This post contains affiliate links
The Best Buttermilk Dressing (A Waterloo County Classic)
TL;DR: This old-fashioned Buttermilk Dressing is creamy, tangy, and packed with fresh herbs. Inspired by the simple dressings served on Waterloo County tables for generations, it’s ready in just five minutes and tastes fresher than anything you’ll find at the grocery store.
If you grew up around Waterloo County, there’s a good chance you’ve eaten a dressing like this.
Maybe it was drizzled over a bowl of garden lettuce picked just before supper. Maybe it appeared beside a platter of fresh vegetables at a church picnic or family gathering. It wasn’t called ranch. It was simply buttermilk dressing. Creamy, tangy, full of fresh herbs, and made with ingredients that were almost always sitting in the fridge.
Our inspiration doesn’t stop there, though.
Does anyone else remember going to Cultures at the mall in the ’80s and ’90s? A shopping trip with our moms often included a stop for one of those enormous salads with their signature creamy buttermilk dressing on baby spinach with bacon, hard-boiled egg and thinly sliced raw mushrooms. We both remember our mom’s trying to figure out what made that dressing taste so much better than the bottled versions at home.
Years later, after becoming Red Seal chefs, we realized the answer was simple and all about balance.
This recipe brings together those two memories. It’s rooted in the simple buttermilk dressings we grew up with here in Waterloo County, while capturing a little of that classic Cultures salad dressing we both loved. It’s bright, fresh, and incredibly versatile. We make it for salads, use it as a dip for vegetables, drizzle it over roasted potatoes, and keep a jar in the refrigerator almost all summer long.
Sometimes the best recipes aren’t about reinventing the wheel. They’re about making the classics the way they deserve to be made.
What Makes a Great Buttermilk Dressing?
A great buttermilk dressing balances creamy richness with bright acidity and fresh herbs. It’s simple to make, but every ingredient has an important job to do.
The Science Behind Great Buttermilk Dressing
The secret to a creamy, balanced dressing is understanding how acid, fat, and fresh herbs work together.
Buttermilk is naturally tangy because it’s cultured, which gives the dressing its signature fresh flavour while keeping it lighter than an all-mayonnaise dressing. Source out the best buttermilk you can find, such as our fave from Kawartha Dairy.
Fresh lemon juice brightens everything and helps balance the richness. Dijon mustard acts as a natural emulsifier, helping the mayonnaise and buttermilk stay beautifully blended. It doesn’t make the dressing taste like mustard. Instead, it creates a silky texture that coats lettuce instead of running straight to the bottom of the bowl.
Blending the garlic with the lemon juice first softens its sharp edge while spreading the flavour evenly throughout the dressing. Instead of getting an occasional bite of raw garlic, every spoonful has just enough savoury flavour.
Last, don’t be shy with the fresh herbs. If you use a blender you’ll get a ‘green smoothie’ effect, whereas if you chop everything by hand, you’ll get a whiter dressing with beautiful flecks of green.
Ingredients
- 1 garlic clove, cut in half (or fully minced if whisking by hand)
- Juice of 1 lemon (about 3 tbsp / 45 mL)
- 1 tsp (5 mL) sea salt
- 5 to 6 turns freshly ground black pepper
- 1 tsp (5 mL) Dijon mustard (optional)
- 1/4 cup (60 mL) mayonnaise
- 1 generous handful fresh chives, snipped
- 1 generous handful of fresh dill, fronds only
- 1 1/2 cups buttermilk
Instructions
- Add the garlic, lemon juice, sea salt, black pepper, Dijon mustard, mayonnaise, and chives to a blender. Alternatively, you can definitely chop everything and whisk by hand.
- Blend for 30 to 45 seconds, until the garlic and herbs are finely chopped and the mixture is smooth.
- Stir in the buttermilk, or blend for just 2 seconds to combine.
- Pour into a glass jar with a tight-fitting lid.
- Refrigerate for at least one hour before serving. The flavour only gets better as it sits.
Notes
Jody and Kirstie’s Hot Tips
- Buttermilk dressing is best drizzled over buttery lettuces, spinach, or romaine
- Toss with potato salad for a lighter style
- Add blue cheese or cheddar for a perfect broccoli-bacon salad
- Use as a sauce for grilled salmon
- Make it the day before. Homemade buttermilk dressing always tastes better the next day.
- Fresh herbs are worth it. Chives are our favourite, but you can sub this with one or two small green onions.
- Taste before serving. Lemons vary in acidity, so don’t be afraid to add another pinch of salt or another squeeze of lemon. We always taste with what we are going to dress, i.e dip a leaf of baby spinach into the dressing.
- Blend only long enough to chop the herbs. Over-blending can dull their fresh flavour.
- Keep a jar in the refrigerator all week. It’s one of those recipes you’ll reach for constantly.
Substitutions
One of the reasons we’ve made this dressing for years is because it’s incredibly forgiving.
Swap the chives for fresh dill if you’re serving seafood, or use parsley for a milder, garden-fresh flavour. Thinly sliced spring onions add a little more bite and are perfect in the spring when they’re growing in abundance.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
Want a little extra zip? Add a pinch of cayenne, a splash of your favourite hot sauce, or a little extra black pepper.
This dressing also makes an excellent marinade for chicken. The cultured buttermilk gently tenderizes the meat while adding just enough flavour without overpowering it.
What to Know (and Avoid)
Fresh lemon juice makes a noticeable difference. Bottled lemon juice simply doesn’t have the same brightness.
Don’t skip the Dijon mustard. You won’t taste it, but you’ll notice the silky texture it creates.
Use fresh herbs whenever possible. Dried herbs can certainly work in a pinch, but they won’t deliver the same vibrant flavour that makes this dressing so special.
Finally, give it time. Even an hour in the refrigerator makes a remarkable difference, and overnight is even better.
Storage
Store the dressing in a sealed glass jar in the refrigerator for up to one week.
Give it a quick shake before serving, as a little natural separation is completely normal.
Frequently Asked Questions
Can I make buttermilk dressing ahead of time?
Yes. In fact, we recommend it. The flavours continue to develop as the dressing rests in the refrigerator.
What can I use buttermilk dressing for?
It’s wonderful on green salads, cucumber and tomato salads, grain bowls, roasted potatoes, grilled vegetables, fresh vegetables, sandwiches, wraps, and as a dipping sauce for chicken.
Can I freeze buttermilk dressing?
We don’t recommend it. Dairy-based dressings often separate after freezing and lose their smooth texture.
Can I use dried herbs?
Fresh herbs provide the best flavour, but if needed, use about one-third the amount of dried herbs.
Key Takeaways
- Fresh herbs make all the difference in homemade buttermilk dressing.
- Dijon mustard creates a silky texture without adding a strong mustard flavour.
- The dressing tastes even better after a few hours in the refrigerator.
- Homemade buttermilk dressing is incredibly versatile and works far beyond salads.
- Five minutes of prep gives you a week’s worth of fresh, homemade dressing.
Learn the Techniques Behind Great Homemade Dressings
The best salad dressings don’t come from a bottle. They come from understanding how a few simple ingredients work together. That’s exactly what we love teaching in our live online cooking classes and on-demand recipes. When you understand the “why,” you’ll never have to rely on store-bought shortcuts again.
About the Authors
Jody O’Malley and Kirstie Herbstreit are the Red Seal certified chef co-owners of The Culinary Studio in Waterloo, Ontario. Jody is a Stratford Chefs School graduate (2002) and Kirstie trained at SAIT in Calgary (2003). Together, they bring over 20 years of professional cooking experience and 15 years building one of Canada’s leading culinary education businesses. They teach home cooks the science and techniques behind great food, not just the recipes, and co-host the Chef Over Your Shoulder podcast alongside Amy Schlueter.
Kawartha Dairy Buttermilk
