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Homemade Salad Dressing · Buttermilk Herb

Buttermilk Herb Ranch-Style Dressing

12

Hands-free cooking

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  • “Next”, “back”, “repeat”, “step 3”, “start over”
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  • “What can I use instead of buttermilk?”, “Can I use oil instead of butter?”, “I'm out of eggs”
  • “How do I fold?”, “What does temper mean?”, “What are soft peaks?”
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Reading aloud

Before you start

Gather your ingredients

  • Swaps for chives

    Instead of chives

    • Dried chives: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Freeze-dried chives keep color but little flavor; use them only as a garnish.
    • Green onion tops: The same amount, sliced thin. Stronger and crunchier.

    More for chives

  • Swaps for parsley

    Instead of parsley

    • Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
    • Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
    • Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.

    More for parsley

  • Swaps for dill

    Instead of dill

    • Dried dill: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried dill (dill weed) is fair: grassier and weaker, better in dips and dressings that sit for a while.
    • Fennel fronds: The same amount. A light anise note; similar look.
    • Fresh tarragon: Half as much. Stronger anise flavor.

    More for dill

  • Swaps for mayonnaise

    Instead of mayonnaise

    • Plain Greek yogurt: The same amount. Tangier and lighter; a bit looser.
    • Egg-free (vegan) mayo: The same amount. Very close.
    • Sour cream: The same amount. Tangier and less rich.

    All 4 swaps for mayonnaise

    Cooking for an allergy? Check every label.

  • Swaps for sour cream

    Instead of sour cream

    • Plain Greek yogurt: The same amount (full-fat for baking). Tangier and a little less rich.
    • Crème fraîche: The same amount. Richer and milder, and it doesn't curdle in hot sauces.
    • Cottage cheese, blended: The same amount, blended smooth with a squeeze of lemon. Milder and less rich, with more protein.

    All 4 swaps for sour cream

  • Swaps for buttermilk

    Instead of buttermilk

    • Milk + lemon juice or vinegar: 1 tbsp lemon juice or white vinegar in a measuring cup, topped up with milk to 1 cup, for each cup. Thinner and a bit less tangy, so bakes are a touch less tender.
    • Plain yogurt + milk: ¾ cup plain yogurt + ¼ cup milk for each cup (with Greek yogurt: ½ cup + ½ cup). The closest match for tang and thickness.
    • Plain kefir: The same amount. Similar tang, a little thinner.

    All 4 swaps for buttermilk

  • Swaps for lemon juice

    Instead of lemon juice

    • Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
    • Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
    • White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.

    More for lemon juice

  • Swaps for garlic powder

    Instead of garlic

    • Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
    • Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.

    More for garlic

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

Step 1 of 6

Chop (how to chop) Chop Cut food into bite-size pieces that don't have to match exactly. 1. Cut a flat side on round food and lay it on that side so it can't roll.2. Slice the food into strips about as wide as the pieces you want.3. Turn the strips and cut across them.4. Rock the knife over any big pieces until they are about the same size. Done when: The pieces are close enough in size to cook in the same time, about ½ inch unless the recipe says otherwise. Safety: Keep the fingertips of your guiding hand curled under, knuckles toward the blade, and set the board on a damp towel so it can't slide.How to chop vegetables and herbs: mistakes to avoid
the chives, parsley and dill as finely as you can.

Step 2 of 6

In a bowl,
whisk (how to whisk) Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid
the mayonnaise and sour cream together until smooth.

Step 3 of 6

Whisk (how to whisk) Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid
in the buttermilk and lemon juice until no lumps remain.

Step 4 of 6

Whisk (how to whisk) Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid
in the herbs, garlic powder, onion powder, salt and pepper.

Step 5 of 6

Cover and refrigerate so the dried spices soften and the flavors
bloom (how to bloom spices) Bloom spices Cook ground spices briefly in hot fat to wake up their flavor before adding liquid. (Blooming gelatin means soaking it in cold water first.) 1. After the onions and garlic soften, add the spices to the hot oil.2. Stir constantly for 30 to 60 seconds.3. As soon as they smell strong, add the liquid or tomatoes to stop the cooking. Done when: The spices smell toasty and fragrant and look a shade darker. How to bloom spices in oil: mistakes to avoid
.

Step 6 of 6

Stir, taste and adjust the salt. For a thinner salad dressing,
whisk (how to whisk) Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid
in more buttermilk 1 tablespoon at a time.

All done

Enjoy!

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Ingredients

  • Swaps for chives

    Instead of chives

    • Dried chives: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Freeze-dried chives keep color but little flavor; use them only as a garnish.
    • Green onion tops: The same amount, sliced thin. Stronger and crunchier.

    More for chives

  • Swaps for parsley

    Instead of parsley

    • Dried parsley: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Very mild; it adds color more than flavor.
    • Cilantro: The same amount. Stronger and citrusy; suits Mexican and Asian dishes.
    • Celery leaves or chervil: The same amount. Celery leaves are peppery and grassy; chervil is mild with a hint of anise.

    More for parsley

  • Swaps for dill

    Instead of dill

    • Dried dill: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Dried dill (dill weed) is fair: grassier and weaker, better in dips and dressings that sit for a while.
    • Fennel fronds: The same amount. A light anise note; similar look.
    • Fresh tarragon: Half as much. Stronger anise flavor.

    More for dill

  • Swaps for mayonnaise

    Instead of mayonnaise

    • Plain Greek yogurt: The same amount. Tangier and lighter; a bit looser.
    • Egg-free (vegan) mayo: The same amount. Very close.
    • Sour cream: The same amount. Tangier and less rich.

    All 4 swaps for mayonnaise

    Cooking for an allergy? Check every label.

  • Swaps for sour cream

    Instead of sour cream

    • Plain Greek yogurt: The same amount (full-fat for baking). Tangier and a little less rich.
    • Crème fraîche: The same amount. Richer and milder, and it doesn't curdle in hot sauces.
    • Cottage cheese, blended: The same amount, blended smooth with a squeeze of lemon. Milder and less rich, with more protein.

    All 4 swaps for sour cream

  • Swaps for buttermilk

    Instead of buttermilk

    • Milk + lemon juice or vinegar: 1 tbsp lemon juice or white vinegar in a measuring cup, topped up with milk to 1 cup, for each cup. Thinner and a bit less tangy, so bakes are a touch less tender.
    • Plain yogurt + milk: ¾ cup plain yogurt + ¼ cup milk for each cup (with Greek yogurt: ½ cup + ½ cup). The closest match for tang and thickness.
    • Plain kefir: The same amount. Similar tang, a little thinner.

    All 4 swaps for buttermilk

  • Swaps for lemon juice

    Instead of lemon juice

    • Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
    • Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
    • White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.

    More for lemon juice

  • Swaps for garlic powder

    Instead of garlic

    • Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
    • Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.

    More for garlic

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt