American · sauce
Buttermilk Ranch Dressing with Fresh Herbs
Video by allthingsbbq on YouTube · Open on YouTube
- Keto (1.1 g net carbs a serve)
- Vegetarian
- Gluten-free ingredients
- Nut-free
Contains: Egg, Milk. Check labels on stock, sauces and spice mixes.
Fresh parsley, dill, chives and garlic give the flavour instead of a seasoning packet, with about 1 g of net carbs and under 1 g of sugar a portion.
The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.
Ingredients 10
Method
Tap a time to watch that step in the video.
- Put the sour cream and mayonnaise in a bowl. 0:43
- Mince the chives, dill and parsley finely and add them, then grate in the garlic on a fine grater so it is almost a paste. Add the lemon juice and whisk. 1:28
- Whisk in the buttermilk a little at a time until the dressing is as thick or thin as you like it: the written recipe uses ½ cup for a pourable dressing, while in the video he stops at about 3 tbsp. 3:37
- Season with the smoked flake salt and black pepper and whisk for about 30 seconds so the salt dissolves. Taste and adjust. 4:03
- Use straight away or keep covered in the fridge for up to a week. Whisk by hand to keep it white and textured, or blend it for a bright green dressing.
Tip. Makes about 1⅔ cups. Use less buttermilk for a thick dip for carrot and capsicum sticks, as the cook suggests; it is also good on burgers and grilled meat.
The method is a summary in our words — the video shows every step.
One portion (2 tbsp) gives you 1 of 13
Where the energy comes from one serve
- Net carbs 5%
- Protein 3%
- Fat 92%
Fits keto: 1.1 g net carbs a serve, with 92% of the energy from fat.
Vitamins & minerals % of a day, one serve · tap for more
Omega-3 High38%
0.6 g a serve, mostly from mayonnaise (98%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin K High28%
33 µg a serve, mostly from flat-leaf parsley (57%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Show the other 13
Vitamin B124%
0.1 µg a serve, mostly from buttermilk (45%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Vitamin A3%
28 µg a serve, mostly from sour cream (52%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Calcium2%
23 mg a serve, mostly from buttermilk (46%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin C2%
2.2 mg a serve, mostly from flat-leaf parsley (71%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin E2%
0.3 mg a serve, mostly from mayonnaise (80%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Selenium2%
0.9 µg a serve, mostly from sour cream (41%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Potassium1%
40 mg a serve, mostly from buttermilk (35%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Iron1%
0.1 mg a serve, mostly from flat-leaf parsley (56%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Magnesium1%
2.9 mg a serve, mostly from buttermilk (33%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Zinc1%
0.1 mg a serve, mostly from buttermilk (39%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Vitamin D1%
0.2 µg a serve, mostly from buttermilk (70%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Folate1%
4.5 µg a serve, mostly from flat-leaf parsley (39%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin B61%
0 mg a serve, mostly from buttermilk (36%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by allthingsbbq; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.