Tangy Buttermilk Ranch Dressing

Chef's notes

Flavor development: this dressing tastes significantly better after chilling for at least 2 hours, as the dried herbs rehydrate and the garlic mellows into the base. Make it the day before if possible. Common mistake to avoid: do not skip whisking the buttermilk and mayonnaise together first before adding the dry ingredients. Adding everything at once can leave pockets of unmixed herb or spice. Doneness cue: the finished dressing should coat the back of a spoon and pour in a slow, steady ribbon. If it seems too thick, whisk in buttermilk one tbsp at a time; if too thin, add mayonnaise one tbsp at a time. Smart substitution: for extra tang without adding more lemon juice, stir in 1/2 tsp white wine vinegar at the end. For a dairy-free version, use unsweetened oat milk soured with 1 tsp lemon juice in place of buttermilk, and a plant-based mayonnaise. Storage: keep in an airtight jar in the refrigerator for up to 1 week. Shake or stir before each use, as the dressing will naturally separate slightly as it sits.