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The people have asked for buttermilk recipe ideas, and Richard Blais has spoken—use up that quart to make this easy, creamy buttermilk ranch dressing. 

Pro Tip: Richard doesn't shake up his carton of buttermilk before use, especially if it's been sitting in his refrigerator for a while, because he likes to use the top, thickened part, which is great for making sauces like his buttermilk ranch dressing. 

Try using this with Chef Blais' schnitzel recipe (made with another recently trending ingredient search term: ground pork), as a dipper for baked chicken fingers, or of course as a dressing over Rach's Whisky Chicken Salad.


  • ½ cup buttermilk, preferably unshaken and using the thickened part that rises to the top
  • ½ cup mayonnaise
  • ½ teaspoon dried onion powder
  • 1 teaspoon dried dill, optional
  • ½ teaspoon dried garlic powder
  • ½ teaspoon dried chives
  • ½ teaspoon dried parsley
  • Zest of ½ lemon
  • 1 tablespoon chopped sundried tomatoes 
  • ½ teaspoon red wine or sherry vinegar and/or lemon juice
  • 1 big pinch salt
  • 1 big pinch black pepper 


Serves: Makes about 1¼ cups


Place ingredients in a mason jar or covered container and shake vigorously to combine.