Old-Fashioned Buttermilk Dressing adds zip to many dishes!
Before Ranch Dressing became the big thing, old-fashioned Buttermilk Dressing was the go-to ingredient for so many dishes! My Buttermilk Dressing Recipe card is below.
Need a quick substitute for real buttermilk? Just add one tablespoon of lemon juice or vinegar to every half-cup of milk. That’s it!
All ingredients are usually found at Walmart.
Note-we have no business relationship with Walmart. It’s often the only store where RVs can park, so I frequently use them as a source.
If you don’t have fresh buttermilk or milk for this recipe, Walmart also sells powdered buttermilk, as well as evaporated milk and dried milk.
You can use it as a regular salad dressing, cole slaw dressing, a dip, pasta sauce (hot or cold), chicken salad and potato salad dressing, and more. Use your imagination–it’s so versatile!
For a thicker dip or spread, just substitute sour cream for the buttermilk.
I also love to use it as a marinade for fish, chicken, and other meats. The acids in the buttermilk are a traditional meat tenderizer.
Want to turn it into Ranch Dressing? Just add some dill weed, in about the same amount as the parsley flakes. Add a few drops of hot sauce to add some extra zing.
You can use this dressing right away, but the flavor is even better once it sits for a while. If you have time, make the dressing at least a day in advance. Store it in the coldest section of your fridge — in RVs, that is usually the top shelf.
Cook with this dressing, too! It’s a great addition for roasting, grilling, and frying.
To roast vegetables or potatoes in the oven with no clean-up–just cut up your veggies, spread them out in a foil lined pan, pour on some Buttermilk Dressing, toss, and put in your oven at 350-400 degrees. (RV ovens are notoriously weird about temperatures, so you’ll know if yours runs hot or less hot.)
Before roasting sticky veggies like potatoes and squash, spray the foil with non-stick spray.
Start baking the veggies or potatoes uncovered for about 15 minutes. Give them a stir, add a little water or more dressing as needed, then cover the pan with foil and finish baking.
(Note – I use the Walmart Great Value foil, so I have found it’s best to use their heavy duty or non-stick foil on the bottom. To cover on the top, I just use their cheapest foil. It’s good to have both on hand.)
Want to roast your veggies or potatoes on the barbecue grill? Just wrap them tightly in a couple layers of foil and place on the grill. If you want to be extra daring, place the tightly wrapped veggies directly on the coals or fire. Just keep an eye on them!
This Buttermilk Dressing also makes a great basting sauce when you’re grilling meat–especially chicken and fish. Brush it on while grilling, and serve some dressing on the side for dipping.
Here’s another great idea for this Buttermilk Dressing recipe — use it in my Easy Crunchy Fish Filets! Click here to check out that recipe.
Here’s the Buttermilk Dressing recipe –
Buttermilk Dressing (with Easy Homemade Buttermilk)
Ingredients
- 1 cup (8 oz) Mayonnaise
- 1 cup (8 oz) Buttermilk* (see substitute) *Substitute - Add 2 Tbsp. vinegar or lemon juice to measuring cup, then add milk to make one cup.
- 1/2 Tbsp (1.5 teasp.) Onion Powder or Granulated Onion
- 1/2 Tbsp (1.5 teasp.) Dried Parsley Flakes
- 3/4 teaspoon Garlic Powder or Granulated Garlic
- 1/4 teaspoon Salt
- 1/4 teaspoon Celery Salt
- 1/8 teaspoon Black Pepper
Instructions
- Stir all ingredients together and refrigerate. Note - Stir well before serving.
Feature photo by Artem Beliakin
My husband Steve and I are full-time RV nomads. We think that Quartzsite, Arizona is a great place for relaxing, making friends, and enjoying the desert sky. Follow the unique world of Quartzsite and the nomad life with us.
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