Ingredients:

  • 1 cup Full-Fat Mayonnaise (240 mL)
  • 1/2 cup Buttermilk (low-fat or full-fat, 120 mL)
  • 1/4 cup Sour Cream or Greek Yogurt (60 mL)
  • 1 teaspoon Freshly Squeezed Lemon Juice (5 mL)
  • 1 tablespoon Fresh Parsley, finely chopped (15 mL)
  • 1 tablespoon Fresh Chives, finely snipped (15 mL)
  • 1 teaspoon Dried Dill Weed (5 mL)
  • 1 teaspoon Garlic Powder (5 mL)
  • 1/2 teaspoon Onion Powder (2.5 mL)
  • 1/2 teaspoon Kosher Salt (or fine sea salt, 2.5 mL)
  • 1/4 teaspoon Freshly Ground Black Pepper (1.25 mL)
  • 1/4 teaspoon Hot Sauce (optional, 1.25 mL)

Instructions:

  1. Prep the Herbs: Finely chop the fresh parsley and snip the chives. Measure out all remaining dry and wet ingredients.
  2. Combine Wet Base: In a mixing bowl, whisk together the mayonnaise, buttermilk, sour cream/yogurt, and lemon juice until the mixture is smooth and lump-free. Whisk until fully emulsified.
  3. Incorporate Seasoning: Add the garlic powder, onion powder, dried dill, salt, pepper, and optional hot sauce (if using) to the wet mixture. Whisk vigorously for about 30 seconds to ensure the powders are fully dissolved and evenly distributed.
  4. Fold in Freshness: Gently fold in the chopped fresh parsley and chives using a spatula or spoon. Do not overmix at this stage; you want the herbs to remain vibrant.
  5. Test Consistency: The dressing should be pourable but still coat the back of a spoon. If you prefer a thinner consistency, add buttermilk, 1 teaspoon at a time, until the desired texture is reached.
  6. Chill is Crucial: Transfer the Buttermilk Ranch dressing to an airtight container. Refrigerate for a minimum of 30 minutes, but ideally for 2 hours. This resting period allows the flavors to meld beautifully.
  7. Final Adjustment: After chilling, give the dressing a stir. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon juice, if needed.