This dressing is a totally different beast than the store-bought ranch dressing to which it will inevitably be compared by someone at the dinner table, so get all notions of any similarities between the two out of your head. This is a light, tart, slightly sweet dressing rounded out with a kiss of chive, fitting for a low-maintenance side salad when you want something different than the usual vinaigrette.
Feel free to use other herbs here, but don’t substitute low-fat buttermilk for the full-fat buttermilk. Many other recipes call for low fat buttermilk, but then include a generous dollop of mayonnaise; here, the full-fat buttermilk gives enough body that you don’t have to do that, meaning that the buttermilk flavor comes through much more cleanly and clearly.
2 Tablespoons minced Vidalia onion
1 Tablespoon minced chives
Small clove garlic, minced
1cup whole fat buttermilk
1 tbsp sour cream
1/2 teaspoon white wine vinegar
Freshly cracked black peppercorns
Sugar, to taste
1. In a medium sized jar with a tight fitting lid, shake together the onion, chives, garlic, buttermilk, sour cream, and white vinegar. Add a healthy pinch each of salt, peppercorns, and sugar, then shake again and taste the dressing, balancing the salt and sugar as necessary. Let the dressing sit for 20-30 minutes before serving to allow the flavors to blend. Store in the refrigerator, sealed.