Creamy, herby, tangy buttermilk dressing comes together in just a few minutes, with a few simple ingredients. There’s no comparison to the shelf-stable bottled dressing after you’ve made homemade, but using the wrong kind of buttermilk could be just as bad for your health as consuming the bottled variety.⠀
If you love the bottle, you’ve been smothering your food with quite a few manufactured, non-ingredients that can lead to chronic inflammation — one of the leading causes of disease in the body:
vegetable oil (soybean and/or canola), water, sugar, salt, nonfat buttermilk, egg yolk, natural flavors, less than 1% of: spices, garlic*, onion*. vinegar, phosphoric acid, xanthan gum, modified food starch, monosodium glutamate, artificial flavors, disodium phosphate, sorbic acid and calcium disodium edta added to preserve freshness, disodium inosinate & guanylate. *dried
The organic and “Simple” product line isn’t much better, described as “As close to homemade as you can get in a bottled dressing.” I’ll take homemade, please. You can check additional ingredient lists on www.fooducate.com, and also read more about the additives there, too.
According to the editors at Cook’s Illustrated, true buttermilk is the naturally cultured byproduct from making butter with unpasteurized cream. Cream was left to sour for a few days before making butter, allowing good bacteria to grow, resulting in a tangy, thick buttermilk.
“In the old days, buttermilk was simply the liquid left behind after cream was churned into butter. As unpasteurized cream sat “ripening” for a few days before churning, naturally occurring bacteria caused it to ferment by converting milk sugars into lactic acid, which made the resulting buttermilk mildly sour and slightly thickened.”
It’s a challenge to find raw, unpasteurized milk products, so always look for a full-fat buttermilk brand that only uses cultures to sour and thicken the milk or cream, without additives, gums, or stabilizers that could lead to inflammation flair ups.Print
Creamy, herby, tangy buttermilk dressing comes together in just a few minutes, with a few simple ingredients. Gluten-free, nut-free, soy-free.
- 1 1/2 cups full fat buttermilk⠀
- 3/4 cup full fat sour cream⠀
- 3 tbsp extra-virgin olive oil
- 2 tbsp. apple cider or white vinegar⠀
- 3 tbsp finely chopped fresh dill⠀
- 1 tsp chopped fresh thyme leaves⠀
- 1 tbsp. minced fresh flat leaf (Italian) parsley
- 1 garlic clove, minced⠀
- zest from 1 lemon⠀
- 1/4 tsp gray sea salt⠀
- 1/4 tsp freshly cracked black pepper⠀
- In a medium bowl, whisk together buttermilk, sour cream, oil, vinegar, dill, thyme, parsley, garlic, zest, salt, and pepper until well combined. Season with additional salt or herbs to taste.⠀
- Transfer dressing to a glass bottle or jar. Cover and refrigerate up to 7 days.
Keywords: salad dressing, buttermilk dressing