Creamy Italian Dressing
A bright, tangy, restaurant-style creamy Italian dressing made with buttermilk, mayo (or Greek yogurt), garlic, herbs, and Parmesan. Perfect for salads, pasta salad, or as a chicken marinade.
Ingredients
- 1/2 cup mayonnaise use a real mayo like Hellmann’s/Best Foods or Duke’s; for lighter version use half mayo, half Greek yogurt
- 1/4 cup plain Greek yogurt or sour cream whole milk Greek yogurt for lighter tangy flavor; sour cream for extra rich and tangy
- 1/4 cup buttermilk shake carton before measuring; or use 1/4 cup milk mixed with 1 teaspoon lemon juice or white vinegar, rested 5 minutes
- 3 tablespoons extra-virgin olive oil use a mild, fruity oil
- 3 tablespoons white wine vinegar or red wine vinegar for deeper flavor
- 2 tablespoons Parmesan cheese freshly and finely grated
- 1 tablespoon lemon juice freshly squeezed
- 2 teaspoons honey or sugar honey gives softer sweetness
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons dried oregano rub between fingers to release aroma
- 1 teaspoon dried basil
- 1 teaspoon dried parsley or 1 tablespoon finely chopped fresh parsley
- 3/4 teaspoon garlic powder
- 1 small clove fresh garlic very finely minced or grated; use half for milder garlic flavor
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly ground
- 1/4-1/2 teaspoon crushed red pepper flakes optional; add to taste
- 2-3 tablespoons water or extra buttermilk as needed to thin to desired consistency
Instructions
- In a medium bowl or large measuring cup, add the mayonnaise, Greek yogurt (or sour cream), and buttermilk. Whisk until completely smooth and creamy with no lumps.1/2 cup mayonnaise, 1/4 cup plain Greek yogurt or sour cream, 1/4 cup buttermilk
- Add the extra-virgin olive oil, white wine vinegar, and lemon juice. Whisk again until well combined and slightly thickened.3 tablespoons extra-virgin olive oil, 3 tablespoons white wine vinegar, 1 tablespoon lemon juice
- Whisk in the Dijon mustard, honey or sugar, grated Parmesan, garlic powder, onion powder, kosher salt, black pepper, and crushed red pepper flakes if using, until the dressing is smooth and the Parmesan is evenly distributed.2 tablespoons Parmesan cheese, 2 teaspoons honey or sugar, 1 1/2 teaspoons Dijon mustard, 3/4 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4-1/2 teaspoon crushed red pepper flakes
- Stir in the finely minced fresh garlic. Sprinkle in the dried oregano, dried basil, and dried parsley, rubbing the dried herbs between your fingers as you add them to release their oils. Whisk until the herbs are evenly speckled throughout. If using fresh parsley, add it now.1 1/2 teaspoons dried oregano, 1 teaspoon dried basil, 1 teaspoon dried parsley, 1 small clove fresh garlic
- Check the texture. For salad, the dressing should slowly run off a spoon. If it is too thick, whisk in 1–2 tablespoons of water or extra buttermilk at a time until it reaches your preferred consistency.2-3 tablespoons water or extra buttermilk
- Taste the dressing on a piece of lettuce. Adjust with more salt for punch, lemon for brightness, honey for balance, or garlic for a sharper edge as desired.1 tablespoon lemon juice, 2 teaspoons honey or sugar, 1 small clove fresh garlic, 1/2 teaspoon kosher salt
- Transfer the dressing to a glass jar or airtight container. Refrigerate for at least 30 minutes and up to 1–2 hours before serving to allow the flavors to meld.
- Shake the jar or stir the dressing before serving. Drizzle over salads, toss with cooked and cooled pasta, spoon over roasted vegetables, or use as a marinade for chicken.
Notes
Yield: about 1 1/2 cups of dressing, enough for 6–8 large salads or a big bowl of pasta salad. Store in an airtight container in the refrigerator for 5–7 days. The dressing may separate slightly; just shake or stir before using. Do not freeze, as the dairy can split and become grainy. For extra-garlic “house” dressing, double the fresh garlic and add more Parmesan. For a lighter version, replace some or all of the mayo with Greek yogurt. This also works well as a marinade for chicken (about 1/2 cup per pound, marinated 30–60 minutes).
Nutrition
Calories: 120kcal
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