Ranch Dressing

Homemade ranch dressing is unequivocally better than the store-bought stuff. There are countless recipes for it, but this version—made with buttermilk, fresh garlic, and a smattering of herbs—is the one we’ll always come back to.

Fresh, not dried, herbs are key for this recipe, adding bright, vibrant flavor and pretty flecks of green. Be sure to chop all the herbs very finely, particularly the fresh parsley, which can be tough and bitter when left in large pieces. The creamy condiment packs a punch thanks to another secret ingredient: dried mustard powder. The spice brings warmth and tangy depth to the dressing, complementing the acidic notes of the buttermilk.

This buttermilk ranch dressing recipe is flexible enough to adapt using the ingredients you have on hand. No chives in the fridge? Leave ’em out. Jar of mayo runneth dry? Substitute sour cream or Greek yogurt. Is that onion in your cabinet growing a suspicious green tail? Swap in onion powder. The one nonnegotiable ingredient is the dairy—but you can make a substitute for buttermilk by mixing regular milk with fresh lemon juice or white vinegar (let it sit for 5 minutes to thicken to the desired consistency).

This recipe for ranch dressing is easy for home cooks to pull off, requiring just 20 minutes in the kitchen. And a batch of it can be used in countless ways: Drizzle over lettuce as a ranch salad dressing, serve alongside chopped veggies on a crudités platter, or use as a dipping sauce for any number of foods (not a blue cheese fan? Dip your chicken wings in ranch). Goodbye, store-bought ranch. We won’t miss you.