This is my favorite Buttermilk Ranch - really tasty!
1 garlic clove
1/4 tsp kosher salt
1/2 cup mayonnaise
3/4 cup buttermilk
2 Tbs fresh lemon juice
2 scallions, white part only, minced
1 Tbs chopped fresh parsley
1 Tbs snipped fresh chives
1 Tbs EVOO
additional salt and fresh ground pepper to taste
Make a paste by crushing the garlic with the side of the knife and adding salt and work into a coarse paste. Transfer to a bowl and add mayonnaise, buttermilk, lemon juice, scallions, parsley, and chives. Whisk in the olive oil and season with S/P to taste. Yield about 1-1/4 cup.
NOTE: If you do not use all of it the day you make it, it has a tendency to thin out because of the moisture in the scallions. If you like a thicker ranch you can use 1 tsp each of dried parsley and chives, and 2 Tsp of dehydrated onion flakes and it is thicker. I also sometimes use more mayo and less buttermilk, making certain the total of both is 1-1/4 cup to make it thicker for those that like it thicker. I really like it the way it is written out above. Makes a VERY refreshing iceberg wedge salad with bacon and cherry tomatoes.
"Count yourself...you ain't so many" - quote from Buck's Daddy