This Homemade Buttermilk Ranch Dressing is my Mom’s recipe. My mom is a bit of a ranch snob. Never at any time, while living under my parents roof, did I see a store bought bottle of ranch in our fridge. Never. Really.
My mom always had buttermilk and Best Foods Mayo on hand so she could whip up her special ranch. There was always a quart of her homemade ranch in our fridge. With a family of nine we could go through a quart pretty quickly, especially with all the other ways we used it besides on the typical green salad at dinner. Catch me after the jump for the recipe and my families favorite ways to eat ranch.
As I mentioned, ranch was more then just a salad topping at our house. Here a a few of the ways we worked ranch into almost every meal:
- Topping for baked potatoes (My favorite way-really takes baked potato bar night up a notch)
- Drizzle on taco’s or burritos
- Dip your pizza in it
- Veggie dip, of course
- Dip your fries in it
- Use ranch instead of mayo or miracle whip on your sandwich
- A little drizzle on your spaghetti
- Dip chicken or any kind of meat in it
- I have a friend whose family loves it on rice
Basically I grew up eating ranch with just about everything. It is so delicious! It is so Easy! You can thank me later.
Homemade Buttermilk Ranch Dressing
1 cup mayonnaise (My mom only uses Best Foods, Heilman’s is the same thing on the East Coast)
1 cup Buttermilk
2 1/2 tsp dried parsley
1/2 tsp salt ( I start with 1/4 tsp, depending on your brand of Mayo you may only need 1/4 tsp)
1/8 tsp ground black pepper
1-1/2 tsp dried onion
1/4 tsp garlic salt
1/4 tsp Bon Appetit Seasoning Salt (McCormick Brand) *Bon Appetit is located in the spice isle. McCormick is the only brand that makes it. If you can not find it, you can substitute 1/8 tsp regular seasoning salt and 1/8 tsp celery salt.
- In a quart mason jar or a Tupperware salad dressing container combine buttermilk and dry ingredients, shake well. (Remember start with only 1/4 tsp salt and taste after you add the mayo, add remaining 1/4 tsp if necessary.)
- Add mayo, shake vigorously until completely blended.
- Refrigerate for at least two hours before serving. Flavors will blend and dressing will set up slightly.
- Can be stored in the refrigerator for up to 3 weeks.
P.S. My mom doesn’t do this, but I like to add a few drops of red wine vinegar, it gives it a little zing.
These beauties are two more of my favorite homemade salad dressings: