Buttermilk Dressing
A light and creamy Southern buttermilk dressing perfectly balances a crisp, green salad!
Servings 6 servings (2 tablespoons each)
Calories 37.3kcal
Ingredients
- ⅓ cup buttermilk, well-shaken
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 2 teaspoons minced fresh dill (or sub with ½ teaspoon dried dill)
- ½ teaspoon kosher salt
- ¼ teaspoon sugar
- Dash of ground black pepper
Instructions
- In a small bowl, whisk together buttermilk, mayonnaise, lemon juice, dill, salt, sugar, and pepper until completely. Taste and adjust seasonings as desired.
- Store dressing in the refrigerator for up to 1 week until ready to use.
Notes
- This is a thin, pourable dressing. If you prefer a thicker salad dressing or a dip for vegetables, simply add more mayo to reach desired consistency.
- To make this buttermilk dressing for coleslaw, you'll want a thicker consistency because the cabbage and other veggies in coleslaw release liquid and will otherwise make the sauce too thin and watery. As a result, I suggest using about ½ to ¾ cup mayonnaise and adding 1-2 tablespoons of sugar for that classic sweet coleslaw taste. This is our favorite coleslaw dressing recipe.
- For a buttermilk ranch dressing, add extra fresh herbs or dried herbs, such as parsley and chives, garlic or garlic powder, onion or onion powder, sour cream, and Worcestershire sauce.
Nutrition
Serving: 2tablespoons | Calories: 37.3kcal | Carbohydrates: 1.3g | Protein: 0.5g | Fat: 3.5g | Saturated Fat: 0.6g | Cholesterol: 1.8mg | Sodium: 231.3mg | Potassium: 27.1mg | Sugar: 1.4g