Bright tangy buttermilk sings when combined with creamy mayonnaise, creme fraiche and fresh herbs like tarragon with its anise undertones, parsley and mild and sweet alliums like chives and shallots.
When gardens are in season, this versatile buttermilk salad dressing is the perfect topping for a simply salad of sliced tomatoes and cucumbers.
I created this to dress an heirloom tomato, peach and arugula salad and wanted to introduce something new to the flavor profile. Adding a tablespoon or two of savory white miso to the buttermilk dressing added just the right amount of that special umami. Check out my recipe for Heirloom Tomato, Peach and Arugula Salad with Miso Buttermilk and Herb Dressing with Mustard Croutons and Pickled Shallots.
Continuing with all the possibilities for this buttermilk dressing, I went in a slightly different direction and added in some lemon zest and juice and a few teaspoons of honey and dressed my Lemony Mediterranean Buttermilk Coleslaw featuring black olives, red peppers, feta and fresh basil.
Use my buttermilk and herb dressing in pasta salads and potato salads -- I'll be using it as the base for a cucumber salad imminently. Or use it as a marinade for fish and chicken. Buttermilk is a natural tenderizer. The dressing spiked with miso will be fantastic as a marinade for salmon! Year round, use it as a dip on a platter of crudite or with blue cheese on a classic wedge salad. (Look forward to a not-so-classic version of this coming soon.)
Ingredients
- buttermilk
- mayonnaise
- creme fraiche
- champagne or white wine vinegar
- whole grain Dijon mustard
- shallot
- garlic clove
- fresh flat-leaf parsley
- fresh chives
- fresh tarragon
- salt
- pepper
- cayenne pepper
See recipe card for quantities.
Jump to RecipeInstructions
In a medium bowl, whisk together the buttermilk, mayonnaise, creme fraiche, vinegar and mustard.
Whisk in the remaining ingredients.
Add the shallot, garlic, parsley, chives and tarragon.
Whisk in the salt, pepper and cayenne. Adjust seasonings to taste.
Refrigerate for 30 minutes. Shake well before serving.
Hint: Streamline preparation by using a pint jar with a lid. Simply add all the ingredients to the jar, cover and shake vigorously until combined.
Substitutions
- Creme Fraiche - use sour cream or Greek yogurt instead
- Fresh Tarragon - instead of tarragon, consider using fresh minced dill or basil. Substitute a half teaspoon dried tarragon for fresh tarragon
- Parsley - replace the parsley with fresh basil instead of parsley
- Thyme and Rosemary - play around with combinations based on what you have on hand or in the garden. There is a place for thyme, rosemary or even fennel here.
Variations
- Miso Buttermilk Dressing - whisk in two tablespoons of white miso for unexpected savory tang and umami
- Lemon Buttermilk Dressing - add a half teaspoon of lemon zest and a squeeze of fresh lemon juice
- Lime, Avocado and Cilantro Buttermilk Dressing -- whisk in a ½ cup prepared guacamole to the first five ingredients. Add juice from one lime, and replace the parsley and tarragon with 1-½ tablespoons minced cilantro. For heat add a few dashes of hot sauce or add half of a minced seeded jalapeño
- Blue Cheese Buttermilk Dressing - whisk in 3 to 4 tablespoons of crumbed blue cheese
Storage
Store covered in the refrigerator for up to five days.
🍽️ Recipe
Buttermilk Salad Dressing with Fresh Herbs
Ingredients
- 1 cup buttermilk
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream or crème fraiche
- 2 tablespoons champagne or white wine vinegar
- 2 teaspoon whole grain Dijon mustard
- 2 tablespoons minced shallot
- 1 small garlic clove minced
- 1 tablespoons minced fresh flat-leaf parsley
- 1 tablespoons minced chopped fresh chives
- 1 teaspoon minced tarragon
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Pinch cayenne pepper
Instructions
- In a medium bowl, whisk together the first five ingredients. Whisk in the remaining ingredients. Refrigerate for 30 minutes. Shake well before serving.
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