Ranch Recipe
Make Ranch Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Herbs & aromatics
Seasoning
Adjustments & serving
Method
Prepare base
Combine creamy ingredients
In a medium bowl, whisk together 1 cup mayonnaise and 1 cup sour cream until smooth and fully blended.
Gradually whisk in 1 cup buttermilk until the mixture reaches desired dipping consistency. For thicker dip use 3/4 cup; for thinner dressing use up to 1 1/4 cups.
Add herbs & aromatics
Stir in 2 tablespoons finely chopped chives, 2 tablespoons finely chopped flat-leaf parsley, and 1 tablespoon finely chopped fresh dill until evenly distributed.
Add 2 minced garlic cloves and mix thoroughly so the garlic is suspended throughout the mixture.
Season
Add 1 teaspoon fine sea salt, 1 teaspoon freshly ground black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon dried dill (if using). Stir to combine.
Add 1 tablespoon lemon juice or white wine vinegar to brighten flavors. Taste and adjust seasoning: add up to 1 teaspoon sugar or honey if the mix tastes too tart, and 1 teaspoon hot sauce if you want a little heat.
Rest & serve
Cover the bowl and refrigerate at least 1 hour, preferably 4 hours or overnight, to allow the herbs and seasonings to meld. If short on time, refrigerate 30 minutes.
Before serving, stir the ranch and taste; adjust salt, pepper, or acidity as needed. Transfer to a serving bowl and garnish with a few reserved chopped chives and a small sprig of dill, if desired.
Serve chilled as a dip for vegetables, wings, fries, or as a dressing for salads and bowls. Keeps refrigerated in an airtight container for up to 5 days; stir well before each use.