Ranch Dressing
Homemade ranch dressing of mayonnaise and buttermilk with fresh chives, parsley, onion and garlic, paprika, salt and pepper. Makes about 2 cups.
From the recipe book of Sandra Mills.
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Homemade ranch tastes fresher and brighter than bottled, and this one from Sandra Mills's recipe book takes about five minutes. Equal parts mayonnaise and buttermilk make a dressing that is creamy but pourable.
Fresh chives and parsley give it the classic herb flavor, with onion powder, garlic, paprika, salt and pepper. Use it on salads, as a dip for vegetables and wings, or drizzled over grilled chicken.
Ingredients
- 1 cup mayonnaise
- 1 cup buttermilk
- 2 tablespoons finely chopped chives
- 2 teaspoons minced parsley
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder or 1 clove of garlic, minced
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Mix. In a small bowl, mix the mayonnaise and buttermilk until smooth.
- Season. Stir in the chives, parsley, onion powder, garlic, paprika, salt and pepper.
- Refrigerate. Cover and refrigerate. The flavor is best after it has chilled for a while.
Tips
- For a thicker dip, use less buttermilk.
- Fresh garlic gives a sharper flavor than garlic powder.
- Add a squeeze of lemon juice or a little fresh dill for variety.
Questions about this recipe
- How long does homemade ranch dressing last?
- Covered in the refrigerator, homemade ranch keeps for about a week.
- Can I make ranch without buttermilk?
- You can stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it stand 5 minutes as a substitute.
- Is ranch dressing good as a dip?
- Yes. For a thicker dip, cut the buttermilk to about 1/2 cup.
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