Buttermilk Ranch Dressing
Chef Billy Parisi published this recipe on billyparisi.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Mary Lousteau on SeeMeCook
A creamy, tangy homemade ranch dressing made with mayonnaise, buttermilk, and concentrated dried herbs and spices. It comes together in minutes and is excellent for salads, dipping vegetables, wings, fries, or spreading on sandwiches.
- Time
- 5 minutes
- Equipment
- No cooking needed
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 335 g
- 185 g
- 6 g
- 6 g
- 1 g
- 6 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 535 g before cooking, which is about 45 g per serving.
Steps
Add the mayonnaise, buttermilk, onion granules, garlic granules, dried dill, sea salt, and cracked black pepper to a medium-sized mixing bowl.
Whisk the mixture thoroughly until all of the ingredients are completely combined and the dressing is smooth, with no visible streaks of mayonnaise or clumps of dried seasoning.
Refrigerate the dressing until ready to use. For the best flavor, let it rest for a few hours or overnight so the dried herbs and spices can fully infuse the dressing. Adjust with additional buttermilk if a thinner, pourable consistency is desired.
Notes
For a tangier ranch with a lighter texture, substitute sour cream for the mayonnaise. The dressing thickens and develops more flavor as it rests in the refrigerator. Serve with vegetables, salads, chicken wings, fries, sandwiches, or pizza crust for dipping.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 201
- Protein
- 1 g
- Carbs
- 2 g
- Fat
- 21 g
- Fiber
- 0 g
Where the calories come from
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