The “Perfect” Tahini Ranch Dressing I’m Making a Jar of Every Single Week (No Bottle Compares!)

During the summer I make a lot of dressing. For salads, yes, but also for everything that comes hot off the barbecue for my family’s dinner: veggies, grilled steak, grilled chicken. I love having a secret sauce that I can whip up and know that even the most boringly seasoned thing will take on a ton of flavor.

I have a few of these sauces up my sleeve. Classic chimichurri and romesco are two that I rely on a lot. They’re easy to whip up, and I have yet to find a savory food that each doesn’t make better. When I ask, “Can this go on pizza?” and the answer is yes, I know it’s a keeper. And the one condiment I must have with pizza always is ranch. (Yes, I’m originally from California; some stereotypes do live on.)

I love ranch in all its forms, whether the homemade classic stuff or straight from the bottle (here’s our favorite bottled ranch). My latest revelation is a twist on classic ranch that has me totally smitten. It’s packed with herbs and tahini, which I always want to be using more of because I love the flavor, but to be totally honest, I tend to forget about the languishing jar in my fridge.

Get the recipe: Herby Tahini Buttermilk Ranch

The tahini here makes a brilliant stand-in for mayo, which is used in a classic ranch for creaminess. What it also brings to the table: nutty flavor and a luxuriously velvety texture that a traditional ranch can’t really match. The trio of herbs — which can be totally changed out depending on what you already have around — pack serious punch, making this a bright sauce for everything you’re making for dinner. One thing’s for sure: You’ll be able to find a jar of this in my fridge all summer long.

Get the recipe: Herby Tahini Buttermilk Ranch

This article originally published on The Kitchn. See it there: The “Perfect” Ranch Dressing I’m Making a Jar of Every Single Week (No Bottle Compares!)