Ingredients:

  • 1/2 cup (120 ml) Mayonnaise, good quality, full-fat
  • 1/4 cup (60 ml) Sour Cream, full-fat
  • 1/4 cup (60 ml) Buttermilk, cultured, chilled
  • 2 Tbsp (30 ml) Fresh Flat-Leaf Parsley, finely chopped
  • 1 Tbsp (15 ml) Fresh Dill, finely chopped
  • 1 Tbsp (15 ml) Fresh Chives, thinly sliced
  • 1 tsp (5 ml) Garlic Powder
  • 1/2 tsp (2.5 ml) Onion Powder
  • 1/2 tsp (2.5 ml) Fine Sea Salt
  • 1/2 tsp (2.5 ml) Freshly Ground Black Pepper
  • 1 tsp (5 ml) White Wine Vinegar or Lemon Juice (optional)

Instructions:

  1. Finely chop the parsley and dill, and thinly slice the chives. Ensure the herbs are dried thoroughly before chopping to prevent moisture transfer.
  2. In a small bowl, measure and combine the garlic powder, onion powder, salt, and black pepper. Whisk briefly to ensure they are evenly mixed.
  3. In a medium mixing bowl, add the mayonnaise, sour cream, and buttermilk.
  4. Whisk the wet ingredients until thoroughly combined and smooth. If you prefer a thinner dressing, add buttermilk 1 teaspoon (5 ml) at a time until the desired consistency is reached.
  5. Add the combined dry seasonings (from Step 2), the chopped fresh herbs, and the optional teaspoon of vinegar or lemon juice.
  6. Using the whisk or spatula, gently fold all ingredients together until the herbs and seasonings are evenly distributed throughout the creamy base.
  7. Taste the dressing. Adjust the seasoning as necessary, adding more salt, pepper, or lemon juice until the flavor profile is balanced (creamy, tangy, herbaceous).
  8. Transfer the finished ranch dressing to an airtight container. Refrigerate for a minimum of 30 minutes, but ideally 2 hours. This chilling time is crucial for flavor development.
  9. Give the dressing a final stir before serving.