Q’s Zesty Ranch Dressing

Making salad dressings at home is super easy and lets you get creative with flavors. This version of a basic buttermilk ranch dressing focuses on both creaminess and acidity and is punctuated by some earthy flavors from the spices I wanted to add, but the base is really a blank slate for any other spices you want to experiment with.


  • 2 TBSP or 15g minced shallots (about 1 small shallot)
  • 1/4 cup or 60mL rice wine vinegar
  • 1/4 cup or 60mL buttermilk
  • 3/8 cup or 90g Kewpie mayo (or another brand of mayo)
  • 1/2 cup or 110g olive oil
  • 1 TBSP sea salt
  • 1 tsp ground black pepper
  • 1 tsp Korean chile flakes
  • 1/2 tsp ground cumin
  • 1/2 tsp dried herbs such as thyme, dill, or parsley or a mix


  1. Add shallots, vinegar, buttermilk, and mayo to a 1-pint mason jar or measuring cup and whisk to combine
  2. Slowly whisk in olive oil until emulsified
  3. Add salt, pepper, and other spices and whisk to thoroughly combine. Transfer to container or pop the top on the mason jar and store for up to a month.
  4. Give a good shake before using on a Cobb salad or just a simple romaine & cucumber & radish salad.

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