Homemade Buttermilk Ranch Dressing Recipe (2024)

FAQs

What's the difference between buttermilk ranch and regular ranch dressing? ›

The regular seems to have more of a note of acidity, while the buttermilk is obviously meant to be more creamy. I find that the more acidic original pairs much better with most foods than the creaminess of the buttermilk, even though the buttermilk is still tangy.

While many restaurants use mass produced ranch mix, they often add it to a higher-quality base. This might include milk, buttermilk, sour cream, or mayonnaise. So when you notice that the ranch in a restaurant tastes better than the bottled dressing from the store, what you're really tasting is delicious, creamy fat.

Stored in a well-sealed container in the fridge (assuming you began with fresh sour cream and buttermilk) your buttermilk ranch dressing should keep for up to two weeks. Help it stay fresh by not dipping anything directly into the container that you're storing it in—for example, a half-bitten carrot.

I use a mix of mayonnaise, sour cream, and a bit of buttermilk for some tang, plus garlic, and plenty of fresh herbs. I also like to add a dash of cayenne pepper for a kick, but you can add Worcestershire sauce, hot sauce, or whatever you want. Ranch dressing is fun to customize!

Most restaurants don't buy pre packaged ranch. They buy hidden valley seasoning and mix it themselves with ingredients they already have.

Even when a restaurant does start with premade ranch, they will often fold in extra fresh herbs, and maybe even more buttermilk, to lighten and bring in some brighter flavors that can be lost in shelf-stable bottling.

Well having worked there for over 3 years, they use a gallon of Mayo, a half a gallon of 3% buttermilk and 3 packets (large 3.2 ounce packets) of hidden valley ranch mix. You mix the Mayo and a quart of buttermilk then the ranch packets then the last buttermilk. We would let it sit for a few hours to blend together.

The ranch packet has a fresher taste, because you add your own mayo and milk. Even though all the herbs and spices in the mix are dried, they rehydrate quickly and leave you with a product that feels homemade. This version of Hidden Valley Ranch is more flavorful than the bottled version and much, much thicker.

Ranch dressing usually contains dairy products such as milk or buttermilk, which can spoil and lead to the growth of harmful bacteria such as Listeria, Salmonella, or E. coli. Even if the dressing looks and smells fine, consuming expired dressing can still put you at risk of food poisoning or other health issues.

Is left out ranch dressing okay to eat? No, no, no. Ranch dressing has plenty of ingredients that are an easy breeding ground for foodborne pathogens, and may have some of their own waiting to reproduce. If your dressing has set out for more than 2 hours, toss it.

What can I do with leftover buttermilk? ›

Whisk It into a Dip, Sauce, or Dressing

another cake. For an easy savory option, drizzle some buttermilk into your next salad dressing or creamy dip. You can whip up a simple, herby ranch dressing or any easy buttermilk dressing. Drizzle some into bean dips or caramelized onion dips.

You'll never go back to the bottled stuff again! A bottle of Kraft Ranch Dressing from the grocery store costs about $3.49. However, for the same serving size, you can make it at home for only $2.33! The recipe makes 32 servings which comes out to only $0.07 per serving!

Make your own homemade ranch dressing mix, using just a few basic ingredients, for much cheaper than the store-bought packets! Plus, there's no artificial fillers, chemicals, preservatives or extra sugars!

HIDDEN VALLEY RANCH STARTED IN 1954

Over the years, Steve had been perfecting his signature salad dressing, a tangy blend of buttermilk, savory herbs and spices. His ranch guests couldn't get enough of the stuff, and Hidden Valley Ranch dressing was invented.

Buttermilk ranch is much thinner than a typical ranch “dip” because the buttermilk thins it out. I make a version of both and they use the exact same dried herbs. Quick tip: for a dip consistency, just leave out the buttermilk, dub sauce and vinegar in this recipe.

Sour Cream: Provides creaminess and tanginess to the dressing. Buttermilk: Adds a subtle tang and helps thin out the dressing to a pourable consistency.

“Ranch” dressing is made from buttermilk, slightly soured. It tastes like slightly soured buttermilk or yoghurt. Commercial “Ranch” dressing usually has a lot of other flavorings, often artificial.

Dairy Queen - New Hidden Valley Ranch made IN HOUSE!