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Buttermilk Ranch Dressing

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
about 1-3/4 cups dressing
Category
Salad Dressings
Course
Salads
Sources
Yankee Magazine's Lost and Vintage Recipes

Buttermilk Ranch Dressing is a classic accompaniment to crisp veggies for dipping or a fresh salad in need of fast flavor. The familiar tang of buttermilk transforms regular old ranch dressing into something extraordinary. We highly recommend dipping crispy fried chicken tenders into this dressing or using it to cool down spicy buffalo chicken!

Ingredients
1 cup buttermilk
1/2 cup mayonnaise
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh chives
2 teaspoons fresh lemon juice
1/2 teaspoon kosher or sea salt
1/4 teaspoon mustard powder
1/8 teaspoon freshly ground black pepper

Instructions

  1. In a small bowl, whisk together buttermilk, mayonnaise, cilantro, chives, lemon juice, salt, mustard, and pepper. 
  2. Serve immediately or cover and chill for up to 1 week.

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...

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Comments

<span>John</span> Wed, 08/05/2026 - 22:31
Bobby Flay always said, "If you think you don't like cilantro, just keep eating it." He's partly right. I used to hate it. Now I can tolerate it and actually like a little in salsa. But overall, it still tastes soapy to me. Parsley it is for this. Bottled ranch I find too thick. I'll definitely give this a go.
<span>P. Dyer</span> Sun, 02/11/2024 - 09:38
Can you switch out Cilantro to Italian Parsley ? Not a fan of Cilantro.
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 02/12/2024 - 10:05

Hi, there. Oh yes, the great cilantro debate! It is an herb that people either love or hate. In this recipe, you could certainly sub in parsley.