Real Ranch Dressing

By Mark Bittman

Updated November 21, 2022

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
5(687)
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This is real ranch dressing, not something bound with preservatives and corn syrup, a creamy, savory topping for mixed greens and a cool dip for summer days. You make it in a jar with a tight-fitting lid, which you can then use to store it in the fridge for a few days.

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Ingredients

Yield:2 cups

  • 1 cup mayonnaise

  • 1 cup buttermilk

  • ¼ cup buttermilk powder

  • Salt

  • freshly ground black pepper

  • ¼ cup chopped fresh chives or parsley leaves (optional)

Ingredient Substitution Guide
Nutritional analysis per serving

4 grams carbs; 26 milligrams cholesterol; 432 calories; 11 grams monosaturated fat; 27 grams polyunsaturated fat; 7 grams saturated fat; 45 grams fat; 447 milligrams sodium; 3 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put mayonnaise, buttermilk and buttermilk powder in a medium jar with a tight-fitting lid. Sprinkle with a little salt and lots of freshly ground black pepper. Add chives or parsley if you like, put lid on, and shake jar vigorously for 30 seconds or so.

  2. Step 2

    Taste and adjust seasoning. Use immediately or refrigerate for a few days. It will keep longer if you do not add the fresh herbs.

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Ratings

5 out of 5
687 user ratings
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Comments

Kathryn

Outstanding. One tip: find a local source of really good buttermilk. I used a whole milk buttermilk from Kimberton Whole Foods. I stuck with salt and freshly ground pepper, and fresh chives from the garden. I did not use the powdered buttermilk--just mayonnaise, buttermilk and seasoning.

Amy

Deejay, I'd say that it adds both body or thickness and extra tang. I'd try either adding a few tablespoons of regular powdered milk and a squeeze of lemon juice, if you have those things, or just leave it out. A little plain Greek yogurt might do the trick, too.

Tarammorrison

I like fresh dill and a smidgen of garlic.

Jessica L.

Happened to have some labneh around and added 3 tbsp in for tang and thickness instead of buttermilk powder. I also added dried onion powder and garlic powder that brought it to a flavor profile we’re all familiar with from the brand names. Plenty of salt and pepper is important to pop the flavor.

Leigh TM

I didn't have buttermilk powder so subbed nutritional yeast and it worked great to give it some body! also I added a big handful of fresh dill which I think is a must!!

Adrienne

I was craving a Pittsburgh salad—French fries and cheese, usually with steak too—and always buttermilk ranch. My local grocery store didn’t have buttermilk powder so I picked up Kinders ranch mix just in case. Well unfortunately it was needed—it gave it a salty, garlicky punch that it was lacking. I actually preferrred the thinner consistency. Next time, I think I’ll use dill in addition to parsley add a squeeze of lemon. And use sour cream if I don’t have the buttermilk powder. Don’t get me wrong—it was tasty and soooo much better than store bought—but it either needs the powder or some tweaking.

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Credits

Adapted from “How to Cook Everything,” by Mark Bittman (Wiley, 2008)

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