American Ranch Dressing

A cool, creamy ranch dressing balances cultured buttermilk and sour cream with lemon, garlic, onion, and a choice of fresh or dried herbs.

40 min

2 cups

Ingredients

1 cup mayonnaise

1/2 cup cultured buttermilk

1/3 cup sour cream, plus up to 2 tbsp for thickening

1 1/2 tbsp fresh lemon juice, plus up to 1/2 tbsp to taste

1 small garlic clove, finely grated

1/2 tsp onion powder

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Medium mixing bowl · Whisk · Fine grater · Airtight container

Tune the texture

Add reserved buttermilk by the teaspoon for a thinner dressing, or sour cream by the teaspoon for more body.

Let flavors bloom

A 20-minute chill rounds out fresh herbs and alliums; let the dried-herb version rest 30 minutes.

01. Finely chop the fresh herbs if using that branch; keep them ready while you mix the base.

02. Whisk mayonnaise and sour cream smooth, then add 6 tbsp buttermilk and reserve the remaining 2 tbsp to loosen the dressing later.

03. Whisk in lemon juice, garlic, onion powder, salt, and pepper until no dry seasoning pockets remain.

04. Fold in the fresh dill, parsley, and chives; for the dried branch, replace them with 1 tsp each dried dill, parsley, and chives.

05. Whisk in reserved buttermilk a teaspoon at a time for a pourable ribbon, or add up to 2 tbsp sour cream by the teaspoon to thicken.

06. Cover and refrigerate 20 minutes; give the dried-herb version 30 minutes so the flakes hydrate and the alliums mellow.

07. Stir and taste after chilling, adding the optional lemon juice for brightness or a teaspoon of buttermilk to thin.

08. Keep chilled until serving; crisp vegetables or wings are optional pairings.