Ranch Dressing Recipe

In a medium bowl, combine the mayonnaise and sour cream until smooth and homogeneous using a whisk or rubber spatula.

Gradually whisk in the buttermilk until the mixture reaches a pourable but still creamy consistency. For thicker dressing use less buttermilk; for thinner dressing add up to 1/4 cup more.

Finely chop the parsley, chives, and dill. Mince the garlic and very finely mince the shallot if using. Measure herbs so they are level; excess chopping releases more moisture.

Fold the chopped herbs, minced garlic, and shallot into the base mixture until evenly distributed.

Add the sea salt, black pepper, onion powder, garlic powder, lemon juice, and vinegar to the dressing. Whisk thoroughly to combine.

Taste and adjust seasoning. If the dressing tastes too bright or acidic, add up to 1/4 teaspoon sugar. If it needs more tang, add another 1/2 teaspoon vinegar or an extra 1/2 tablespoon lemon juice, adjusting to preference.

If using, stir in Worcestershire sauce and hot sauce. These add umami and heat; add incrementally and taste.

Chill

Cover the bowl or transfer dressing to an airtight container and refrigerate for at least 1 hour (preferably 2–4 hours) to allow flavors to meld. Dressing will thicken as it chills.

Before serving, taste again and adjust salt, pepper, or acidity if necessary. Give a final stir to reincorporate any separated liquid.

Store in the refrigerator in a sealed container for up to 7 days. Stir before each use.