Sometimes called Buttermilk Ranch, Buttermilk Dressing is not quite the same thing as just plain “Ranch Dressing.” In this post we share how to make both. We will also highlight the difference between the two. They are both super simple to make and creamy 
and delicious, one a tad more tart, one a tad thinner consistency. Which you make mostly depends on your taste preferences, or what you want for a particular fooding situation.
This post is sort of a part two to our post about making buttermilk and buttermilk substitutions at home.
History of Ranch Dressing
Back in the 1950s, Steve Henson developed a creamy, tangy dressing to serve at his dude ranch in California. The original recipe, known as “Ranch Dressing,” was made with a combination of mayonnaise, sour cream, dried herbs, and spices. People raved and asked for the recipe. Steve was an entrepreneur and started making it to sell. In the 1970s, a food company called Hidden Valley Ranch began mass-producing the dressing, and it quickly became a best-seller. Today, Ranch Dressing is one of the most popular salad dressings in the United States, with countless variations and flavors available.
The Difference Between Ranch and Buttermilk Ranch
Ranch Dressing is made with a combination of mayonnaise, sour cream, and dried herbs and spices.
Buttermilk Ranch is made with a combination of mayonnaise, buttermilk, and the same dried herbs and spices.
The dried herbs and spices include parsley, dill, onion, chives, garlic, and salt.
The Crucial Role of Buttermilk
Buttermilk does three things to the plain ranch dressing. First, buttermilk replaces the sour cream, giving the dressing a tangier, more acidic flavor. Second, the buttermilk also adds a slightly sweet flavor to the dressing, which complements the herbs and spices. Third the buttermilk lessens the thickness of sour cream so there is an overall thinner consistency to the dressing, making it more pourable.
Benefits Of Buttermilk in Ranch Dressing
Tangier flavor - the acidity in the buttermilk gives the dressing a tangier, more complex flavor. Better balance of flavors - the sweetness of the buttermilk helps even out the richness of the mayonnaise, creating a more balanced flavor. Thinner consistency- the buttermilk helps to thin out the dressing, making it more pourable.
The Herbs of Buttermilk & Ranch
All of these herbs can be used fresh or dried. The ratio is to use twice as much fresh as you would use dried. In other words – 2 teaspoons fresh = 1 teaspoon dried.
Use fresh herbs for best flavor and when you are making small batches. Fresh garlic chives make this dressing delightful!
Why just for small batches? Because fresh herbs tend to have a shorter storage time. Drying herbs helps dry out and kill fungi and bacteria that cause food to spoil. Either way you do not need to worry about botulism in these acidic dressings.
Our resident Science Nerd is working on a post about botulism – a complex topic that some scientists spend their lifetimes researching. Meanwhile, some rich people spend vast amounts of money to have this deadly substance injected into their bodies. But I digress.
Dill
Dill is one of my favorite herbs to grow in the cool season garden because the butterflies that fly all winter long in Tucson flock to it. This European herb doesn’t survive our Southwest summers, so I have to grow a lot every winter. Dill is in the same family as anise, and this post on growing anise will work for dill.
Garlic Chives
To be honest, most recipes for Ranch or Buttermilk Dressing call for both garlic and for chives. I just use garlic chives in place of two separate ingredients. Lots of garlic chives. Here’s some other ways to use garlic chives. Here’s tips for growing garlic chives.
Onion
Garlic chives give a notable garlicky and mildly oniony flavor, but onion itself has a different flavor profile and needs to be included for best dressing flavor. I use granulated onion, not onion powder.
Parsley
Chop this fine if fresh. This is one where I use just as much dried as fresh because parsley does lose a great deal of flavor when dried.
Sea Salt
Yes, all salt comes originally from the sea, but “sea salt” is evaporated ocean water. It is not mined out of underground deposits, not does it have anti-caking agents added. It is not iodized either so if thyroid function is of concern to you, please consult your medical specialist.
Milk Instead of Buttermilk?
Not ideal! It will affect the taste and texture of the final product. Buttermilk has a unique acidity and creaminess that regular milk lacks, which is essential to the flavor and texture of buttermilk ranch dressing. Just take the extra step as outlined in our article about how to make buttermilk substitutions.
Buttermilk Ranch Dressing
1/ 2 cup buttermilk 1/ 2 cup mayonnaise 2 teaspoons dried parsley 1 teaspoon dried dill weed 1 teaspoon dried garlic chives 1 /2 teaspoons onion powder 1 /4 teaspoon sea salt
Instructions
Online they tell you to put in a bowl and whisk it. This creates all sorts of extra dishes to wash and wastes a tasty bunch of the recipe. Just put the ingredients directly into a pint mason jar. Or an old mayonnaise jar.
Add ingredients together. Shake well, (Put the cap on first – duh.)
Taste and adjust seasonings.
For best results, cover the ranch dressing and refrigerate for an hour so the herbs rehydrate, the salt dissolves, and the flavors can blend together.
Ranch Dressing
1/ 2 cup sour cream 1/ 2 cup mayonnaise 2 Tablespoons apple cider vinegar (Apple Scrap Vinegar Recipe) 2 teaspoons dried parsley 1 teaspoon dried dill weed 1 teaspoon dried garlic chives 1 /2 teaspoons onion powder 1 /4 teaspoon sea salt
Same mixing instructions as above.
Use Buttermilk Ranch Dressing
Buttermilk ranch dressing is a versatile condiment that can be used in a variety of dishes. It is commonly used as a dip for vegetables, wings, or fries. You can also use it as a salad dressing, a sauce for grilled meats or vegetables, or as a topping for baked potatoes or nachos – or zucchini fritters!
I occasionally pour this dressing on a dinner of the leftovers in the fridge that are getting a tad dried out. It goes through the microwave just fine for about 30 seconds. Not longer, the fats can pop around making a mess to clean up. Basically, the uses of buttermilk ranch dressing are only limited by your imagination.
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Disclaimer
The authors of this website have researched the edibility of the materials we discuss, however, humans vary in their ability to tolerate different foods, drinks, and herbs. Individuals consuming flowers, plants, animals or derivatives mentioned in this blog do so entirely at their own risk. The authors on this site cannot be held responsible for any adverse reaction. In case of doubt please consult your medical practitioner.
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