There are plenty of great tasting dressings out there. Thousand island, Greek, French, blue cheese and so one. But hands down, I’m a ranch girl. Ranch is the only way to go for me. And if I’m going to go with ranch, I’m going to do it right. None of that beige colored thick blob of garbage you’d find at your local supermarket. You know what particular brand I’m talking about, right?
Well, I’m good on all that nastiness. I want mine made the right way. And the right way is homemade. The real stuff. Real ranch should be pourable, white and filled with herbs. Homemade ranch is so easy to make, I’m surprised more people don’t make it or don’t know how to make it. It’s the perfect topping for an easy, quick salad with croutons and grated cheese on top. Yum! If you’re ranch obsessed like I am, I’ll do you a favor. I’ll save you from the bottled garbage. Here’s an easy and delicious ranch dressing recipe.
I like to use the big measuring cups to measure and mix in. Why? Because, who the heck wants more dishes.
We’re going to start by adding in the sour cream.
Next, let’s add in some mayo. Mayo haters, you will not taste it in here. I promise. It’s just to emulsify the dressing and thicken it a bit.
Pour in the buttermilk.
Add in the minced garlic and mince shallot, if you’re opting to add in shallot too.
Chop up the parsley, dill and chives finely and add to the buttermilk mixture. You can use flat leaf or curly parsley.
Season with freshly cracked black pepper and salt. I’m using sea salt, but Kosher or table salt is fine. If you don’t have a pepper mill, use regular black pepper. I go easy on the seasoning and adjust if needed later.
Give it a good mix with a whisk until smooth.
Store the spare ranch dressing in a plastic container with a lid. Refrigerate for up to a week. Enj
I’m enjoying my homemade buttermilk ranch with a quick salad.
See how I do it:
- 8 fl. oz. sour cream
- 8 fl. oz. mayonnaise
- 4 fl. oz. buttermilk
- 1 tablespoon lemon juice
- 1 tablespoon flat leaf or curly parsley
- 1 tablespoon chives
- 1 tablespoon dill
- 1 teaspoon garlic
- 1 teaspoon shallots (optional)
- salt and pepper to taste
Combine all the ingredients and mix until smooth and combined well.
Taste and adjust lemon, salt and pepper if needed.
Refrigerate any spare dressing in a plastic container w/ lid in the fridge for up to a week.