Classic Buttermilk Ranch Dressing

Ingredients

Equipment Needed

• •Medium mixing bowl
• •Whisk
• •Rubber spatula
• •Jar with tight-fitting lid (pint-sized Mason jar works perfectly)

Instructions

1. 1

   Build the creamy base

   In a medium mixing bowl, whisk together the mayonnaise and sour cream until completely smooth. This double-cream base provides the richness and body that separates homemade ranch from its thin, watery grocery store cousins. The mixture should look glossy and uniform before you proceed.

   Full-fat sour cream is essential here. Reduced-fat versions contain stabilizers that prevent proper emulsion and produce a grainy texture.
2. 2

   Add the buttermilk

   Shake your buttermilk container vigorously before measuring. The thick curds at the bottom contain most of the flavor. Pour the buttermilk into the mayonnaise mixture in a slow, steady stream while whisking constantly. The dressing will thin immediately and take on that characteristic tangy aroma.

3. 3

   Incorporate aromatics

   Add the garlic paste, onion powder, salt, pepper, lemon juice, and Worcestershire sauce. Whisk thoroughly to distribute. The Worcestershire adds a subtle umami depth that most people can't identify but everyone notices when it's missing. The lemon juice brightens everything and balances the richness.

   Mashing garlic to a paste with coarse salt breaks down cell walls and distributes flavor more evenly than mincing alone. Use the flat of your knife and a sprinkle of salt, then drag and smear until smooth.
4. 4

   Fold in fresh herbs

   Add the chives, dill, and parsley. Fold gently with a spatula rather than whisking. You want the herbs distributed but not bruised into oblivion. The dressing should now be speckled with green, fragrant with the smell of a summer garden.

5. 5

   Taste and adjust

   Dip a lettuce leaf or vegetable stick into the dressing and taste. Adjust salt and pepper as needed. If the dressing seems too thick for your purpose, add buttermilk one tablespoon at a time until you reach your desired consistency. For dipping, keep it thick. For drizzling, thin it slightly.

   Always taste dressing on something you'd actually eat it with. Tasting from a spoon skews your perception because the concentration is too high.
6. 6

   Rest before serving

   Transfer the dressing to a jar with a tight-fitting lid and refrigerate for at least one hour before serving. This resting period allows the buttermilk to work its magic, melding flavors and softening the garlic's edge. The dressing will thicken slightly as it chills. Give it a good shake or stir before using.

Chef Tips

• •The quality of your mayonnaise determines the quality of your ranch. Hellmann's (Best Foods on the West Coast) is the standard against which others are judged. Duke's has its devoted followers in the South, and they're not wrong. Homemade, if you have it, makes everything better.
• •If fresh dill isn't available, you can substitute one teaspoon of dried dill, but the result will be noticeably different. Fresh herbs are not optional in ranch worth making.
• •This dressing transforms into a stellar dip for Buffalo wings or fried vegetables by reducing the buttermilk to one-quarter cup. The thicker consistency clings better and stands up to hot, crispy foods.
• •For a lighter version with almost the same satisfaction, substitute Greek yogurt for the sour cream. The tanginess increases slightly, which I find pleasant.
• •Ranch improves over its first three days as the herbs release their oils and the garlic mellows. By day four, it's reached its peak. By day seven, you should finish it or bid it farewell.

Advance Preparation

• •The dressing can be made up to one week ahead and stored in an airtight container in the refrigerator. It will thicken as it rests; thin with additional buttermilk if needed.
• •For meal prep, portion into small containers for packed lunches. It travels well when kept cold.
• •The garlic paste can be made in larger batches and frozen in ice cube trays. One cube equals approximately two cloves.

Frequently Asked Questions

Nutrition Information

1 serving (about 30g)