During last week’s impromptu trip to San Francisco, I had the chance to dine at a restaurant I haven’t been to since college. At the risk of aging myself, that was circa 2001. Adorned in pink, 50s style diner seating and glitter, Saturn Café serves up a bowl of awesome in every dish. What I most remember is, of course, the condiment that I drowned my steak fries in. Holy dilly mayo! The best ranch dressing in the Universe was back in my life! Fortunately for my shrinking clothes, they don’t sell it. But now that I was reminded of the ranchy goodness, I couldn’t let another eleven years pass before I have it again. I had to make my own.
This recipe will probably evolve over time, but right now, it’s the closest thing to the best ranch dressing I’ve ever known. I made about a pint tonight, and between two dinner salads, a mere few tablespoons remain. Assuming you are more sensible and have leftovers, this dressing can be stored in an airtight container in the fridge (or as we say in the lab, “the 2-8″) for up to a week.
2/3 cup buttermilk (if you prefer a thicker dressing, add less)
3/4 cup sour cream
2 Tbsp mayonnaise (don’t even bother with the reduced stuff)
2 cloves garlic, minced
1 tsp white wine vinegar
2 Tbsp red onion
1 tsp Kosher salt
1/2 tsp black pepper
1 1/2 tsp fresh parsley
2 Tbsp fresh dill
1 Tbsp fresh chives
1/2 tsp cayenne
1. In a medium bowl, whisk all ingredients together. If your taste buds tell you to do so, add more salt. Dip, pour or drink- I won’t tell.