📝 About This Recipe
Born in the rugged mountains of California in the 1950s, Ranch dressing has evolved from a simple ranch-hand staple into America’s most beloved condiment. This version elevates the classic with a trifecta of creamy bases and a garden’s worth of fresh, aromatic herbs. It is a masterclass in balance, offering a tangy punch, a velvety mouthfeel, and a cooling finish that bottled versions simply cannot replicate.
🥗 Ingredients
The Creamy Base
- 1 cup Mayonnaise (high-quality, full-fat preferred)
- 1/2 cup Sour Cream (full-fat for best texture)
- 1/2 cup Buttermilk (shaken well, cold)
The Fresh Aromatics
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Fresh Italian Parsley (flat-leaf, leaves only, finely chopped)
- 1 teaspoon Fresh Dill (finely chopped)
- 1 clove Garlic (grated into a fine paste)
Seasoning and Acid
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Worcestershire Sauce (for umami depth)
- 1/2 teaspoon Onion Powder (for concentrated savory flavor)
- 1/4 teaspoon Dried Mustard Powder (adds a subtle sharp bite)
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Cayenne Pepper (optional, for a tiny hint of warmth)
👨🍳 Instructions
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1
In a large stainless steel or glass mixing bowl, combine the mayonnaise and sour cream. Use a silicone spatula to fold them together until the mixture is smooth and streak-free.
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2
Slowly pour in the buttermilk while whisking gently. The consistency should be creamy but pourable; add an extra tablespoon of buttermilk if you prefer a thinner dressing.
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3
Prepare your garlic by peeling the clove and grating it using a microplane directly into the bowl. This ensures the garlic flavor is evenly distributed without any harsh chunks.
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4
Finely mince the fresh chives, parsley, and dill. It is crucial to use a sharp knife to avoid bruising the herbs, which can make the dressing taste 'grassy'.
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5
Add the minced herbs to the creamy base and whisk until the green flecks are beautifully suspended throughout the sauce.
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6
Incorporate the onion powder, dried mustard, kosher salt, and freshly cracked black pepper. If using cayenne, add that single pinch now.
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7
Add the lemon juice and Worcestershire sauce. These acids will react with the dairy to slightly thicken the dressing as it sits.
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8
Whisk the entire mixture vigorously for about 30 seconds to ensure the spices are fully hydrated and the emulsion is stable.
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9
Taste the dressing using a leaf of lettuce or a slice of cucumber rather than a spoon; this gives you a better idea of how it will taste on food.
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10
Adjust seasoning with an extra pinch of salt or a squeeze of lemon if needed.
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11
Transfer the dressing to a clean glass jar or an airtight container.
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12
Cover and refrigerate for at least 30 minutes. This 'resting period' is vital as it allows the dried spices to bloom and the fresh herbs to infuse the cream.
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13
Before serving, give the jar a good shake or the bowl a quick whisk to re-incorporate any settled ingredients.
💡 Chef's Tips
Always use fresh herbs over dried for the most vibrant flavor profile. If you don't have buttermilk, you can mimic the tang by adding a teaspoon of white vinegar to regular milk and letting it sit for 5 minutes. For a thicker 'Ranch Dip' consistency, reduce the buttermilk by half and increase the sour cream. Avoid using a food processor for this recipe; the high speed can break the emulsion of the mayonnaise and turn the dressing watery. This dressing keeps beautifully in the refrigerator for up to 5-7 days.
🍽️ Serving Suggestions
Serve alongside crispy Buffalo chicken wings and chilled celery sticks. Drizzle over a classic Wedge Salad with iceberg lettuce, crispy bacon, and blue cheese crumbles. Use as a cooling dip for fresh crudités like heirloom carrots, radishes, and snap peas. Slather onto a toasted turkey club sandwich for an extra layer of moisture and zest. Pair with a crisp, cold Pilsner or a zesty Sauvignon Blanc to cut through the richness.