Best 7 Buttermilk Herb Dressing Recipes

Buttermilk herb dressing, a luscious and versatile homemade dressing, is a lip-smacking culinary delight that will elevate any dish to gourmet status. With its creamy consistency, tantalizing flavor profile, and vibrant green hue, this dressing is sure to leave a lasting impression on your taste buds. Whether you are preparing a refreshing salad, marinating succulent grilled meats, or drizzling it over roasted vegetables, buttermilk herb dressing is the perfect finishing touch that will add a burst of freshness and flavor to your meal. So, let's embark on a delightful journey and discover the secrets of crafting the ultimate buttermilk herb dressing from the comfort of your own kitchen.

Here are our top 7 tried and tested recipes!

BUTTERMILK-HERB DRESSING

Buttermilk-Herb Dressing image

This tangy dressing loaded with fresh herbs brings any salad to life.

Provided by Food Network Kitchen

Time 5m

Yield about 1 cup

Number Of Ingredients 4

Ingredients

3/4 cup mayonnaise
1/4 cup chopped fresh leafy herbs (parsley, chives, basil and/or dill)
Kosher salt and freshly ground black pepper
1/4 cup buttermilk

Steps:

Whisk together the mayonnaise, herbs and a generous pinch of salt in a small bowl. Whisk in the buttermilk and a couple turns of freshly ground black pepper until blended.

BUTTERMILK HERB DRESSING

Buttermilk Herb Dressing image

Provided by Julia Reed

Categories easy, condiments

Time 5m

Yield About 3 cups

Number Of Ingredients 13

Ingredients

1 1/2 cups sour cream
1 cup buttermilk
1/2 cup Hellmann's mayonnaise
1/2 cup grated Asiago or Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
4 teaspoons finely chopped fresh parsley
4 teaspoons cider vinegar
2 teaspoons sugar
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 healthy pinch of salt
1 healthy pinch of freshly ground white pepper

Steps:

Combine all ingredients in a bowl and mix well. Chill overnight to allow flavors to develop.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 17 grams, Carbohydrate 6 grams, Fat 29 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 365 milligrams, Sugar 5 grams

LEMON-HERB BUTTERMILK DRESSING

Lemon-Herb Buttermilk Dressing image

Packed with herbs and plenty of lemon, this quick buttermilk dressing can be considered a brighter, lighter cousin of ranch. It's terrific in grain bowls, for salads or even as a sauce for poached, sautéed or grilled fish.

Provided by Francis Lam

Categories salads and dressings

Time 10m

Yield 1 3/4 cups

Number Of Ingredients 9

Ingredients

1 cup buttermilk
3 tablespoons sour cream
4 teaspoons lemon juice, or to taste
2 tablespoons olive oil, or to taste
Salt
Black pepper
1 teaspoon finely minced thyme leaves (from about 5 sprigs)
1 1/2 tablespoons finely minced fresh basil (about 10 large leaves)
3 tablespoons minced chives

Steps:

In a small bowl, whisk together the buttermilk and sour cream. Whisk in the lemon juice and olive oil, and season to taste with salt and plenty of black pepper. Stir in the thyme, basil and chives.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 230 milligrams, Sugar 4 grams

ROASTED CARROTS AND RED LEAF LETTUCE SALAD WITH BUTTERMILK HERB DRESSING

Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing image

Provided by Katie Lee Biegel

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

1 small bunch carrots with leafy green tops
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup buttermilk
1/4 cup plain yogurt
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
2 tablespoons minced chives
2 tablespoons minced fresh tarragon
2 tablespoons chopped fresh dill
2 tablespoons chopped carrot leaves (from the reserved tops)
1 tablespoon chopped fresh oregano
1 head red leaf lettuce, torn into pieces
3 tablespoons chopped pistachios
3 tablespoons chopped dried cherries
3 ounces crumbled extra sharp Cheddar

Steps:

For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.

CRUNCHY CHICKEN TENDERS WITH HERB-BUTTERMILK DRESSING

Crunchy Chicken Tenders with Herb-Buttermilk Dressing image

Inspired by hot wings, these crunchy treats use breast meat for lean protein and skinless cuts for less fat.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 15

Ingredients

1 cup buttermilk
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breast, pounded to even thickness, cut into strips
2 cups whole wheat breadcrumbs
Olive oil, for drizzling
1/3 cup buttermilk
3 tablespoons 2% Greek yogurt
1 tablespoons chives, minced
1/4 teaspoon kosher salt
1 tablespoon blue cheese, crumbled (optional)
4 stalks celery, cut into sticks
2 romaine hearts, quartered
Hot sauce to taste

Steps:

Heat oven to 400 degrees. Line a baking sheet with a wire rack. Combine buttermilk, mustard, salt, and cayenne in a nonreactive dish. Dip chicken in mixture and transfer to dish with breadcrumbs, pressing to coat. Transfer to baking sheet. Drizzle with oil. Bake until golden and chicken is cooked through, about 16 minutes. Season with salt.
Meanwhile, combine buttermilk, yogurt, chives, and salt in a bowl for dressing. (Add 1 Tbsp. crumbled blue cheese, if desired.)
Serve chicken with dressing, celery, romaine hearts, and hot sauce.

Nutrition Facts : Calories 416 g, Cholesterol 129 g, Fat 2 g, Protein 17 g, Sodium 729 g

GARLIC-HERB BUTTERMILK DRESSING

Garlic-Herb Buttermilk Dressing image

Make and share this Garlic-Herb Buttermilk Dressing recipe from Food.com.

Provided by Red_Apple_Guy

Categories Salad Dressings

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup fat-free buttermilk
1/4 cup instant nonfat dry milk powder
2 tablespoons fat-free mayonnaise
2 tablespoons white wine vinegar
1 small garlic clove, crushed
2 teaspoons italian seasoning
1/2 teaspoon salt
1 dash ground red pepper

Steps:

Wisk together all ingredients and thoroughly chill.
I like to use powdered garlic instead of a crushed clove for consistency. Passive time listed is chilling time.

GARLIC AND HERB BUTTERMILK DRESSING RECIPE

Garlic And Herb Buttermilk Dressing Recipe image

Provided by sulli5301

Number Of Ingredients 12

Ingredients

1 cup buttermilk
1 1/2 cups real mayonnaise
2 Tbsp fresh chives, finely chopped and divided
2-3 cloves garlic, minced
1 Tbsp flat leaf parsley, chopped
2 tsp sea salt or kosher salt
1 1/2 tsp sugar
1-2 tsp fresh lemon juice
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1/8 tsp dried dill weed or 1/2 tsp fresh

Steps:

Whisk together the buttermilk and mayonnaise, then add the rest of the ingredients and seasonings. Whisk the mixture until the ingredients are fully incorporated and no lumps remain. When chopping the fresh chives and parsley, I recommend that you finely chop them so they'll incorporate evenly and the flavors will be released into the dressing. Reserve 1 tsp of the chopped chives for garnishing the top. Chill well for at least 4 hours before serving. Yield: Approx. 2 1/2 cups

Tips:

Choose fresh herbs: The fresher the herbs, the more flavorful your dressing will be. If possible, use herbs that you have grown yourself or that have been recently harvested.
Use a variety of herbs: Don't be afraid to experiment with different herbs to find a combination that you like. Some popular herbs to use in buttermilk herb dressing include chives, dill, parsley, basil, thyme, and oregano.
Chop the herbs finely: This will help the herbs to evenly distribute their flavor throughout the dressing.
Use good quality buttermilk: Buttermilk is the key ingredient in this dressing, so it's important to use a good quality product. Look for buttermilk that is fresh and has a slightly tangy flavor.
Let the dressing sit for at least 30 minutes before serving: This will allow the flavors to meld together and develop.

Conclusion:

Buttermilk herb dressing is a versatile dressing that can be used on a variety of dishes. It's perfect for salads, grilled meats, fish, and vegetables. It's also a great way to add flavor to sandwiches, wraps, and grain bowls. With its fresh, tangy flavor, buttermilk herb dressing is sure to be a hit at your next gathering.