Southern Buttermilk Salad Dressing
- Total Time
- About 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 2scallions, white and green parts minced
- 2tablespoons freshly squeezed lemon juice
- 2tablespoons Dijon mustard
- 3tablespoons mayonnaise
- 1tablespoon extra-virgin olive oil
- 1garlic clove, grated
- 1cup buttermilk
- Kosher salt and black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
70 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 1 gram protein; 120 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Combine everything but the buttermilk and seasoning and mix well. Whisk in the buttermilk until the dressing is smooth. Season to taste.
Private Notes
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Cooking Notes
E
Not bad, but I prefer it without the mayo. Cleaner flavor that way. It's fine (though thinner) without it, but crème fraîche is nice in its place. And I'm sure a mild yogurt could work too.
Ann Stewart
Used green garlic from the farmers' market and added tarragon and chives. The dressing is even better and slightly thicker the next day. It was perfect with a spring salad of: Little Gem lettuce and thinly sliced Easter egg radishes, plus cukes and avocado--and a sprinkle of very crispy-roasted shiitakes for that bacon bits moment. Thanks for this delicious recipe.
Terrence Jezowski
This is a great way to help use up that quart of buttermilk in the fridge.
reveritus
Added
1 heaping tablespoon greek yogurt
1 dash cayenne pepper
Kate Watts
Great on green beans- added chives after reading previous remarks.
Leslie
I love this salad dressing. One option is to add a couple of mashed up anchovy filets. It really kicks up the flavors.
Sharon
Added lemon zest and subbed sour cream. Wished I had halved the amount of mustard.
Joanie
Add lemon zest.....extra punch.
Frank
Very nice. Was the perfect dressing for lettuce and green beans (blanched) straight from the garden. Fresh, simple, delicious.
ACC
In agreement that 3 tbsp of Mayo is a bit too much and makes an otherwise (relatively) light dressing feel heavy. Perhaps 1.5 or 2 tbsp next time but overall a solid recipe and delicious dressing.
Cindy
I loved this - put it on leafy green lettuce, tomatoes, avocado, grilled corn. It was light and tangy. Perfect thank you!
Lucky
Really pleased with this! Had some of buttermilk left over and thought I'd give this a shot. Incredibly easy to make. I used the Kewpie mayo which is lighter and tangier. I also added about 3-4 jiggers of Tabasco which gave it a nice zip. I also put the buttermilk in the blender to froth it up before adding to the rest of the incredients.
SusanRuth
This is a very liquid dressing; the additions barely thickened the buttermilk. Is 1 cup correct? Wonder what I did wrong.
K
Have made it as directed several times and love it. This time, I subbed crème fresh for the mayo, added a small amount of anchovy paste and used tarragon for the herbs. A variation to remember
K
This is my goto buttermilk dressing. No lemons tonight. Subbed in tarragon vinegar and added some minced fresh tarragon. Swapped crème fresh and some anchovy for the mayo. We thought it was a good variation.
Megan
great 'ranchy' dressing if you need something in a flash
Pat Brueckner
Store only sell "low-fat" buttermilk. I think that's the reason dressing turned out a bit runny after adding 2 T of mayo. Keeping one commenter's note in mind about her not using mayo, I used one egg yolk and gradually added the mixture to my food processor. Helped somewhat. Had fresh thyme in fridge, which had dried out. the leaves slipped off easily and added this to the dressing for extra flavor.
Kathleen B
I like adding anchovies!
Kathleen B
Love this dressing. No mayo, yes to anchovies, lemon juice + zest, I used more garlic!
Pat
Like one of the other reviewers, I added a like anchovies paste. Made a huge difference.
Letitia
This was very nice. Based on the notes I used 2 T crème fraiche instead of the mayo and I added some garlic chives. Good to have uses for the buttermilk in my fridge!
Lisa R.
Halve the dijon mustard and add fresh or dried tarragon.
Seline
This recipe looks simple and delicious! Would white wine vinegar be a good substitute for the lemon juice? Or maybe half and half?
Jan Randolph
Nice taste, but I think the olive oil makes it a bit runny. I only used 1 tbsp. of Dijon though, so 1 more may have made it thicker. It was good on a salad of yellow heirloom tomatoes and romaine. I agree it is a great way to use up the buttermilk in the fridge.
Ally
Served this on a green salad with grilled corn, tomatoes and bacon, and it worked very well. Unlike some others, I didn't find that the mayo made it too heavy. The dressing is already thin, and without the mayo, it would have had the consistency of plain buttermilk. The flavor is tangy but mild. I'll make again and add lemon zest and fresh herbs.
Sally
Instead of scallions I added a spoonful of a green pesto, a blend of garlic scapes and parsley. Also a tidge of honey to balance the acid.
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