Ingredients:

  • 1/2 cup Mayonnaise (full-fat, quality preferred)
  • 1/4 cup Sour Cream (full-fat)
  • 1/2 cup Buttermilk (full-fat, cultured)
  • 2 Tbsp Fresh Chives (finely minced)
  • 2 Tbsp Fresh Flat-leaf Parsley (finely chopped)
  • 1 Tbsp Fresh Dill (finely chopped, optional but recommended)
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Worcestershire Sauce
  • 1 Tbsp Fresh Lemon Juice
  • 1/2 tsp Kosher Salt (or to taste)
  • 1/4 tsp Black Pepper (freshly ground, or to taste)

Instructions:

  1. Prep Herbs: Finely mince the chives, parsley, and dill. Set the minced herbs aside.
  2. Combine Creamy Bases: In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until the mixture is completely smooth and homogenous.
  3. Incorporate Spices and Seasoning: Add the garlic powder, onion powder, kosher salt, and black pepper to the creamy base. Whisk thoroughly until fully incorporated.
  4. Add Tang and Depth: Pour in the Worcestershire sauce and fresh lemon juice. Whisk again. The mixture should be thick but pourable.
  5. Fold in Fresh Herbs: Gently fold the minced fresh chives, parsley, and dill into the dressing using a spoon or spatula. Ensure the herbs are evenly distributed throughout the Buttermilk Ranch.
  6. Taste and Adjust (Initial): Taste the dressing now and adjust salt or pepper slightly. If the dressing is too thick, add buttermilk, one teaspoon at a time, until the desired initial consistency is reached.
  7. Chill: Transfer the ranch dressing to an airtight container. Refrigerate for a minimum of 30 minutes, and ideally 2 hours. Chilling is crucial for the flavors to deepen and the dry spices to hydrate.
  8. Final Taste and Serve: Before serving, give the dressing a final stir. Taste again (the flavor will be significantly deeper). Adjust the consistency one last time, adding a splash of buttermilk if needed. Serve cold.