Ingredients:

  • 1 cup (240g) Mayonnaise (full fat recommended)
  • ½ cup (120ml) Buttermilk
  • ¼ cup (60g) Sour Cream or Greek Yogurt
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • 1 teaspoon Dried Parsley Flakes
  • 1 teaspoon Dried Dill Weed
  • 2 tablespoons Fresh Chives, finely minced
  • 1 tablespoon Fresh Parsley, finely chopped
  • 1 tablespoon Fresh Dill, finely chopped
  • 1 teaspoon Freshly Squeezed Lemon Juice
  • ½ teaspoon Worcestershire Sauce
  • ½ teaspoon Fine Sea Salt
  • ½ teaspoon Freshly Ground Black Pepper

Instructions:

  1. Finely chop the fresh chives, parsley, and dill. Measure out all dried spices and liquids accurately.
  2. In a medium mixing bowl, combine the mayonnaise, buttermilk, and sour cream/yogurt. Whisk vigorously until the mixture is completely smooth and lump-free.
  3. Whisk in the onion powder, garlic powder, dried herbs, lemon juice, and Worcestershire sauce until evenly distributed.
  4. Gently fold in the freshly chopped chives, parsley, and dill using a spatula. Avoid over-mixing to keep the dressing from becoming murky.
  5. Stir in the sea salt and freshly ground black pepper. Taste the dressing and adjust salt or pepper as necessary.
  6. Transfer the ranch dressing to an airtight container and refrigerate for a minimum of 30 minutes. This resting time is vital for flavour infusion.
  7. After resting, whisk vigorously one last time. If the dressing is too thick, add buttermilk, one teaspoon at a time, until your desired pouring consistency is achieved. Serve chilled.