Buttermilk Chive Dressing
A tangy, herb-forward creamy dressing made with buttermilk and mayonnaise, brightened by lemon juice and fresh chives. Perfect for salads, crudités, or as a dip for vegetables. Ready in minutes with no cooking required.
Steps
Before you start
- Have all ingredients at room temperature for the smoothest dressing
- Chop chives and mince garlic just before making to preserve their fresh flavor
Whisk buttermilk and mayo
- Pour the buttermilk and mayonnaise into a medium mixing bowl.
- Using a whisk, blend them together with steady, circular motions for about 1 minute, breaking up any clumps of mayo so the mixture becomes completely smooth and creamy.
- There should be no visible streaks.
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Ready when: Smooth and creamy with no streaks
Tip: Whisking rather than stirring helps incorporate air and creates a lighter texture
Add acid and mustard
- Pour in the lemon juice and add the Dijon mustard if using.
- Whisk again for 30 seconds to blend evenly.
- The lemon juice will brighten the flavor and the mustard adds depth and helps emulsify the dressing.
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Ready when: Evenly combined with no streaks of mustard visible
Tip: The Dijon mustard is optional but recommended—it acts as an emulsifier that helps keep the dressing stable
Fold in garlic and chives
- Add the minced garlic and chopped chives to the bowl.
- Whisk gently but thoroughly for 30 seconds to distribute the herbs and garlic evenly throughout the dressing.
- Don't over-mix, as vigorous whisking can bruise the chives and cause them to turn dark and lose their bright color.
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Ready when: Chives and garlic evenly distributed throughout the dressing
Tip: Don't over-mix once the herbs are added or the chives may turn dark green and lose their fresh flavor
Season and taste
- Sprinkle in the kosher salt and freshly ground black pepper.
- Whisk to combine, then taste the dressing on a leaf of lettuce or a vegetable stick.
- Adjust seasoning by adding more salt or pepper in small pinches as needed, whisking gently after each adjustment.
- Remember that the dressing will taste less salty when spread across a salad than it does straight from the bowl.
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Ready when: Balanced flavor with salt, garlic, and herb notes prominent
Tip: Taste on an actual salad ingredient to gauge how the seasoning will work on your dish
Good to know
Tips
- If the dressing separates during storage, a quick whisk will bring it back together
- For a thinner dressing suitable for drizzling, whisk in an extra 2–3 tablespoons (30–45 ml) of buttermilk
- This dressing is excellent as a dip for raw vegetables, a topping for baked potatoes, or a sauce for grilled fish or chicken
- Make a batch without the chives and keep it plain; add chives just before serving for maximum freshness and color
Make ahead
Prepare up to 2 days ahead; cover and refrigerate. The flavor deepens and becomes more cohesive after a few hours of chilling.
Storage & reheating
Refrigerate in an airtight container for up to 4 days. The dressing does not freeze well due to the buttermilk base. Before serving after refrigeration, whisk gently to recombine any separated ingredients.
Substitutions
- fresh chives → fresh parsley or dill. Use the same amount. Parsley is milder; dill adds a tangy, anise-like note
- fresh lemon juice → fresh lime juice or white wine vinegar. Use 1.5 tablespoons (23 ml) vinegar as it's stronger than lemon juice
- buttermilk → Greek yogurt thinned with milk. Use 1/2 cup (120 ml) Greek yogurt mixed with 1/4 cup (60 ml) whole milk for tanginess and creaminess
- mayonnaise → sour cream. Use the same amount for a thinner, more tangy dressing with less richness
