Herby Ranch Dressing
This herby ranch dressing is rich, creamy, and layered with garlic, lemon, and fresh dill or parsley. It’s easy to whip up and even better after a rest in the fridge.
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Ingredients
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup buttermilk
- 2 teaspoons garlic powder
- ½ teaspoon onion powder
- ½ minced dried onion
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fish sauce
- 1 tablespoon Worcestershire
- 2 teaspoon lemon juice
- 1 tablespoon parsley chopped
- 1 tablespoon dill chopped
Instructions
- Pour 2 teaspoons garlic powder, ½ teaspoon onion powder, ½ minced dried onion, and any dried herbs, if using, into 2 teaspoon lemon juice. Let it bloom for 10 minutes.
- Mix together ½ cup mayonnaise, ½ cup sour cream, and ¼ cup buttermilk.
- Add 1 teaspoon fish sauce, 1 tablespoon Worcestershire, 1 tablespoon dill 1 tablespoon dill, ¾ teaspoon salt, and ¼ teaspoon black pepper then stir.
- Once the ten minutes is up, stir the lemon juice with the spices into the dressing.
- Give it a really good stir and taste.
- If anything feels off balance, note it, but don’t add anything yet.
- Allow the ranch to sit covered in the refrigerator for one hour
- Mix again and taste.
- Allow to sit in the fridge for an hour to meld flavors together
Notes
If the balance is still off, add ingredients to fix it.
- Too tart? Add more mayo.
- Not tart enough? Try a bit more lemon or sour cream.
- Too herby? Add more garlic/onion powder, not minced onion, which takes longer to soften.
- Not herby enough? Add 1 teaspoon each more dill and parsley.
Nutrition
Calories: 1072kcal | Carbohydrates: 19g | Protein: 7g | Fat: 108g | Saturated Fat: 26g | Polyunsaturated Fat: 51g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 3253mg | Potassium: 532mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1274IU | Vitamin C: 13mg | Calcium: 235mg | Iron: 2mg
Servings: 1 cup
Calories: 1072kcal