This Buttermilk Salad Dressing is quick, simple, creamy, and epically delicious!! Perfect to dress coleslaw, mixed greens, cold pasta salads, as a dip for crunchy vegetables, chips, or sweet potato fries. So much better than any store-bought dressing. The recipe includes step-by-step photos and lots of tips.
My Favorite Creamy Egg-Free Dressing
There’s nothing like a fresh salad on a hot summer day! And even better if the salad is dressed with this deliciously creamy Buttermilk Salad Dressing.
Oh. My. World! This Buttermilk Salad Dressing is so crazy delicious that I can eat it with a spoon. It’s creamy, tangy, slightly sweet, and totally luscious. If you love creamy dressings you need to try my Easy Homemade Eggless Ranch Dressing.
Perfect tossed with coleslaw, mixed greens, as a dressing for cold pasta salads, steamed broccoli or asparagus spears, as a dip for crunchy vegetables, chips, or to dip sweet potato fries or yuca fries (YUM, my fave).
Buttermilk Salad Dressing Highlights
- This Buttermilk Salad Dressing recipe is quick, simple, and epically delicious.
- It’s creamy, tangy, and slightly sweet.
- It’s super creamy without feeling too heavy.
- Made in less than 5 minutes!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Mayo: I used my homemade eggless mayo. You can use any good quality mayo you like.
- Sour cream: You can substitute sour cream for plain regular yogurt. I recommend using the full-fat versions. Learn how to make sour cream at home.
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe for Easy Homemade Buttermilk Substitute [Video].
- Apple cider vinegar: You can also use white vinegar.
- Condiments: You’ll need salt, black pepper, ground mustard, and garlic powder.
- Sugar: You can skip the sugar if you want. I always add it because I think it adds another layer of flavor to the dressing.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Combine all the ingredients in a medium bowl and whisk until well combined.
- Taste and adjust seasoning if necessary.
- Cover and refrigerate until ready to serve.
Tips to Make the Best Buttermilk Dressing
Use full-fat mayo, sour cream, and buttermilk. It makes the dressing creamy and rich.
Adjust the consistency to your liking. For a thinner salad dressing consistency, use more buttermilk. For a thicker dressing to dip with veggies, use less buttermilk. I recommend adding a little at a time until the dressing has reached your desired consistency.
Let it sit in the fridge for a few minutes to help the flavors marinate together. The longer it sits, the more flavor it will have.
5 Twists You Can Apply to This Recipe
- Blue Cheese: Add 2 ounces of crumbled blue cheese.
- Greek: Add 2 ounces crumbled feta cheese and 1 tablespoon chopped dill.
- Herbs: Add 3 tablespoons fresh minced parsley and/or cilantro
- Spicy: Add a tablespoon of hot sauce and/or use cayenne pepper instead of black pepper.
- Caesar: Add 2 minced garlic cloves and minced anchovy fillets.
Frequently Asked Questions
It will keep for up to 2 weeks if stored properly in the refrigerator. Just make sure to store it in an airtight container or jar (I like to use mason jars).
Yes, absolutely!
Yes, you can. 1 teaspoon of ground mustard = 1 tablespoon prepared yellow mustard.
Storing Instructions
Store covered in the refrigerator for up to 2 weeks.
More Salad Dressing Recipes You’ll Love!
Buttermilk Salad Dressing
Equipment
Ingredients
- 1 cup (240 g) mayo ( I use egg-free mayo)
- 1 cup (240 g) sour cream
- ½ cup (120 ml) buttermilk
- ¼ cup (60 ml) apple cider vinegar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground mustard (Read FAQs section above for yellow mustard)
- ½ teaspoon garlic powder
- 3 tablespoons granulated sugar
Instructions
- Combine all of the ingredients in a medium bowl and whisk until well combined.
- Taste and adjust seasoning if necessary.
- Cover and refrigerate until ready to serve.
- Use full-fat mayo, sour cream, and buttermilk. It makes the dressing creamy and rich.
- Adjust the consistency to your liking. For a thinner salad dressing consistency, use more buttermilk. For a thicker dressing to dip with veggies, use less buttermilk. I recommend adding a little at a time until the dressing has reached your desired consistency.
- Let it sit in the fridge for a few minutes to help the flavors marinate together. The longer it sits, the more flavor it will have.
- Blue Cheese: Add 2 ounces of crumbled blue cheese.
- Greek: Add 2 ounces crumbled feta cheese and 1 tablespoon chopped dill.
- Herbs: Add 3 tablespoons fresh minced parsley and/or cilantro
- Spicy: Add a tablespoon of hot sauce and/or use cayenne pepper instead of black pepper.
- Caesar: Add 2 minced garlic cloves and minced anchovy fillets.
Hi there, I was wondering if you ever make your own buttermilk substitute? if so, would you share the recipe for that?! I sometimes find it hard to get. Thanks! Belinda
Hello Belinda! You don’t have Buttermilk? NO problem!! To make 1 cup of buttermilk combine 1 cup of whole milk and 1 tablespoon of apple cider vinegar, white vinegar, or lemon juice. Let the mixture stand at room temperature for 5 to 8 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. Hope this helps!