Buttermilk ranch dressing – classic, light and full of flavour
Ranch dressing is an American classic that has won hearts around the world – and I love it too. It is creamy, fresh and slightly tangy, which makes it perfect for tossing with green salads: its light, pourable consistency coats the leaves evenly without overpowering the crisp vegetables.
This version is made with buttermilk, which gives it that characteristic tang and light consistency. It is also excellent as a dip for roasted vegetables or a warm baked potato, where it really lifts the flavour.
Adapt your ranch dressing
You can vary the herbs to taste and preference – classic ranch is usually made with chives and parsley, but fresh dill is also lovely in it and adds an extra note of freshness.
If you prefer a thicker ranch dressing, I also have a recipe without buttermilk. It is firmer in consistency and perfect as a dip for snacks or in pasta salads, where you want the dressing to cling a little more. Recipe for ranch dressing without buttermilk – click here.
Tips for the perfect ranch dressing
Adjust the consistency – If you use crème fraîche with a fat content lower than 18%, start with 100 ml buttermilk and add more a little at a time, so the dressing does not become too thin.
Play with the flavour – Beyond the classic herbs, try adding a touch of garlic or a pinch of cayenne pepper for a little extra heat.
Let it rest – Ranch dressing only improves from an hour or two in the fridge, giving the flavours time to develop fully.
However you choose to make it, this homemade ranch dressing is a sure winner – easy to make and full of flavour.
Buttermilk ranch dressing
Ingredients
- 200 ml crème fraîche 18% fat
- 150 ml buttermilk
- 100 ml mayonnaise
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tbsp chives, finely chopped
- 2 tbsp parsley, finely chopped
- 1/2 lemon juice
- Salt and freshly ground pepper
Method
- Stir the crème fraîche, mayonnaise, buttermilk, spices and herbs together in a bowl.
- Season to taste with lemon juice, salt and freshly ground pepper.
- Keep the ranch dressing in the fridge until serving – it keeps well for 3-4 days.
Nutrition
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