Best 7 Buttermilk Herb Dressing Recipes

BUTTERMILK-HERB DRESSING

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

Steps:

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

LEMON-HERB BUTTERMILK DRESSING

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.

ROASTED CARROTS AND RED LEAF LETTUCE SALAD WITH BUTTERMILK HERB DRESSING

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

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.

GARLIC-HERB BUTTERMILK DRESSING

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

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