Ranch Dressing Recipe

Whisk base

In a medium bowl, whisk together the mayonnaise (1 cup) and sour cream (1/2 cup) until smooth and uniform in texture.

Slowly whisk in the buttermilk (1/2 cup) until the mixture reaches a pourable but still creamy consistency. If you prefer a thicker dip, add less buttermilk; for a thinner dressing, add up to 2 tablespoons of cold water later.

Stir in the fresh lemon juice (1 tbsp), white wine vinegar (1 tsp), and honey (1/2 tsp) until fully incorporated. Taste for brightness and adjust acidity by adding another 1/2 tsp lemon juice or vinegar if desired.

Add the finely chopped fresh parsley (2 tbsp), fresh dill (1 tbsp), and fresh chives (1 tbsp) to the bowl.

Fold in the minced garlic (1 tsp) and very finely minced shallot (1 tbsp). Mixing them in finely ensures no large pieces and a smooth mouthfeel.

Season the dressing with sea salt (3/4 tsp), freshly ground black pepper (1/2 tsp), onion powder (1/2 tsp), and dried dill (1/4 tsp) if using. Stir thoroughly and taste.

If you'd like a slight heat, stir in the optional hot sauce (1/2 tsp) now and taste again.

If the dressing is too thick, whisk in cold water 1 teaspoon at a time (up to 2 tablespoons) until desired consistency is reached.

Cover the bowl and refrigerate the dressing for at least 1 hour (preferably 2–4 hours) to allow the flavors to meld. The herbs will soften and the flavors become more rounded with resting.

Before serving, give the dressing a final stir and adjust seasoning (salt, pepper, lemon) to taste.

Store the ranch dressing in an airtight container in the refrigerator for up to 5–7 days. Stir or shake before each use, as separation may occur.