Ranch Dressing

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup buttermilk well-shaken
• 0.5 teaspoon mustard dry
• 2 tablespoons chives fresh finely chopped
• 1 tablespoon optional: dill fresh finely chopped
• 1 tablespoon flat-leaf parsley fresh finely chopped
• 1 clove garlic peeled
• 1 tablespoon onion finely chopped
• 0.1 teaspoon sea salt to taste fine
• 0.5 cup purchased homemade

Equipment

• bowl
• knife
• whisk
• mortar and pestle

Directions

1. In a small bowl, whisk together the mayonnaise and buttermilk. In a mortar and pestle, mash the garlic and onion with the fine sea salt to create a paste, or use a large heavy knife to mince and mash the garlic and onion with the salt into a paste.
2. Add the garlic-onion paste and dry mustard to the buttermilk mixture and whisk well to combine.
3. Add the chives, parsley, dill, and freshly ground black pepper and whisk well to combine. Season the dressing with additional fine sea salt. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 1 week.