken wings like my sister’s family does. We have used this on our burgers for a creamy bright taste. My son-in-law’s favorite ways is to dip his chicken tenders and potato chips.
Once you have homemade ranch dressing in your refrigerator, the uses seem to be endless.
How to Make Homemade Ranch Salad Dressing
To whip up homemade ranch salad dressing, gather the following ingredients: 1 cup mayonnaise, 1/2 cup of sour cream, and 1/2 cup buttermilk. Then add the fresh ingredients, chopped fresh parsley, fresh dill, and fresh chives, 1 clove of garlic (minced) or jarred garlic, onion powder, garlic powder, dry mustard, cayenne pepper, salt, and black pepper.
In a mixing bowl, combine all the ingredients thoroughly until well blended. Adjust seasoning to taste, adding more salt or pepper if desired. For a smoother consistency, you can use a blender or food processor.
Once mixed, transfer the dressing to an airtight container and refrigerate for at least an hour before serving to allow the flavors to meld together. Enjoy your delicious homemade ranch dressing on salads or as a dip for fresh veggies.
Buttermilk Ranch Dressing with Fresh Herbs
Once you have had this ranch dressing recipe made with fresh herbs, it will be tough to go back to the bottle ranch dressing. It is easy to make. The hardest part for me is making sure that I have the fresh herbs in the house.
Restaurant Style Buttermilk Ranch Dressing
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Kitchen Essentials
Ingredients
- 1 Cup Mayonnaise
- 1/2 Cup Sour Cream
- 1/2 Cup Buttermilk
- 1 teaspoon Minced Garlic
- 1 teaspoon Lemon Juice
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper Freshly ground
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Dry Mustard
- 1/8 teaspoon Cayenne Pepper
- 3 Tablespoons Fresh Parsley Minced
- 2 Tablespoons Fresh Dill Minced
- 1 Teaspoon Fresh Chives Minced (can use 1 green onion minced)
text ingredients
Instructions
- In a medium bowl, add mayonnaise, sour cream, and buttermilk into a mixing bowl and whisk until smooth.1 Cup Mayonnaise, 1/2 Cup Sour Cream, 1/2 Cup Buttermilk
- Mince the fresh parsley, fresh dill, and fresh chives. Add to the mayonnaise mixture. Add the spices minced garlic, lemon juice, salt, black pepper, garlic powder, onion powder, dry mustard, and cayenne pepper.1 teaspoon Minced Garlic, 1 teaspoon Lemon Juice, 1 teaspoon Kosher Salt, 1/4 teaspoon Black Pepper, 1/2 teaspoon Garlic Powder, 1/2 teaspoon Onion Powder, 1/4 teaspoon Dry Mustard, 1/8 teaspoon Cayenne Pepper, 3 Tablespoons Fresh Parsley, 2 Tablespoons Fresh Dill, 1 Teaspoon Fresh Chives
- Whisk until well combined. Chill 1 hour before serving.
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Fresh versus Dried Herbs
Generally a good ratio is 1 to 3 when substituting dried herbs for fresh. Dried herbs tend to have a deeper flavor than fresh. Therefore, add less dry herbs than you would with fresh herbs. If the adjustment is not made the dried herbs can overtake the recipe with too strong of a flavor.
Make Your Own Buttermilk
Buttermilk is the liquid that is left behind after churning cream and making butter. I like the thickness of the buttermilk in the grocery store. However, if you have whole regular milk at home, you can make your own in a pinch.
There are three different ways to get the job done.
First Method
Add 1 Tablespoon of white vinegar to 1 Cup milk.
Second Method
Add 1 Tablespoon of lemon juice to 1 Cup milk.
Third Method
Add 1 ½ Teaspoons of cream of tartar to 1 Cup of whole milk.
No matter what method you use to make your own buttermilk:
Mix the ingredients and let sit 5 minutes. The milk will start to curdle and thicken. The result is homemade buttermilk.
Homemade Restaurant Style Buttermilk Ranch Dressing Recipe Notes
Substitutions for buttermilk. Some folks prefer not to use the buttermilk; here are two great options. Add sour cream or Greek yogurt that is thinned with a few tablespoons of milk.
This ranch dressing will last up to 7-10 days in the refrigerator.
Once this recipe is mixed, let it sit in the refrigerator for at least an hour. The flavors intensify and the dressing thickens slightly
If you are not a fan of garlic, cut back on how much is used or omit completely.
Fresh Herbs Versus Dried Herbs. In this recipe, I prefer the fresh herbs. It just takes this recipe over the top and in my opinion, this is what make it taste like it was made in a fancy restaurant.
However, you can certainly use dried herbs in this recipe. If using dried herbs, make sure to let this ranch dressing sit overnight. This helps them rehydrate and flavor the buttermilk mixture. I have found that dried herbs helps this last a bit longer in the refrigerator too.
Turn this into Ranch Dip
Swap the buttermilk out for full-fat sour cream or Greek Yogurt. Just delicious as a dip too.
Try adding half a cup of grated cheddar cheese
We love our crumbled bacon pieces at our house, and it is a delicious addition to this dip. Just 3-4 pieces cooked and crumbled.
Spice Things Up a Bit
While this recipe already has a bit of cayenne pepper, some folks like ever more spice. Here are a few ideas:
Add 1-2 teaspoons of taco seasoning for a Mexican Style Flavor.
Try 1-2 teaspoons of Cajun seasoning for a Southern flair.
Enjoy this fresh tasting Restaurant Style Buttermilk Ranch Dressing at home. So delicious. Just the right amount of creamy flavor. Perfect combination!
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.
You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.