Buttermilk Ranch Dressing Homemade

Buttermilk Ranch Dressing Homemade

When I was little my friends mom made everything from scratch, even ranch dressing. I was always in awe of Dee (nana) because I always thought my mom cooked from scratch until I watched nana in the kitchen. She was a full time mom so of course she had the time to do crafts, run bake sales, grow huge veggie gardens, canned fruit, veggies and jams, made beef jerky and stock piled a years worth of food in her basement for her family. She was the “Bree Van De Kamp” of the 70s. Dee was a great teacher for a young foodie like me.

I haven’t bought dressings from a store in decades. It is so easy to whip together a dressing out of just a few ingredients. Not only is it cheaper, it is better for you and the taste can not even compare. I’m not a huge fan of just O-n-V either, I need flavor!!! One of my quick and easy favorite go to recipes is my Honey Lime Dressing: EVOO, lime juice, honey and fresh cracked pepper. Of course lemon also works well and you could always sub out honey for OJ.

Blue cheese is another favorite and you can usually find blue cheese crumbles in the deli section of your store. Just smash blue cheese with mayo and a splash of milk. Dressings are really that simple. I have never been a huge fan of thousand island dressing unless it is on a shrimp or crab Louie or my favorite hot sandwich a “Ruben”

Ranch dressing is whole different story!!! We love it on salads, use it as dips, on samies and fried food…ranch is even amazing on rice pilaf and pizza.

For the longest time I usually just just grabbed a package of hidden valley, mayo and buttermilk but as I evolved as a cook so did my tastebuds. Ranch is a forgiving recipe and many times I use the herbs I have on hand but this recipe is close to perfect for our family. So this is the recipe I am going to share with you.

Ms Foodies Ranch Dressing

1/2 cup plus fresh dill
1 bunch of fresh parsley
10-15 chives
1 tbsp oregano
1 clove of garlic
Juice of 1 lemon
1 cup of best foods mayo
Buttermilk to thin it out and make it the consistency your family likes
Fresh cracked pepper

Grab a bowl and whisk your mayo, lemon and 1/2 cup of buttermilk, let that sit while you chop your herbs.
Add chopped herbs, give a good mix and add more buttermilk if needed, let sit for one hour or overnight for best taste. This will keep in a mason jar for about 2 weeks.

Tips:
My favorite parsley for this recipe is curly parsley because it can be chopped really fine and the flavor really shines through. Don’t have buttermilk, just add juice of one whole lemon to milk 10 minutes before adding mayo. I also like to thicken with sour cream because I have that most of the time, this can be made with sour cream and plain yogurt if mayo isn’t your thing or you are cutting fat. If your family does not eat much raw garlic try just a 1/4 to 1/2 a clove first, that raw garlic chills out after 24 hours but can be a bit much 1 hour later. You could use raw apple cider vinegar (ACV) in place of lemon or to sour milk, I just love the freshness of real lemon and the Vitamin C kick. You could use dried herbs, I often do with oregano but try to find fresh dill and fresh parsley is cheap.

Happy Salad Making!

oxox Ms Foodie

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