Creamy herb buttermilk dressing from scratch
Ranch Dressing Homemade
Prep Time
10 min
Cook Time
0 min
Total Time
10 min
Servings
12
1.5 cups
Difficulty
Easy
Cost
Budget
$
Ranch Dressing Homemade
Creamy herb buttermilk dressing from scratch
★4.8(12)
A tangy, herby ranch dressing made with real buttermilk, fresh herbs, and garlic. This homemade version is fresher and more flavorful than anything from a bottle.
10m
Prep Time
0m
Cook Time
10m
Total Time
12
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Homemade ranch is a revelation—the fresh herbs and real buttermilk create a dressing that is tangy, herby, and infinitely better than packaged mixes. It takes just minutes to whisk together.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Ranch Dressing Homemade is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 tbsp fresh chives, minced
- 1 tbsp fresh dill, minced
- 1 clove garlic, finely minced
Instructions
- 1
Whisk together mayonnaise, sour cream, and buttermilk until smooth.
- 2
Stir in chives, dill, and garlic.
- 3
Season with salt, pepper, and a squeeze of lemon juice.
- 4
Add more buttermilk for thinner dressing or less for a thicker dip consistency.
- 5
Refrigerate for at least 30 minutes before serving to let flavors develop.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Sour creamGreek yogurt
Tangier and lighter, equally creamy
ButtermilkMilk + lemon juice
Combine and let sit 5 minutes to curdle slightly
Tips & Storage
Pro Tips
The dressing thickens as it chills—make it slightly thinner than you want.
Let it rest overnight for the best flavor development.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Season assertively. Side dishes that taste perfectly seasoned on their own will complement the main course rather than fading into the background.
Nutrition Facts
Per serving (10mg) · 12 servings
Calories80
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein1g
Carbohydrates8g
Fat1g
Fiber95mg
Sugar0g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use dried herbs?
- Yes, use 1 tsp each dried chives and dill, but the flavor will be less vibrant.
- No buttermilk on hand?
- Mix 1/2 cup milk with 1 tsp lemon juice and let sit 5 minutes.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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