Buttermilk Dressing
Cultured buttermilk and sour cream whisked with garlic, lemon, chives, dill, and parsley into a cool herb dressing for crisp lettuces and slaws.
Why you'll love Buttermilk Dressing
Buttermilk dressing is the herb-flecked American classic, and made at home it is a handful of real ingredients stirred together in a bowl. Cultured buttermilk brings a clean, sour tang, sour cream makes it thick and rich, and fresh chives, dill, and parsley give it that familiar garden flavor.
Buttermilk is thin and sour cream is thick, and equal parts of each land at a dressing that pours slowly and clings. A short rest in the refrigerator lets the garlic and herbs flavor the whole batch, and the dressing thickens a little more as it chills.
Use it on crisp romaine or butter lettuce, toss it with shredded cabbage for a creamy slaw, set it out as a dip for cucumbers, radishes, and peppers, or spoon it over grilled chicken. Whole cultured buttermilk is the one to buy, because its full fat is what makes the dressing creamy.
Quick overview: This Buttermilk Dressing takes 10 min of hands-on time and about 40 min in all and makes 8 servings, each 2 tablespoons (makes a generous 1 cup).
Ingredients
- 1 small clove garlic, finely grated
- 1/4 tsp fine sea salt, plus more to taste
- 1/2 cup sour cream Label: cream and cultures
- 1/2 cup whole cultured buttermilk, shaken (the label should read cultured whole milk and salt, with nothing added) Label: cultured whole milk and salt, with nothing added (most store buttermilk is low-fat; look for whole)
- 1 tsp fresh lemon juice
- 1/4 tsp freshly ground black pepper
- 2 tbsp finely chopped chives
- 2 tbsp finely chopped parsley
- 1 tbsp chopped fresh dill
Instructions
- Make a garlic paste: Grate the garlic onto a cutting board, sprinkle the salt over it, and press and drag the flat of a knife across it a few times. The salt grinds the garlic into a smooth paste that spreads evenly through the dressing.
- Loosen the sour cream: Whisk the sour cream in a medium bowl until smooth, then whisk in the buttermilk a little at a time. Loosening the thick sour cream first keeps the dressing smooth.
- Add the seasoning: Whisk in the garlic paste, lemon juice, and pepper.
- Fold in the herbs: Chop the chives, parsley, and dill with a sharp knife just before you add them, then stir them in. Freshly cut herbs stay green and fragrant.
- Chill and taste: Cover the bowl and refrigerate for at least 30 minutes. The garlic and herbs flavor the dressing as it rests, and it thickens slightly. Stir, taste, and add a pinch more salt or a squeeze of lemon if it needs it.
Storage and leftovers
Keep the dressing in a sealed jar in the refrigerator for up to 3 days, and no later than the date on the buttermilk or sour cream, whichever comes first. The herbs darken and the garlic grows stronger after the first day.
Stir it before using, and return the jar to the refrigerator right after serving, since dairy dressings keep best cold.
Variations
- Greek yogurt: Use 1/2 cup plain whole-milk Greek yogurt in place of the sour cream for a tangier dressing.
- With feta: Crumble 1/4 cup feta into the finished dressing for a salty, chunky version that suits a wedge of romaine.
- Spicy: Stir in a pinch of cayenne or 1 finely minced jalapeño.
- Thick dip: Use 1/4 cup buttermilk in place of 1/2 cup for a thick dip for raw vegetables.
Notes and tips
- Find whole buttermilk: Most buttermilk in stores is low-fat, so read the carton. Look for whole cultured buttermilk with a label of cultured whole milk and salt, and pass on any with gums, thickeners, or added sugar.
- Shake the carton: Buttermilk settles as it sits. Shake the carton well before measuring.
- Adjust the thickness: Whisk in more buttermilk for a pourable salad dressing, or more sour cream for a dip.
- Use the rest of the carton: Leftover buttermilk makes a tenderizing marinade for chicken thighs. Soak them for a few hours in the refrigerator before roasting.
Nutrition and mindful eating
- Cultured buttermilk and sour cream are both fermented dairy, made by adding lactic acid bacteria to milk and cream, which is where their tang and thickness come from.
- Full-fat dairy gives the dressing its creaminess and makes a plate of raw vegetables satisfying, and the fat helps your body absorb the fat-soluble vitamins in those vegetables.
- Fresh chives, dill, and parsley carry most of the flavor, so a modest spoonful tastes rich and herby.
- As you eat, notice how a cool, creamy dressing turns a plate of crisp vegetables or a wedge of lettuce into something you want to keep eating, and check in afterward on how full you feel and how long it lasts when vegetables, dairy fat, and a protein share the plate.
Frequently asked questions
Have a question about this Buttermilk Dressing? Start here, with the questions people ask most.
Does buttermilk fit RESET360?
Yes. Fermented foods are part of RESET360, and buttermilk is named among them. Choose whole buttermilk with a label of cultured whole milk and salt, since RESET360 uses full-fat dairy.
What if I cannot find buttermilk?
Stir 1 1/2 teaspoons fresh lemon juice into 1/2 cup whole milk and let it stand for 10 minutes until it thickens slightly. It is thinner and milder than cultured buttermilk, so the dressing will be a little looser.
Can I use Greek yogurt instead of sour cream?
Yes. Whole-milk Greek yogurt makes a tangier dressing with a little more body.
How long does it keep?
Up to 3 days in a sealed jar in the refrigerator, and no later than the date on the buttermilk or sour cream.
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