This is a delicious and versatile creamy salad dressing that can be made from scratch simply by shaking all ingredients in a jar. I love this buttermilk dressing in the Spring with fresh snap peas, chive, and rosemary blossoms (pictured above). It also compliments tomatoes, cucumbers, strawberries, cherries, grapes, beets, roasted root vegetables, and can be used as the sauce base for chicken salad, pasta salad, and potato salad.
Variations
This basic recipe is great on its own or jazz it up with your choice of variations.
Buttermilk Ranch – Add fresh dill, parsley, chives, black pepper, onion, and garlic powder, and a dash of Worcestershire.
Creamy Lemon and Herb Dressing – Add minced chives, tarragon, parsley, shallot, black pepper and 1-2 teaspoons dijon mustard.
Sweet Buttermilk Dressing (ideal for fruity salads) – Increase the amount of sugar by 1-2 teaspoons or add 1-2 teaspoons honey.
Mayo Free Buttermilk Dressing – Substitute the mayonnaise for creme fraiche, yogurt, or sour cream. Note, you may want to make half the quantity as the shelf life will be shorter.
Print
Simple Buttermilk Dressing Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: Condiment
- Method: Shake
- Cuisine: N/A
- Diet: Gluten Free
Description
This simple dressing is a great accompinent to fresh and roasted vegetables, fruit, and prepared salads.
Makes 1 cup | approx. 16 servings
Ingredients
1/2 cup (100 G) mayonnaise
1/2 cup (100 g) buttermilk
1–1 1/2 (3–5 g) teaspoons salt
1 1/2 (5g) teaspoons sugar
3 Tablespoons (30 g) lemon olive oil (or Good Quality Extra Virgil Olive Oil + zest from 1/4 lemon)
1 Tablespoon (10 g) Rice Wine Vinegar (or white wine vinegar, or white balsamic vinegar)
Instructions
Add all ingredients to a jar or bottle with a tight-fitting lid and shake until smooth. Alternatively, whisk everything together in a bowl.
Serve immediately or store for up to 1 week.
Nutrition
- Serving Size: 1 Tablespoon
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