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.
¼teaspoonground mustard(Read FAQs section above for yellow mustard)
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.
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.
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.★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate and it can vary depending on the products used.