Ranch Dressing

Measure all ingredients precisely: set out 120g full-fat unsweetened mayonnaise, 80g full-fat sour cream, 60ml cultured buttermilk, and all pre-measured spices, vinegar, Worcestershire sauce, and fresh chives. Finely chop chives into 2mm pieces with a sharp chef’s knife to avoid large, stringy herb chunks in the finished dressing.

In a 1-liter medium glass mixing bowl, combine the measured mayonnaise and sour cream. Whisk steadily with a stainless steel wire whisk for 45 seconds until the mixture is completely smooth, with no visible lumps of sour cream remaining.

Slowly pour the buttermilk, apple cider vinegar, and Worcestershire sauce into the creamy base while whisking continuously at a slow, steady pace for 30 seconds, until the mixture thins to a uniform, pourable consistency that lightly coats the back of a metal spoon.

Add the measured dried dill, dried parsley, garlic powder, onion powder, kosher salt, and black pepper to the bowl. Whisk for 20 seconds to fully incorporate the spices, scraping the sides and bottom of the bowl with a spatula to eliminate any clumps of garlic or onion powder.

Add the finely chopped fresh chives to the dressing, then use a flexible silicone spatula to gently fold the chives through the mixture for 15 seconds, distributing the bright green pieces evenly without over-mixing to keep the dressing thick. Taste a small spoonful, and add up to an extra 1/8 teaspoon salt or pinch of pepper if desired to match your flavor preference.

Cover the bowl tightly with plastic wrap, pressing the wrap directly onto the surface of the dressing to prevent a thick skin from forming as it cools. Refrigerate for 30 minutes at 4°C (39°F) to allow herb flavors to meld and the dressing to thicken slightly before serving.