Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Ranch
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ranch Dressing
Method
Ranch Dressing
Prepare herbs and aromatics
Finely chop the chives, dill, and parsley so you have about 2 tablespoons of each. Mince the garlic finely (about 2 teaspoons) and mince the shallot (about 1 tablespoon). Using fresh herbs gives the best flavor; if using dried herbs, reduce each to 1 teaspoon and add later to taste.
Combine base ingredients
In a medium mixing bowl, whisk together 1 cup mayonnaise, 1/2 cup sour cream, and 1/2 cup buttermilk until smooth and homogenous.
Add flavor components
Stir in the chopped herbs (chives, dill, parsley), minced garlic, and shallot. Add 1 tablespoon lemon juice, 1 teaspoon white wine vinegar, and 1/2 teaspoon Dijon mustard. Mix well so the acid and mustard are evenly distributed.
Season and adjust
Add 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon sugar (optional). Taste and adjust salt, pepper, or lemon as needed. If the dressing is too thick for your use (e.g., as a pourable dressing), whisk in up to 1 tablespoon cold water, 1 teaspoon at a time, until you reach the desired consistency.
Chill and meld flavors
Transfer the ranch to an airtight container or jar. Refrigerate for at least 1 hour (ideally 4 hours or overnight) to allow the herbs and garlic to infuse the dressing. Stir or shake before serving. Dressing will keep in the refrigerator for 5–7 days; stir before each use.
Serving suggestions: Use as a salad dressing, dip for vegetables or wings, or spread on sandwiches. If using as a dip, you can make a thicker version by reducing the buttermilk by 2–3 tablespoons or adding extra sour cream.
