📝 About This Recipe
Born in the rugged mountains of Santa Barbara, California, this authentic West Coast ranch is a world away from the bottled variety. It balances the tangy brightness of real cultured buttermilk with a rich, velvety base and an abundance of fresh, aromatic green herbs. This dressing is the definitive American condiment—creamy, herbaceous, and soul-satisfyingly fresh.
🥗 Ingredients
The Creamy Base
- 1 cup Mayonnaise (high-quality, preferably avocado oil or classic egg-based)
- 1/2 cup Sour Cream (full-fat for best texture)
- 1/2 cup Buttermilk (shaken well, cold)
The Fresh Garden Herbs
- 2 tablespoons Fresh Chives (finely minced)
- 2 tablespoons Fresh Flat-Leaf Parsley (leaves only, finely chopped)
- 1 tablespoon Fresh Dill (stems removed, finely chopped)
Aromatics and Seasoning
- 1 clove Garlic (grated into a paste or very finely minced)
- 1 teaspoon Shallot (minced into a fine paste)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Worcestershire Sauce (for umami depth)
- 1/2 teaspoon Dijon Mustard (adds a subtle sharp note)
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/8 teaspoon Dried Tarragon (optional, for a classic California touch)
👨🍳 Instructions
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1
Begin by prepping your fresh herbs. Finely mince the chives, parsley, and dill until they are almost like a coarse paste to ensure their oils release into the dressing.
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2
On a cutting board, mince the garlic clove, then sprinkle a pinch of salt over it. Use the side of your knife to mash it into a smooth paste.
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3
In a medium-sized glass mixing bowl, whisk together the mayonnaise and sour cream until completely smooth and no lumps remain.
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4
Slowly stream in the buttermilk while whisking constantly. The consistency should be pourable but thick enough to coat a spoon.
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5
Add the garlic paste and minced shallots to the creamy mixture and whisk vigorously to distribute the aromatics.
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6
Stir in the fresh chives, parsley, and dill. You will immediately see the dressing take on that classic speckled green appearance.
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7
Add the lemon juice, Worcestershire sauce, and Dijon mustard. These ingredients provide the 'zing' that cuts through the richness of the fats.
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8
Sprinkle in the onion powder, kosher salt, freshly cracked black pepper, and the optional dried tarragon.
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9
Whisk everything together for about 30 seconds to ensure the spices are fully hydrated and integrated.
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10
Taste the dressing. If you prefer it tangier, add another drop of lemon juice. If it's too thick, add buttermilk one tablespoon at a time.
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11
Transfer the dressing to a glass jar or airtight container. This is crucial for maintaining a clean flavor.
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12
Refrigerate for at least 30 minutes before serving. This 'resting period' allows the dried spices to bloom and the fresh herb flavors to meld with the dairy.
💡 Chef's Tips
Always use fresh herbs over dried; the vibrant green color and grassy notes are what define a true West Coast ranch. If you don't have buttermilk, you can make a quick substitute by adding 1 teaspoon of lemon juice to 1/2 cup of whole milk and letting it sit for 5 minutes. For a thicker 'dip' consistency, reduce the buttermilk by half and increase the sour cream. Avoid using a blender or food processor, as this can over-process the herbs and turn the entire dressing a pale green color rather than speckled. Store in the coldest part of your fridge for up to 1 week; the flavors will actually improve on day two.
🍽️ Serving Suggestions
Serve alongside a platter of crisp, ice-cold crudités like Persian cucumbers, radishes, and snap peas. Drizzle over a classic Wedge Salad with iceberg lettuce, crispy bacon bits, and cherry tomatoes. Use as a cooling dip for spicy Buffalo-style cauliflower wings or traditional chicken wings. Pair with a chilled glass of California Chardonnay or a crisp Sauvignon Blanc to complement the herbal notes. Slather onto a grilled chicken club sandwich with avocado for the ultimate California lunch.