Today I’m posting a quick salad dressing recipe. Normally, I’d feel guilty just giving you a simple salad dressing as a post entry. What? No soup, or dinner entrees? Where’s the yummy food, right?
Because this buttermilk ranch dressing recipe is so delicious, I felt it needed some blog space of it’s own. Plus, I wanted to talk a bit about my love of creamy buttermilk.
If I went to my mom’s house right now, I’d guarantee she’d have a half gallon jug of buttermilk in the door of her fridge. Buttermilk is a staple in a lot of southern homes. At least where I grew up. We used buttermilk for a lot! We put buttermilk in our biscuits, cornbread, pancakes, and I’m pretty sure I remember mom making a buttermilk pie at some point. My favorite is a glass of buttermilk, simply to drink. It goes great with soup beans and fried potatoes.And yes, I drank out of this glass before taking the above picture. Sorry, I couldn’t help myself. 🙂
As some may say, buttermilk is an acquired taste. For me it tastes like home. As I’ve gotten older I use a little less of it in my cooking than mom does, but I still enjoy a big glass from time to time.
I love this homemade buttermilk ranch recipe so much. It’s so creamy and fresh. I’ll never go back to store bought brands. No ma’am! I’ve seen the light. Plus, as I’ve posted in previous blog entries. The ingredient label on store bought dressings aren’t what you might think. Even some of the so called “natural” dressings have a pile of preservatives and unnecessary additives.
If you’re a ranch dressing lover, this dressing is worth trying.
I add quite a bit of dill to mine. So if you prefer it a little less dilly, cut the dill portion down to a 1/2 teaspoon. Otherwise, mix it up and enjoy as is. I’ve been asked before about why I tend to use dried herbs over fresh while making a majority of my recipes. The reason is simple. Most people don’t have fresh herbs growing in their kitchens like they’re on a Food Network cooking show. If you do, then I’m jealous and I want to come live with you.
If I left fresh growing herbs out, I’m sure my kids would eat handfuls. I can’t even leave live plants on the floor for fear they will be nibbled on. I however love, and do buy fresh herbs often, but don’t always have what I need on hand. Especially, when it comes to throwing a quick dressing together before dinner. If you have fresh herbs and want to use them in this recipe in place of the dried, please do. This dressing is amazing either way.
- I cup mayo
- ⅔ cups buttermilk
- 1 clove of garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¾ teaspoon dried dill
- ½ tablespoon dried parsley
- ½ tablespoon dried chives
- ½ tablespoon white wine vinegar
- Add all ingredients to a glass jar with lid, shake vigorously, until mixed.
- Allow to set in refrigerator for a minimum of an hour before serving