Ranch Salad Dressing

Store opened bottled dressing in the refrigerator. Homemade ranch keeps best in an airtight container. Separation is normal; shake before use.

7–14 (homemade); 6–12 months (unopened bottled)

For tangier flavor, use buttermilk instead of mayo-heavy bases.

Fresh herbs (dill, chives, parsley) taste better than dried, but dried works in a pinch.

Make it thinner by whisking in extra buttermilk or milk; thicken with more mayo or sour cream.

Use as a dip for raw veggies, a sauce for wings, or a marinade base for chicken.

Salads: iceberg, romaine, mixed greens, kale

Vegetables: carrots, celery, cherry tomatoes, cucumber, bell peppers, broccoli

Proteins: grilled chicken, fried wings, steak, fish

Bases: baked potatoes, nachos, pizza, burgers

Using stale or low-quality dried herbs, which taste dusty and flat.

Over-mixing or blending, which can break the emulsion in homemade versions.

Forgetting to season with salt and pepper—taste and adjust before serving.