Ranch Recipe

Combine creamy base

In a medium mixing bowl, whisk together 1 cup mayonnaise and 1 cup sour cream until smooth and homogenous.

Slowly whisk in 1/2 cup buttermilk until the mixture reaches a pourable but still creamy consistency. Adjust buttermilk later if you prefer thinner dressing.

Finely chop 2 tablespoons parsley, 2 tablespoons chives, and 2 tablespoons dill (or measure 1 tablespoon dried dill). Add the chopped fresh herbs to the creamy base.

Add 2 cloves minced garlic and 1 tablespoon very finely minced shallot or red onion to the bowl. If you want a milder onion flavor, rinse the minced shallot briefly and pat dry before adding.

Add 1 tablespoon lemon juice and 1 teaspoon white wine vinegar to the bowl. These provide brightness and balance to the richness.

Season with 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon sugar (optional).

Whisk all ingredients together thoroughly, tasting as you go. Adjust salt, pepper, lemon juice, or sugar to achieve the desired balance of tang and saltiness.

If using, whisk in 1/2 teaspoon hot sauce for a touch of heat and 1 teaspoon olive oil for extra sheen and mouthfeel.

Transfer the ranch to an airtight container and refrigerate at least 1 hour (preferably 2–4 hours) to let the flavors meld. If the dressing thickens too much in the fridge, thin with up to 2 tablespoons additional buttermilk, 1 teaspoon at a time, to reach serving consistency.

Store refrigerated for up to 7 days. Stir or shake before serving. Use as a dip for vegetables, wings, or as a salad dressing.