Side Of House Ranch Recipe

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

Slowly whisk in the buttermilk until fully incorporated and the mixture reaches a pourable but still creamy consistency. If you prefer thicker ranch for dipping, use 1/3 cup buttermilk instead.

Add the finely chopped parsley, chives, dill, and minced green onion to the bowl. Stir gently to distribute the herbs evenly through the base.

Sprinkle in the garlic powder, onion powder, kosher salt, and black pepper. Add the lemon juice, Worcestershire sauce, and sugar (if using). If you like a touch of heat, add the hot sauce now.

Whisk all ingredients thoroughly, tasting as you go. Adjust seasoning: more salt for brightness, a squeeze more lemon if it needs lift, or an additional tablespoon of buttermilk/cold water to thin.

If the ranch is thicker than desired, whisk in cold water 1 tablespoon at a time (up to 2 tablespoons) until you reach the preferred consistency.

Cover the bowl and refrigerate for at least 30 minutes, preferably 1–2 hours, to let the flavors marry. The ranch will taste brighter after chilling.

Storage and Serving

Transfer to a clean jar or squeeze bottle. Garnish with the extra chopped chives or parsley before serving. Store refrigerated in a sealed container for up to 5 days; stir before using. Discard if any off odors or mold develop.