American · Condiment

Ranch Dressing

A buttermilk-and-mayonnaise dressing seasoned with garlic, onion and fresh herbs. The batch dresses a large salad or a platter of vegetables for a group.

StyleClassic
MethodNo-cook
Dietvegetarian
DifficultyEasy
A mason jar filled with creamy white ranch dressing flecked with chopped herbs
Ranch dressing.jpg by Whitney from Chicago, IL
CC BY 2.0. Cropped and colour-adjusted for this site.

Method

  1. Whisk the 200 g mayonnaise, the 150 ml cultured buttermilk and the 60 g cultured soured cream together until smooth. Stir in the 1 garlic clove (5 g), the 20 g white onion, the 5 g dill, the 5 g flat-leaf parsley, the ½ spring onions (10 g), the 10 ml freshly squeezed lemon juice, the 3 g fine sea salt and the 2 g ground black pepper, over 5m.

    prep · 5m

  2. Cover and refrigerate for 1h before serving, to let the flavours come together.

    rest · 1h

Ahead of timeThe dressing improves after a rest, as the garlic and onion mellow into the buttermilk, and keeps well covered in the refrigerator for about a week.
FreezesNot recommended.