Buttermilk Ranch Dressing

Name: Buttermilk Ranch Dressing
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (280 ml)
Cuisine: American
Ingredients: 1/2 cup (120 ml) Mayo; 1/2 cup (120 ml) Buttermilk; 2 Tbsp (30 ml) Sour Cream; 1 clove Garlic; 1 Tbsp (2 g) Dill; 1 Tbsp (2 g) Chives; 1 Tbsp (15 ml) Lemon Juice; 1/2 tsp (3 g) Salt; 1/4 tsp (0.5 g) Pepper

Independent adaptation of a publicly published Stephanie Izard recipe. Not affiliated with, sponsored by, or endorsed by Stephanie Izard.

DRESSING · VEGETABLES, FRIED FOODS & SALADS

A dressing for vegetables, fried foods & salads.

For greens, grains, and roasted vegetables.

On the jar

RANCH

Method: shake
Yield: about 1¼ cups
Ingredients: 9
Jar batch: 0.9× recipe

Add to a jar

Ratio

MAYO 120 mlBUTTERMILK 120 mlSOUR CREAM 30 mlLEMON JUICE 15 ml

Ingredients

Mayo1/2 cup (120 ml)
Buttermilk1/2 cup (120 ml)
Sour Cream2 Tbsp (30 ml)
Garlic1 clove
Dill1 Tbsp (2 g)
Chives1 Tbsp (2 g)
Lemon Juice1 Tbsp (15 ml)
Salt1/2 tsp (3 g)
Pepper1/4 tsp (0.5 g)

Method

Pour to the lines in order (bottom → top): MAYO, BUTTERMILK, SOUR CREAM, LEMON JUICE.
Season to finish: GARLIC (1 clove), DILL (about 2½ tsp), CHIVES (about 2½ tsp), SALT (about ½ tsp), PEPPER (a pinch).
Cap the jar and shake until emulsified.

Get Buttermilk Ranch Dressing + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 9 ingredients, one pour order, no measuring cups on a Tuesday.

4 kitchens · 2 stars · 4 national awards

Buttermilk Ranch DressingNATIONAL AWARD WINNEROn the jar: RANCH
Ramp Buttermilk Dressing★ STARRED KITCHENOn the jar: RAMP-BUTTERM
Herring Waldorf Dressing★ STARRED KITCHENOn the jar: HERRING
Buttermilk Herb DressingNATIONAL AWARD WINNEROn the jar: BUTTERMILK

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Chicago chef of Girl & the Goat; James Beard Outstanding Chef, Best Chef: Great Lakes, and Top Chef winner. American cooking with Asian and Mediterranean accents across Goat, Duck Duck Goat, and related kitchens.

Originally published as Girl & the Goat Ranch.

Adapted from a recipe published by Stephanie Izard in Stephanie Izard buttermilk ranch.

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.9× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Stephanie Izard buttermilk ranch (published as “Girl & the Goat Ranch”). Full citation lives in Provenance.

Add to a jar