Ranch Recipe

1. Mix dairy base

In a medium bowl, whisk together 1 cup mayonnaise, 1 cup sour cream, and 3 tablespoons buttermilk until smooth and homogenous. The mixture should be thick but pourable; add up to 2 tablespoons additional buttermilk or cold water to reach desired consistency.

2. Stir in the chopped herbs and aromatics: 2 tablespoons chives, 2 tablespoons parsley, 1 tablespoon dill, 2 teaspoons minced garlic, and 1 teaspoon minced shallot (if using). Fold gently so herbs stay evenly distributed.

3. Add 1 tablespoon fresh lemon juice and 1 teaspoon apple cider vinegar to brighten the dressing. Season with 3 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. If the dressing tastes too tart, stir in 1 teaspoon granulated sugar to balance acidity. Taste and adjust salt, pepper, and acid as needed.

4. For a silkier mouthfeel, whisk in 1 teaspoon olive oil and 1 teaspoon hot sauce if using. Cover the bowl and refrigerate the ranch for at least 30 minutes (preferably 1–2 hours) to allow flavors to meld. Stir again before serving and thin with additional buttermilk or cold water, 1 tablespoon at a time, to desired pourable consistency.

5. Transfer to an airtight container and refrigerate. Ranch will keep 5–7 days in the refrigerator. Stir or shake before each use. Serve as a salad dressing, dip for vegetables, wings, or fries, or as a sauce for sandwiches and bowls.