It’s not hard to understand why ranch dressing is so popular: It’s creamy without being heavy, with a good herbal kick and a subtle garlic presence. There are countless recipes for it, but this version, made with fresh garlic and fresh herbs, tastes so much brighter than those using garlic powder and dried herbs.
- 1/2 cup purchased or homemade mayonnaise
- 1/2 cup well-shaken buttermilk
- 1 clove garlic, peeled
- 1 tablespoon finely chopped onion
- 1/8 teaspoon fine sea salt, plus additional to taste
- 1/2 teaspoon dry mustard
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh dill
- 1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the mayonnaise and buttermilk. In a mortar and pestle, mash the garlic and onion with the fine sea salt to create a paste, or use a large heavy knife to mince and mash the garlic and onion with the salt into a paste. Add the garlic-onion paste and dry mustard to the buttermilk mixture and whisk well to combine. Add the chives, parsley, dill, and freshly ground black pepper and whisk well to combine. Season the dressing with additional fine sea salt. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 1 week.