Ranch Recipe

Combine dairy

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

Whisk in 3 tablespoons buttermilk until incorporated. The mixture should be thick but spoonable; reserve additional buttermilk (up to 2 tablespoons) to thin later if desired.

Fold in the chopped fresh parsley (2 tbs), chives (2 tbs), dill (1 tbs) and the finely chopped green onion (1 tbs) so the herbs are evenly distributed throughout the base.

Add the minced garlic (2 cloves), 1 teaspoon onion powder, 1 teaspoon garlic powder and 1 teaspoon dried dill (if using). Stir to combine.

Add 3/4 teaspoon of the salt and 1/2 teaspoon black pepper, then taste and adjust (see next step).

Whisk in 2 teaspoons fresh lemon juice and 1 teaspoon vinegar, plus 1 teaspoon Worcestershire sauce if using. These brighten the flavor and add depth.

Taste the ranch. Add the remaining salt (up to the total 3 teaspoons) in small increments to reach desired seasoning, and add more black pepper if desired. If you prefer a tangier ranch, add a little more lemon juice or vinegar, 1/4 teaspoon at a time.

If the dressing is too thick for your use, whisk in additional buttermilk, 1/2 tablespoon at a time, up to 2 tablespoons, until you reach the desired consistency for dipping or drizzling. For a thinner salad dressing, add up to 2–4 tablespoons more buttermilk.

If you want a faint heat, stir in 1 teaspoon hot sauce; adjust to taste.

Cover the bowl and refrigerate for at least 1 hour, preferably 2–4 hours, to let the flavors meld. For best flavor, chill overnight.

Give the ranch a final stir, taste and adjust seasoning before serving. Serve chilled as a dip for vegetables or wings, or as a dressing for salads.