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(679)
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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
679 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.

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.

Tim Ottinger

Simple. Easy. Delicious!

Uh Oh

Where can you buy buttermilk powder?

Tim Ottinger

Saco Buttermilk ,12 oz. A Cultured Blend of Sweet Cream Churned Buttermilk, Sweet Dairy Whey, and Lactic Acid.

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Credits

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

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