Pat and I have a thing about ranch dressing. It can’t be too thick and it can’t be too thin, either. In our expert opinions, there’s a fine balance. That’s why I love to make my own ranch dressing, because I get to determine the perfect texture. This ranch calls for a lot of fresh herbs—you will need to give it some time in the fridge to let the buttermilk permeate them and bring forth their natural flavor. When it’s ready, you’ll find yourself looking around for something, anything, to dunk into it. Vegetables, baked chicken tenders . . . a shoe?! Just kidding, that would not be good eats. Stick with salads, raw vegetables, and pizza. You can’t go wrong with this ranch.
MAKES 2 CUPS • TOTAL TIME: 5 MINUTES PLUS 1 HOUR TO OVERNIGHT
INGREDIENTS:
¾ cup Homemade Mayonnaise
½ cup sour cream
½ cup buttermilk
2 cloves garlic, minced
3 tablespoons snipped fresh chives
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced fresh dill
1 teaspoon dried oregano, crushed in your palm
¼ teaspoon dried marjoram
¼ teaspoon paprika
Pinch of cayenne pepper (optional)
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
DIRECTIONS:
VARIATION: To make a dip, decrease the buttermilk to ¼ cup.