Place the mayonnaise, buttermilk, onion, garlic and dry mustard in the canister of an immersion blender. Zip to purée. Add salt, pepper and a squeeze of lemon, taste and adjust seasoning. Stir in fresh herbs. Cover and refrigerate until use.
Creamy Buttermilk Ranch Dressing
Ingredients
1 cup mayonnaise
½ cup buttermilk
1 tablespoon chopped white onion
1 garlic clove, mashed
1½ tablespoons fresh parsley, finely chopped
1½ tablespoons fresh dill, finely chopped
1½ tablespoons fresh chives, finely chopped
½ teaspoon dry mustard
squeeze of lemon
½ teaspoon each, kosher salt and black pepper
Directions
Place the mayonnaise, buttermilk, onion, garlic and dry mustard in the canister of an immersion blender. Zip to purée. Add salt, pepper and a squeeze of lemon, taste and adjust seasoning. Stir in fresh herbs. Cover and refrigerate until use.
Creamy Buttermilk Ranch Dressing
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Buttermilk, mayonnaise, onion and garlic zipped up with dry mustard and lemon, then finished with chopped dill, parsley and chives…
Did you hear that? It’s your favourite salad begging for this CREAMY BUTTERMILK RANCH DRESSING!
We say it a lot because we mean it; we absolutely love salads. There’s something so perfect about gathering up an interesting mix of fresh vegetables, and sometimes fruit, to create a salad that’s both visually appealing and flavourful. The second part of every successful salad story is to figure out which dressing pairs best with it. This CREAMY BUTTERMILK RANCH DRESSING is so delish we think it goes with lots of them.
Make this dressing once to understand why it’s so often requested, then you’ll be making it again and again.
INGREDIENTS
Nothing on the shopping list for this recipe is tough to get. We have tested the recipe a few times and think it tastes better using full-fat mayonnaise and store bought buttermilk.
We know buttermilk can sometimes be tricky and after this story publishes, we expect a run on the stuff, lol! If you’re ever in a pinch, you can make your own by stirring a tablespoon of white vinegar into a cup of homogenized milk. Instant buttermilk, you’re welcome!
FRESH HERBS
We discovered that adding freshly chopped parsley, dill and chives to this creamy dressing takes it to a whole new level of fabulousness. There’s something about the subtle, fresh flavour of these herbs. Don’t forget to chop the herbs by hand and then stir them into the dressing after you’ve zipped all of the other ingredients together. Seeing those floating green herb bits is the goal.
ENJOY
Once your dressing is prepared, we suggest transferring it into a glass container with a lid or a storage bottle. Remember to place it in a visible location in your fridge so it’s at the ready for the next few days of healthy, good eats – it usually disappears by day four. Yup, it’s that good!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
1 cup mayonnaise
½ cup buttermilk
1 tablespoon chopped white onion
1 garlic clove, mashed
1½ tablespoons fresh parsley, finely chopped
1½ tablespoons fresh dill, finely chopped
1½ tablespoons fresh chives, finely chopped
½ teaspoon dry mustard
squeeze of lemon
½ teaspoon each, kosher salt and black pepper
Directions
Place the mayonnaise, buttermilk, onion, garlic and dry mustard in the canister of an immersion blender. Zip to purée. Add salt, pepper and a squeeze of lemon, taste and adjust seasoning. Stir in fresh herbs. Cover and refrigerate until use.
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