Ranch Recipe

Chop and mince

Finely chop the parsley, chives, and dill. Mince the garlic and shallot very finely so there are no large pieces in the dressing. If using dried dill instead of fresh, set aside and reduce quantity to 1 teaspoon.

Whisk base ingredients

In a medium bowl, add the mayonnaise and sour cream. Whisk until smooth and homogenous. Gradually whisk in the buttermilk until fully incorporated and the mixture is creamy. If you prefer a thicker dip, use less buttermilk; for a pourable dressing, use the full amount.

Add herbs and aromatics

Stir the chopped parsley, chives, dill, minced garlic, and shallot into the base mixture until evenly distributed.

Add acid and seasonings

Add the lemon juice, white wine vinegar, Worcestershire sauce (if using), sugar (if using), salt, and black pepper. Stir well, then taste and adjust salt and pepper as needed. If the dressing tastes too thick or too tangy, add up to 2 tablespoons cold water, 1 tablespoon at a time, to reach desired consistency and mellow the flavors.

Cover the bowl or transfer the dressing to an airtight container. Refrigerate for at least 30 minutes, preferably 2–4 hours, to let the flavors meld. Before serving, stir and taste again; adjust salt, pepper, lemon juice, or buttermilk to balance acidity and thickness. If using hot sauce, add a few drops and mix in, tasting as you go.

Serve chilled as a dressing for salads, a dip for vegetables or wings, or a sauce for sandwiches and baked potatoes. Store refrigerated in an airtight container for up to 7 days. Stir or shake before each use; if the herbs darken, the flavor remains but use within the timeframe for best freshness.