This recipe appears in:How to Assemble an Awesome Vegetable Platter Taste Test: Bottled Ranch Dressing
It would be remiss of me to leave Ranch out of Sauced any longer. My wife is a proud product of the Lone Star state, where Ranch seems to be the answer to everything. Before meeting her, I'd never seen Ranch used as a condiment on pizza, chicken, salad, steak, potatoes—they all call for liberal uses of buttermilk dressing.
Despite my best efforts, I couldn't get on board with her unbridled Ranch enthusiasm—that was until I made a homemade version.
Ranch has always been a little heavy-handed for me. Unless I had a reason to drown the flavor of whatever I was eating, I rarely dipped into it. This homemade version, on the other hand, strikes a mellower tone.
The creamy, rich buttermilk melds with the subtleties of fresh parsley, chives, and dill. The sour cream, mayonnaise, and lemon juice still give it a nice tang, but not to the point where it overpowers.
My wife found a point of contention with the loss of punch here, but it didn't stop her from finishing nearly an entire bowl. And it made a Ranch convert out of me! Who knows, next time we order pizza, I may just whip up another batch for some generous dipping.
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon finely chopped fresh chives
- 1 teaspoon finely chopped fresh dill
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
In a medium bowl, whisk together buttermilk, sour cream, and mayo. Mix in parsley, chives, dill, lemon juice, mustard, onion powder, salt, and black pepper. Place in an airtight container and refrigerate for at least one hour before using. Store up to one week in the refrigerator.