Cup Of Ranch Recipe

Whisk base

In a medium mixing bowl, add 1 cup mayonnaise and 1/2 cup sour cream. Whisk together until smooth and homogeneous.

Whisk in 1/4 cup buttermilk a little at a time until the mixture reaches a pourable but still creamy consistency. If you prefer a thicker dip, use less buttermilk; for thinner dressing, add up to another 2 tablespoons.

If using, whisk in 1 teaspoon olive oil for a silkier mouthfeel.

Stir in chopped fresh parsley (2 Tbsp), chives (1 Tbsp) and dill (1 Tbsp). If using dried dill instead, use 1 teaspoon and increase standing time to let flavors hydrate.

Add 1 minced garlic clove and the finely minced shallot (1 Tbsp) if using. Mix thoroughly so aromatics distribute evenly throughout the base.

Add 1 teaspoon lemon juice or white wine vinegar, 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon onion powder and 1/4 teaspoon garlic powder. Add 1/4 teaspoon sugar if you want to balance acidity. Stir until well combined.

Taste the dressing and adjust seasoning: add more salt, pepper, or acid (lemon/vinegar) as needed. If herbs seem muted after refrigeration, let the dressing sit at room temperature for 10–15 minutes before serving or increase herbs slightly.

Cover the bowl or transfer the dressing to an airtight container. Refrigerate for at least 30 minutes (preferably 1–2 hours) to allow flavors to meld. If you used dried dill/onion powder, refrigerate at least 1 hour.

Before serving, give the ranch a good stir. If it has thickened too much in the fridge, thin with 1–2 tablespoons of buttermilk or milk, stirring until desired consistency is reached.

Serve chilled as a dip for vegetables, wings, chips, or as a dressing for salads. Keeps refrigerated in an airtight container for up to 7 days; stir before each use.