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buttermilk dressing in a mason jar.
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Buttermilk Salad Dressing

This Buttermilk Salad Dressing is quick, simple, creamy and epically delicious!! Perfect to dress coleslaw, mixed greens, cold pasta salads, steamed broccoli or asparagus spears, as a dip for crunchy vegetables, chips, or sweet potato fries. So much better than any store-bought dressing. 
Course Salad
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 10 servings - 2 1/2 cups of dressing
Calories 220kcal

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.

Notes

Store: Keep the dressing well covered in the refrigerator for up to 2 weeks. 
Mayo: Use eggless mayo if you are egg intolerant or allergic. 
Extra Tips:
  • 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.
 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 220kcal | Carbohydrates: 5g | Protein: 1g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 407mg | Potassium: 57mg | Sugar: 5g | Vitamin A: 180IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 0.1mg