Side Order Of Homemade Ranch Recipe

Mix mayonnaise and sour cream

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

Gradually whisk in 1/2 cup buttermilk until well incorporated. The texture should be pourable but thick; if it's too thick, add hot water 1 teaspoon at a time to reach desired consistency.

Stir in the chopped fresh parsley (2 tbs), chives (2 tbs), dill (1 tbs), and the minced garlic (2 cloves). Mix thoroughly so the herbs are evenly distributed.

Add 3/4 tsp fine sea salt, 1/2 tsp freshly ground black pepper, 1/2 tsp dried onion powder and 1/2 tsp dried parsley (if using). Pour in 1 tablespoon lemon juice or white wine vinegar. Stir and taste.

Adjust seasoning as needed: add more salt, pepper, or acidity (lemon/vinegar) to balance richness. If too thick, thin with additional buttermilk or hot water, 1 tsp at a time, until desired dipping consistency is reached.

Cover the bowl and refrigerate for at least 30 minutes to let flavors meld. For best flavor, chill 2–4 hours or overnight.

Before serving, stir and taste once more; adjust seasoning if necessary. Transfer to a small ramekin or sauce cup and garnish with extra chopped chives (1 tbs) if desired. Serve chilled as a side order for fries, wings, veggies, or sandwiches.