Ranch Dressing

Yes; make it up to 5 days ahead and refrigerate in an airtight container. The flavors actually improve overnight as the herbs bloom. Stir gently before serving.

Make a buttermilk substitute by stirring 1 tablespoon of lemon juice or white vinegar into ½ cup whole milk; let it sit for 5 minutes until it curdles slightly, then use it in the recipe.

Using only dried herbs, which gives you a dull, powdery-tasting dressing. Use at least some fresh herbs—fresh dill and parsley especially are essential. If you must use all dried herbs, use half the amounts and let the dressing sit overnight for the flavors to bloom.

Yes, but the consistency is different: as written, it is a pourable salad dressing. For a thicker dip, replace the buttermilk with ¼ cup sour cream and ¼ cup Greek yogurt instead, which will give you a spoonable texture.

Salad, raw vegetables, grilled chicken wings, potatoes, burgers, and sandwiches are all classic pairings. It is also delicious drizzled over pizza, roasted vegetables, and grain bowls.

Technically yes, but the texture will change significantly—the mayonnaise and buttermilk may separate when thawed. It is better to refrigerate for up to 5 days instead.