“Homemade Buttermilk Dressing”

Fresh vegetables are still in abundance either from your own garden, fruit and vegetables stands, and farmers markets. Take your pick of fresh tomatoes, peppers, cucumbers, carrots, or corn. Many more fresh food varieties are available but I’m thinking salad fixins at the moment. One of the most important ingredients for any salad is the dressing. I’m sharing with you a family favorite from my kitchen, my Homemade Buttermilk Dressing. Buttermilk, mayonnaise, sour cream, and herbs make for one of the best dressings ever especially if you like creamy dressings.

Homemade Buttermilk Dressing

In my family we eat more salads this time of the year than any other. Since being cool takes precedence over being hot, chilled foods are a popular option from my kitchen and salads go with just about any grilled meat or seafood. I keep salad ingredients and dressings available at all times. Salads are healthy in lieu of using a bottle of dressing on your salad while providing a quick meal for lunch and dinner.

Homemade Buttermilk Dressing

You probably think this is ranch however, the taste is not like a bottled ranch dressing. Fresher taste, slight sour notes from buttermilk along with all the herbs added you just can’t beat. Many store-bought dressings have additives for flavor not found in a home kitchen but I will take the homemade fresh taste every time.

To make this dressing, simply whisk together all ingredients and refrigerate at least 2 hours before serving. I enjoy this dressing when it’s allowed to sit overnight and the herbs have softened. Give it a good stir before serving and seriously take advantage of the fresh flavors that go into a making salads. Try this recipe and making your own homemade dressings. Trust me fresh never tasted so good. Enjoy!

Homemade Buttermilk Dressing

Homemade Buttermilk Dressing

1/2 cup Duke’s Mayonnaise

1/4 cup sour cream (full-fat)

1/2 cup buttermilk

1/2 t. dried parsley

1/2 t. dried dill weed

1 t. dried chives

1/2 t. garlic powder

1/2 t. onion powder

1/2 t. Worcestershire sauce

1/4 t. fine sea salt

1/4 t. black pepper

In a medium-size mixing bowl, combine all ingredients and mix well. Refrigerate at least 2 hours to overnight before serving. Overnight is best if you’re not eating right away.

Should dressing be thicker than desired, add a small amount of milk until desired consistency is achieved.

Makes about 1 1/2 cups of dressing.

Dressing will last at least one week in refrigerator based on date of buttermilk. Double recipe for a large batch.