Ranch Recipe

Whisk base together

In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth and fully integrated. Aim for a pourable but still creamy consistency; if too thick, add up to 2 tablespoons more buttermilk.

Stir in the finely chopped chives, parsley, and dill, followed by the minced garlic and the very finely minced shallot or sweet onion. Mix until herbs are evenly distributed through the base.

Add the sea salt, black pepper, dried onion powder, dried garlic powder, and sugar (if using). Stir in the lemon juice or white wine vinegar and the olive oil and hot sauce if using. Taste and adjust: add more salt, pepper, or a splash more acid (lemon/vinegar) if it needs brightness.

Transfer the ranch to an airtight container or jar. Refrigerate for at least 1 hour, preferably 3–24 hours, to let flavors meld. The dressing will thicken slightly as it chills; stir before serving and thin with a little extra buttermilk if desired.

Serve chilled as a salad dressing, dip for vegetables, wings, or fries. Store in the refrigerator for up to 7 days. If separation occurs, stir or shake well before using.