Ranch dressing is so delicious on any crisp lettuce and it makes a fantastic dipping sauce for a vegetable platter, but did you know that you can whip it together in just a few minutes with stuff you probably have at home?
This dressing is so good, you’ll forget about buying anything in a bottle ever again. If you don’t have buttermilk on hand, check out our tip to make a quick substitute using milk here.
The secret is to this recipe is the onion and garlic powder. I’ve tried this dressing with freshly grated garlic and it’s far too overpowering. Powdered garlic delivers a subtle garlic flavour that won’t have you digging through your pockets for a mint afterward.
For an extra twist, throw in some chopped dill, tarragon, basil or parsley.
Here’s what you’ll need:
2/3 cup sour cream (full fat)*
1/3 cup buttermilk
2 tsp Dijon mustard
1 tsp liquid honey next time start with 1/2 tsp.
1/4 tsp each garlic powder and onion powder
1/4 tsp each salt and pepper
In bowl, whisk together sour cream, buttermilk, Dijon, honey, garlic powder, onion powder, salt and pepper. (Make-ahead: Refrigerate for up to 5 days). (makes about 1 cup)
*You can substitute with low fat or no fat sour cream, but the dressing won’t be as thick, or tasty.
Quick Buttermilk Substitute
Pour 1 tbsp of white vinegar into a 1-cup liquid measure. Top with enough milk to make 1 cup; stir. Let stand at room temperature for 10 minutes.
Basil Buttermilk Ranch Dressing from food52
- 2 tablespoons minced shallot
- 2 tablespoons chopped basil
- 2 tablespoons chopped chives
- 1 tablespoon chopped parsley
- 1 small clove garlic, minced
- 2 teaspoons teaspoons lemon juice or white wine vinegar
- 1/2 cup mayonnaise
- 2 tablespoons yogurt or sour cream
- 1 cup well-shaken buttermilk
- Salt and freshly ground black pepper
- 1/4 teaspoon smoked paprika, optional
- Honey, as needed
- In a jar with a tight fitting lid, combine the shallot, herbs, garlic, vinegar or lemon juice, mayonnaise, and yogurt or sour cream. Screw on the the lid and shake the jar to combine. Stir in most of the buttermilk. Check for consistency, and add more if needed. Taste, then season with salt, pepper and paprika. If the dressing is too sharp, drizzle in some honey to mellow the acidity. Taste again, and adjust if needed.
- Cover and refrigerate for an hour before using, to allow the flavours to blend and develop. Makes about 2 cups