The Old-School Southern Salad Dressing That Came Before Ranch (And Tastes Even Tangier) - Tasting Table

"It's built on ingredients found in nearly every farmhouse kitchen: cultured buttermilk, mayonnaise, lemon juice, garlic, chopped chives and whatever other herbs are on hand. The main distinction between this dressing and the viscous, white emulsion we know (and love) as ranch is that the latter usually contains thickening components, like sour cream, or just a lot more mayonnaise. Store-bought versions also usually include onion powder and a bunch of stabilizers and preservatives."

"The sharp yet creamy flavor profile of old-fashioned buttermilk dressing comes across a little simpler than the buttermilk ranch we know today, but it's no less delicious. It might even be a bit more texturally palatable to some, akin to a vinaigrette than a gelatinous goo - sorry, Hidden Valley Ranch! Thanks to the union of two tart elements, lemon and cultured buttermilk, the Southern dressing tastes tangier, and is thin enough to adhere to lettuce without drowning it."

Traditional Southern buttermilk dressing combines cultured buttermilk, mayonnaise, lemon juice, garlic, chopped chives, and available herbs to produce a bright, tangy dressing. Unlike store-bought or ranch dressings, it is thinner because it lacks thickening elements like sour cream and excess mayonnaise. Commercial ranch often adds onion powder, stabilizers, and preservatives, resulting in a viscous, white emulsion. Buttermilk dressing originated from using leftover buttermilk after butter churning, reflecting thrift and reducing waste. Buttermilk also lightens biscuits and tenderizes fried chicken. The dressing adheres to lettuce without overwhelming it and offers a flavor profile closer to a vinaigrette than a gelatinous dressing.

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