This dressing improves with time. The flavor is best if you can let it sit for at least an hour before serving. Serve with chicken legs, salmon, and—oh, yeah—salad.
In a medium bowl, whisk the buttermilk, mayonnaise, and sour cream until smooth. Stir in the onion, lemon juice, chives, parsley, garlic, thyme, and paprika. Season to taste with salt and pepper. Serve or store in the refrigerator in a covered container for up to 3 days.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Needs depth- most every other ranch recipe I reviewed had dill, some added a dash of Worcestershire for umami and a dash of hot sauce.
As is, it was a bit flat. With additions, it was good.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.