Make sure you shake the buttermilk well before adding it. If you don’t have any buttermilk, whole milk will work as well. You can add the juice from 1/2 a lemon to get the sour, buttermilk taste without the buttermilk.
3/4 Teaspoon each of salt, onion salt, and dried parsley 1/4 Teaspoon garlic salt 1/8 Teaspoon each of pepper, dill weed, and thyme
You can also mix the whole dressing in a seal-able jar, then shake to evenly mix up the dressing. [1] X Research source
This dressing will last about a week in the fridge. It should be kept cold whenever it is not being eaten. [2] X Research source
Crack 1 room-temperature egg into the bottom of the jar Add 1 cup flavorful oil, usually avocado oil (olive will work also, but may have a stronger taste) Work your immersion blender into the mixture until you have a whipped, creamy texture. Continue making ranch like normal. [3] X Research source
6 tablespoons sour cream, 4-5 tablespoons mayo, 1 cup buttermilk[4] X Research source 1/2 cup sour cream, 1 cup mayo, 1/2 - 1 cup buttermilk[5] X Research source 1 cup whole milk, 1-1/2 cup sour cream, 1 tablespoon freshly squeezed lemon juice
Smoked paprika Cayenne (for a little spicy kick) Oregano Mustard powder MSG, also sold as “powdered Umami” Finely grated Parmesan cheese
White Vinegar, giving a bitter, tangy edge to the dressing Worcestershire Sauce, with a bit of bite Tabasco Sauce, to add some heat to the mix. [7] X Research source
1 Tsp Dill and/or Thyme 1/4 tsp each mustard powder and ground garlic 2 tsp dried parsley Salt and pepper, to taste (1/4-1/2 teaspoon each)[8] X Research source
For a thicker dressing, use coconut cream instead of coconut milk.
