I made a Ranch Dressing with Buttermilk and Sour cream base using fresh Garlic & chives. This was great at the moment but turn horrible overnight?

Garlic seems to take over whenever it has the chance...I would probably use a lot less in the recipe next time.

It also matters, when using garlic, what kind of container you store it in. Metal = no. Glass = okay. I doubt the chives influenced any flavor change, Most likely the dairy, but good idea to make just what you need for the moment. Regular vinegrettes do not have this problem (due to no dairy).

I don't know if this has anything to do with it, but Ranch dressing is traditionally made with buttermilk and mayonnaise, not sour cream. I'm not sure why the mayo might prevent flavor change -- not a food chemist -- but it could have something to do with it.

Thanks for the reply! When made fresh the taste was very delicious. This was made around 7pm the night before and the kids loved it! They wanted it some today with lunch and the flavors have change intensely. I believe the Chives and Garlic have sent this dressing off. Might try with dired Chives and Garlic to prevent such a sharp change over night so this can last 24 hours.

You don't say exactly what the dressing tastes like today, but my guess is that the garlic and chives are the problem. I love garlic, and so I tend to put lots of it in most everything I cook. Usually, this is okay, but I find that when garlic is added to dairy, the longer it is allowed to sit the skunkier it gets. The only way to avoid this is to make just enough of the dressing for one meal, and make a fresh batch whenever you want more rather than making a big batch to use over a week. Or, you could make the dressing minus the garlic/chives and add some to a portion of the dressing as you use it. This way, you'll be able to get the flavor just right every time.