• Cooking Time:
  • Servings: 2 cups
  • Preparation Time: 20 min


This takes the basic ranch salad dressing one step further by incorporating a generous quantity of fresh herbs. Use a homemade mayonnaise if you like, but Hellmann's works quite well here.


  • 1/4 small bunch dill, stems removed (about 1/4 cup loosely packed leaves)
  • 1/4 bunch flat-leaf parsley, stems removed (about 3/4 cup loosely packed leaves)
  • 1/4 bunch thyme, stems removed (about 2 Tbs. loosely packed leaves)
  • 1/2 bunch chives, coarsely chopped (1/3 cup)
  • 3/4 cup mayonnaise
  • 1/2 cup buttermilk
  • 2 Tablespoons cider vinegar
  • 1/2 teaspoon kosher salt; more to taste
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 teaspoon hot sauce


  • In a food processor, combine the dill, parsley, thyme, and chives with the mayonnaise; process until the herbs are chopped.
  • With the motor running, slowly pour in the buttermilk and then add the vinegar, salt, pepper, and hot sauce.
  • Taste and adjust seasoning.
  • Pour into a bottle or jar and refrigerate for up to 2 weeks.

Categories: Dressing  Dressing 
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