Lemon-Herb Buttermilk Dressing Recipe (2024)

To the author of this article:Would you kindly include the recipe for the Vietnamese Nuoc Cham dressing you mentioned in the article?Thank you!

Waaaay too runny.Added 1/2 avocado and a little more sour cream to thicken it up.

This is pretty much a buttermilk ranch dressing. I agree that avocado would be a good thickener, or whisking in a tsp of dijon mustard would make a thicker emulsion.

I use full-fat Greek yogurt instead of sour cream and find the thickness is just right for the grain bowl recipe -- you want thin-ish dressing to be able to coat the broccoli. Make the full batch of dressing -- it's good on lots of other stuff (try over roasted beets!)

made this as written the first go... and tripled the sourcream the second time... delicious

I use mayonnaise instead of sour cream. Thickens it nicely and you still get the tang.

Requires the addition of minced garlic for more body.

Suggestion: if too thin, add more sour cream and/or add 1/2 avocado

Loved this recipe and it’s accompanying story. I probably tripled the basil and used Greek yogurt in lieu of sour cream and I was pleased with the results. I’d also like the Nuoc Cham recipe :)

yoghurt for sour creamtarragonchicken salada

I found this rather sour and really runny. Added a couple of TBSP of mayo and improved it. But now I want to try adding the avocado. I had hoped the herbs would come across and mellow out the sour taste, but they didn't. Even an overnight in the refrigerator didn't seem to help.

Made it as written. It was too runny. Double the sour cream and season with herbes du province (sp). It’s still too runny, but I didn’t want to add more sour cream. Will try avocado next time.

This is cheating, but I didn't have any buttermilk. I took some ranch dressing and mixed in some lemon juice.

I have come to rely on this recipe almost weekly. It is a lovely, basic dressing without the goopy consistency of thickened commercial dressings. Perfect complement for fresh greens.

Avocado is good, I used yoghurt but try sour cream and mayo

We loved this dressing on our roasted veggies rice bowl. Please don’t ruin it with mayonnaise; the tang and creaminess transform the roasted veggies, short grain brown rice and navy bean stew.

Like many others, we found this dressing way too runny. I used yogurt with turmeric, left over from the fabulous Mushroom Shawarma recipe, so I didn't add thyme or basil. Flavor was excellent, just need to adjust the proportion of buttermilk to yogurt.

Made it as written. It was too runny. Double the sour cream and season with herbes du province (sp). It’s still too runny, but I didn’t want to add more sour cream. Will try avocado next time.

How long can I keep this in the refrigerator for?

Love this dressing on salads and grain bowls. Used scallions instead of chives because that’s what I have. Came out great. Will continue to make.

I tried this with parsley instead of the other herbs since that's what I had, and it turned out well. Added more lemon juice to make it more tangy.

Delicious dressing - substituted greek yogurt for sour cream. I found the consistency to be perfect. Thanks, Francis Lam!

Basic proportions ok but added mayo for better creaminess/less sour flavor and loaded with fresh chives and dill. Mayo about 2-3 tsps.

This was delicious!

can use greek yogurt

I use full-fat Greek yogurt instead of sour cream and find the thickness is just right for the grain bowl recipe -- you want thin-ish dressing to be able to coat the broccoli. Make the full batch of dressing -- it's good on lots of other stuff (try over roasted beets!)

excellent, greek yogurt thinned with milk, had to add some sugar to take the sour bite out of dressing