Looking for a delicious and nutritious salad dressing? Look no further! Our buttermilk ranch salad dressing recipe is not only incredibly tasty, but it’s also incredibly easy to make. With just a handful of simple ingredients, you can create a perfect blend of creamy and tangy flavors that will elevate any salad!
I go through a truly obscene amount of ranch dressing for only one person living at my house. It was worse before my husband passed away and my girls moved away. Still, I eat a lot of it. It’s low carb, decently low in calories and tasty which means it’s a staple.
I literally eat ranch on everything from chicken wings to pizza, salads, French fries, and even quesadillas. It’s my go-to dip for fresh broccoli, carrots and other veggies that I eat raw and more.
But a simple buttermilk ranch salad dressing has gotten to be rather expensive for what they are unless I want to buy the versions that don’t taste all that great. That’s why, many years ago, I began making homemade buttermilk ranch salad dressing instead of buying it. Since I make my own homemade mayonnaise, it just seemed to be the next logical step to me.
I have zero regrets and have never looked back at store bought ranch!
Now, I can have the most amazing homemade ranch dressing anytime I want.
What is the Difference Between Ranch Dressing and Buttermilk Ranch Dressing?
The only real difference between regular ranch dressing and buttermilk ranch is one ingredient and consistency. They’re both made with either fresh herbs or dried herbs, but classic ranch dressing is made from sour cream and mayonnaise. On the other hand, buttermilk ranch uses buttermilk and mayo.
Because classic ranch is made with sour cream that is much more solid, it tends to be thicker than buttermilk ranch that is made with a liquid buttermilk.
Honestly, that’s the only real differences between ranch dressing and buttermilk ranch.
How to Make Buttermilk
Making homemade buttermilk is simple if you have heavy cream on hand. Buttermilk is a by product of making homemade butter. That’s how it got its name. 😉
To do so, you need to either have raw milk cream or pure heavy whipping cream on hand. If your cream has milk in it at all, you will have a much harder time getting the milk fats to separate and give you what you need.
Can I Substitute Buttermilk in a Ranch Dressing Recipe?
Yes. You can. You can always use sour cream instead. You will not be making a buttermilk ranch salad dressing though. In that case, as I said above, you’ll make a classic ranch dressing.
You can also make a homemade buttermilk substitute. Just keep in mind that if you make your ranch dressing recipe with a buttermilk substitute, the final flavor may be different than what you’re expecting.
Finally, you can use plain Greek yogurt as a buttermilk substitute. Again, the final flavor and consistency may be different, but it will work in a pinch.
Can I Substitute Mayonnaise in Buttermilk Ranch Salad Dressing?
Absolutely. If you don’t have mayo or simply don’t like the taste of it, you can substitute the mayo in this buttermilk ranch dressing recipe with sour cream.
It may have a bit more tang than you’re used to, but it shouldn’t be too noticeable. It will change how thick your final dressing is and will likely turn out the consistency of a ranch veggie dip. If you prefer a thinner, pourable dressing, simply add more buttermilk in small amounts.
If you have run out of mayo and are looking for a substitute for that reason, this homemade mayonnaise recipe is incredibly easy to make with only a couple of ingredients.
How to Store Homemade Buttermilk Ranch Salad Dressing?
Once you’ve made a batch of this buttermilk ranch salad dressing, it’s best stored in an airtight container in the fridge. Because it does contain perishable ingredients, it will spoil pretty quickly if you try to leave it out for too long.
I use a pint mason jar to store mine. This allows me to make a double batch and still keeps things air tight.
How Long Will Homemade Ranch Dressing Keep?
Fresh buttermilk ranch salad dressing will keep up to a week in the fridge provided your refrigerator is not too warm.
After a week, you should toss any leftovers due to the possibility that the mayo and buttermilk are starting to turn bad.
Because mayo contains oil, it does not freeze well. As a result, the homemade version will not either.
Buttermilk Ranch Salad Dressing
- In a small mixing bowl combine all of the ingredients and whisk until well combined.3/4 C. Buttermilk, 1/2 C. Mayonnaise, 1 clove Minced Garlic, 1/2 tsp. Minced Onion, 1 tsp. Dried Parsley, 1/4 tsp. Dry Mustard, 1/4 tsp. Black Pepper, 1/4 tsp. Salt
- After you have whisked everything together well, it will have a consistency that will remind you of veggie dip.
- Chill for an hour before serving.
- Nutrition information is auto-calculated. Please use discretion if you follow a special diet.
- If you don’t have buttermilk, you can make an easy buttermilk substitute with vinegar and milk using THIS method. However, this will likely change the final flavor of your dressing.
- If you prefer a thinner salad dressing than what you initially get, add 1/4-1/2 c. extra buttermilk. Start with 1/4 cup and add slowly while stirring until you get a consistency you’re content with.