Side Of Homemade Ranch Recipe
2 oz $0.80 | 4 oz $1.50 | 8 oz $2.50
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Ingredients
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Base
Seasoning
Method
Combine base
Whisk base
In a medium bowl, combine 1/2 cup mayonnaise and 1/4 cup sour cream. Whisk until smooth and homogenous, scraping the sides of the bowl.
Gradually whisk in 1/4 cup buttermilk until the mixture reaches a pourable but still creamy consistency. If you prefer thicker ranch for dipping, add only 2 tablespoons of buttermilk; for thinner dressing add up to 1/3 cup.
Season and finish
Add the dried parsley (1 tbs), dried dill (1 tsp), garlic powder (1/2 tsp), onion powder (1/2 tsp), sea salt (1/2 tsp) and freshly ground black pepper (1/4 tsp) to the base. Stir thoroughly to distribute the dried herbs and spices evenly.
Add 1/2 teaspoon lemon juice or white vinegar to brighten the flavors and stir. Taste and adjust seasoning: add more salt or a pinch of sugar if desired, or a little extra buttermilk if too salty or thick.
Fold in 1 tablespoon finely chopped fresh chives if using. For best flavor, cover and refrigerate the ranch for at least 30 minutes to allow the dried herbs to rehydrate and flavors to meld. Ranch can be used immediately if needed, but chilling improves depth of flavor.
Transfer to serving portion containers: use approximately 2 oz (~1/4 cup) per small side, 4 oz (~1/2 cup) for a larger side, or 8 oz (~1 cup) for multiple servings. Keep refrigerated and use within 5–7 days.