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Ingredients
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Ranch Dressing
Method
Ranch Dressing
Prepare herbs and aromatics
Finely chop the chives, dill, and parsley so you have about 2 tablespoons of each. Mince the garlic finely (about 2 teaspoons) and mince the shallot (about 1 tablespoon). Using fresh herbs gives the best flavor; if using dried herbs, reduce each to 1 teaspoon and add later to taste.
Combine base ingredients
In a medium mixing bowl, whisk together 1 cup mayonnaise, 1/2 cup sour cream, and 1/2 cup buttermilk until smooth and homogenous.
Add flavor components
Stir in the chopped herbs (chives, dill, parsley), minced garlic, and shallot. Add 1 tablespoon lemon juice, 1 teaspoon white wine vinegar, and 1/2 teaspoon Dijon mustard. Mix well so the acid and mustard are evenly distributed.
Season and adjust
Add 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon sugar (optional). Taste and adjust salt, pepper, or lemon as needed. If the dressing is too thick for your use (e.g., as a pourable dressing), whisk in up to 1 tablespoon cold water, 1 teaspoon at a time, until you reach the desired consistency.
Chill and meld flavors
Transfer the ranch to an airtight container or jar. Refrigerate for at least 1 hour (ideally 4 hours or overnight) to allow the herbs and garlic to infuse the dressing. Stir or shake before serving. Dressing will keep in the refrigerator for 5–7 days; stir before each use.
Serving suggestions: Use as a salad dressing, dip for vegetables or wings, or spread on sandwiches. If using as a dip, you can make a thicker version by reducing the buttermilk by 2–3 tablespoons or adding extra sour cream.