Homemade ranch dressing
Homemade ranch dressing (right) pictured with our Greek dressing.
There’s nothing complicated about this homemade ranch recipe, but it sure is delicious!
Fresh dill, parsley, and green onion are all great here. In summer and fall, we almost always have at least one of these growing, and a small handful makes a noticeable difference. Use whatever combination you've got — or just one if that's what's available.
In winter, dried herbs work just fine. Use about ⅓ the amount (so roughly ¾ tsp total in place of the 2 Tbsp fresh), since dried herbs are more concentrated.
No buttermilk? No problem.
If you don't keep buttermilk on hand, you can make a quick substitute: add 1 Tbsp white vinegar to 1 cup of regular milk, stir, and let it sit for a minute. It mimics the tang of buttermilk well enough that you won't miss it.
Homemade ranch dressing
Yield: About 1 cup
6 Tbsp buttermilk (⅛ cup)
¼ cup mayo
¼ cup sour cream
½ tsp onion powder
½ tsp garlic powder
2 tsp lemon juice
1 tsp white vinegar
2 Tbsp combination of fresh dill, parsley, or green onion
Salt and pepper, to taste
Directions:
Combine the buttermilk, mayo, and sour cream in a small bowl and whisk until smooth.
Add the garlic powder, onion powder, lemon juice, and white vinegar. Whisk to combine.
Stir in the fresh herbs.
Taste and season with salt and pepper. Adjust lemon juice or vinegar if you'd like it a little tangier.
Use immediately or refrigerate for up to a week. The flavors continue to develop as it sits.
