Wash and dry the fresh herbs. Finely chop the parsley, dill, and chives so they measure about 2 tablespoons each. Peel and mince the garlic finely (about 2 teaspoons). Peel and very finely mince the shallot or small sweet onion (about 1 tablespoon).

Tip: Pat herbs dry with a paper towel to avoid watering down the dressing.

Combine Base and Seasoning

Mix base ingredients

In a medium bowl, whisk together 1 cup mayonnaise and 1 cup sour cream until smooth. Gradually whisk in 1 cup buttermilk until the mixture reaches a pourable but creamy consistency. If you prefer thicker dressing reduce buttermilk to 3/4 cup.

Add acid and seasonings

Stir in 2 teaspoons fresh lemon juice and 1 teaspoon apple cider vinegar. Add 3 teaspoons sea salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon granulated sugar (optional). Whisk thoroughly to dissolve the salt and sugar.

Finish Dressing

Incorporate herbs and aromatics

Fold the chopped parsley, dill, chives, minced garlic, and minced shallot into the dressing. Mix until evenly distributed.

Adjust texture and flavor

Taste and adjust seasoning: add more salt, pepper, or lemon juice as needed. If you want a smoother mouthfeel, whisk in 1 teaspoon olive oil. For a touch of heat, add a few drops of hot sauce to taste.

Chill to meld flavors

Transfer the ranch to an airtight container or jar. Refrigerate for at least 1 hour, preferably 2–4 hours, to allow flavors to meld. The dressing will thicken slightly as it chills; if it becomes too thick, whisk in additional buttermilk 1 tablespoon at a time to reach desired consistency.

Store: Keep refrigerated up to 7 days. Stir before each use.