Buttermilk Ranch
Condiment, Salad Dressing
Serving size: From 8 ounces to 2 quarts
Already have Recipe Keeper?
Ingredients
- Full Recipe makes 2 Quarts
- 1 pint buttermilk (16 ounces)
- 1 quart Mayonnaise (30 ounces)
- 1 pint sour cream (16 ounces)
- 4 tablespoons dry parsley flakes
- 2 teaspoons pepper
- 3 tablespoons onion powder
- 2 teaspoons garlic powder
- 2 ¼ teaspoons kosher or sea salt
- HALF Recipe: Makes 1 full quart
- 1 cup buttermilk
- 2 cups mayonnaise
- 1 cup sour cream
- 2 tablespoons dry parsley flakes
- 1 teaspoon pepper
- 1 ½ tablespoons onion powder
- 1 teaspoon garlic powder
- 1 ¼ teaspoons kosher or sea salt (or to taste)
- QUARTER Recipe: Makes about 16 ounces
- ½ cup buttermilk
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tablespoon dry parsley flakes
- ½ teaspoon pepper
- ¾ teaspoon onion powder
- ½ teaspoon garlic powder
- ¾ teaspoon kosher or sea salt (or to taste)
- EIGHTH Recipe: Makes 8 ounces
- ¼ cup buttermilk
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 ½ teaspoons dry parsley flakes
- ¼ teaspoon black pepper
- 1/3 teaspoon onion powder
- 1/3 teaspoon garlic powder
- 1/3 teaspoon kosher or sea salt
Directions
- 1. Combine all ingredients and refrigerate. Makes a lot but stores well chilled for a few weeks. Use for salads or any other recipes requiring a ranch dressing.
