Once you’ve made homemade buttermilk dressing, you’ll never go back to bottled versions again. It’s creamy, tangy, and full of fresh herb flavor — perfect for drizzling over crisp greens, grilled vegetables, or even baked potatoes. This simple recipe comes together in minutes, uses everyday ingredients, and stays fresh in the fridge for up to 10 days. Try it as-is or make it your own with the easy flavor variations below!
INGREDIENTS:
1 cup mayonnaise
(Best Foods recommended)
3/4 cup buttermilk
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1 clove garlic, mashed and minced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh flat leaf parsley, finely chopped
1 tablespoon fresh chives, minced
1 tablespoon fresh dill
, minced
METHOD:
In a medium bowl, whisk together the mayonnaise, buttermilk, cider vinegar, Worcestershire sauce, and minced garlic until smooth and well blended.
Whisk in garlic powder, onion powder, salt, sugar, and black pepper. Mix until fully incorporated.
Stir in the chopped parsley, chives, and dill. Taste and adjust seasoning if needed.
Transfer to a quart jar or container with a tight-fitting lid. Refrigerate for at least 30 minutes before serving to allow flavors to develop. Keeps for up to 10 days.
VARIATIONS:
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Blue Cheese: Add 1 cup crumbled Roquefort or other blue cheese and swap dill for fresh thyme.
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Lemon-Herb: Replace vinegar with lemon juice and zest; try marjoram, tarragon, or lemon thyme.
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Southwest Style: Use lime juice, add zest, minced cilantro, and a bit of jalapeño or chipotle in adobo.
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No Buttermilk: Substitute ½ cup sour cream thinned with a splash of milk.
YIELD: About 2 cups
