Loading...Mayo, Dijon and honey blended with apple cider vinegar, a titch of garlic and, you guessed it, rich, creamy buttermilk…
If homemade salad dressing recipes were loaded on a playlist, this one for CREAMY BUTTERMILK DRESSING would be set on repeat. I’ve been making it for years. Unsurprisingly, so have most of the guests coming up to the cottage. When something is this good, you make it a lot.
If you’re here for salads or because making salad dressing from scratch is your thing, then you’ve really come to the right place. You’ll find recipes for our favourites HERE in our SALADS AND DRESSINGS collection. Fave salads include our WARM POTATO SALAD, our bursting-with-everything CLASSIC COBB SALAD and our famous ITALIAN CHOPPED SALAD. Popular dressings include our ASIAN DRESSING, this flavour-forward WASABI VINAIGRETTE and our MUSTARD VINAIGRETTE.
Although this post is all about how to make a CREAMY BUTTERMILK DRESSING, it also comes with two solid recommendations on how to enjoy it. First, zip up a batch and use it to dress our BEST BROCCOLI SALAD. Second option is a free for all where you get creative, take half a cup of sour cream and add enough dressing to create a creamy dip. It works with chips, veggies or wings. Lots of ways to enjoy this dressing.
Only eight ingredients are needed for the recipe and you probably have most if not all on hand. The one that may need sourcing is buttermilk. Although I do recommend purchasing buttermilk from a favourite dairy, I understand that doesn’t always work. A simple trick I learned years ago is to take one cup of cold whole milk, add a tablespoon of white vinegar or freshly squeezed lemon juice, and voilà, instant buttermilk. Now there’s no excuse not to make it!
I’ve long been a fan of dressings where you simply drop, pour or dump all the ingredients into a bowl, tall jar, blender or container and zip them up. Making blended dressings is easy and you can use a conventional blender, immersion blender or go old-school and bring the homemade dressing together using a whisk. I’ve provided links to purchase my favourites of each down below. For whatever it’s worth, I use an immersion blender and think it one of my most trusted and possibly over-used small kitchen appliances. Love it!
The yield on this recipe is just shy of two cups. You can expect to enjoy it and then have enough to craft at least two more salads. I often find that homemade dressings disappear pretty quick. Although I’ll suggest you consume this dressing within a week. You’ll need to store it in an airtight container in that time. I suggest using any standard airtight storage container but prefer home canning jars or a swing-cap dressing container.
After you’ve made the dressing, prepare to be amazed by all the ways you’ll find to enjoy it. Whether drizzled over nothing more than favourite torn greens or tossed up with a mélange of everything and anything, this snappy dressing will hold your attention from first bite to last, it’s that good.
Just click on the below links to purchase items through Amazon.com and add them to your collection. Happy shopping!
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