A wonderful dressing for all your salads (with tomatoes, of course)

I’ve been looking for a good way to use up the dill I’ve been growing in a pot on the deck.  This is it.

Buttermilk Dill Dressing

an Eggs on Sunday original

You can make this into a dip, instead; just reduce the amount of buttermilk used (or leave it out entirely, relying just on the sour cream and mayonnaise for thickness.)

Makes 2 cups of dressing (enough for quite a few salads!)


1 cup sour cream
2 Tbsp mayonnaise
1 small shallot, minced
1 tsp dijon mustard
juice of 1 lemon
1 tsp coarse salt (plus any additional to taste)
freshly ground black pepper – at least 1/2 tsp
3 Tbsp chopped fresh dill
1 cup buttermilk


In a medium bowl, whisk together the sour cream, mayonnaise, minced shallot, mustard, lemon juice, salt, and plenty of freshly ground black pepper. Whisk in the chopped fresh dill. Slowly add the buttermilk in a stream, whisking constantly until it’s the consistency you like (I find the 1 cup makes a good consistency for a salad dressing.)

Thanks to Eggs on Sunday for this taste treat.


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