Equipment
Mixing bowl
Whisk
Chef's knife
Cutting board
Ingredients
12 servings
Dairy Base
- 120 g mayonnaise, full-fat
- 120 g sour cream, full-fat
- 120 ml buttermilk, well-shaken
Aromatics and Seasonings
- 5 g fresh dill, finely chopped
- 5 g fresh chives, finely chopped
- 5 g flat-leaf parsley, finely chopped
- 1 garlic, minced or grated
- 2 g onion powder
- 3 g fine sea salt
- 2 g black pepper, freshly cracked
- 5 ml white wine vinegar
Nutrition (per serving)
88
Calories
1g
Protein
2g
Carbs
9g
Fat
0g
Fiber
1g
Sugar
184mg
Sodium
Method
01
Finely mince the garlic and uniformly chop the fresh dill, chives, and parsley.
5m
02
In a medium mixing bowl, combine the mayonnaise, sour cream, and buttermilk. Whisk vigorously until the mixture is perfectly smooth and homogenized.
2m
03
Add the minced garlic, chopped herbs, onion powder, sea salt, black pepper, and white wine vinegar to the dairy mixture. Gently whisk or stir to evenly distribute all the seasonings.
3m
04
Cover the bowl tightly and refrigerate for at least 30 minutes before serving. This resting period is critical, as it allows the dried spices to hydrate and the pungent allium flavors to mellow and permeate the dressing.
30m
Chef's Notes
- For a thicker, dip-like consistency perfect for vegetables or potato chips, reduce the buttermilk to 60ml or omit it entirely.
- Using freshly cracked black pepper rather than pre-ground pepper powder is essential for achieving the authentic ranch flavor profile.
- If using dried herbs instead of fresh, use one-third of the volume listed. However, fresh herbs provide a significantly brighter, more vibrant dressing.
- Do not judge the seasoning immediately after mixing. The flavor profile will change dramatically after the 30-minute chilling period as the garlic mellows and the herbs release their essential oils.
Storage
Refrigerator: 1 week — Store in an airtight jar in the coldest part of the refrigerator.
