Ranch Dressing

Buttermilk • Herbs • Garlic — Today's Special • USA

Today's Special No. 2 — America's favorite dressing, from scratch: tangy buttermilk, sour cream and dried herbs. No packet, no powder mix — just whisk, chill, and pour over salads, wings and pizza crusts.

Ingredients

• 240 ml — Buttermilk (1 cup)
• 120 g — Sour cream (1/2 cup)
• 110 g — Mayonnaise (1/2 cup)
• 3 g — Dried parsley (1 Tbsp)
• 2 g — Garlic powder (1/2 tsp)
• 2 g — Onion powder (1/2 tsp)
• 3 g — Fine sea salt (1/2 tsp)
• 1 g — Black pepper (1/4 tsp)

Step-by-Step Method

1. Whisk the creamy base. Buttermilk, sour cream and mayonnaise whisked until completely smooth — no lumps of sour cream left.
2. Add the ranch seasonings. Dried parsley, garlic powder, onion powder, salt and black pepper whisked in. Dried herbs are the classic ranch flavor; fresh herbs turn it into a different (also lovely) dressing.
3. Adjust the thickness. For a salad dressing, leave it pourable. For a dip, swap 2 Tbsp of the buttermilk for extra sour cream so it stands up on a carrot stick.
4. Chill at least 1 hour. Ranch tastes flat when freshly mixed — the herbs need an hour in the fridge to wake up. Keeps 7 days refrigerated.

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