Ingredients10 m servings 77
- Whisk mayonnaise, buttermilk, onion, vegetable oil, eggs, sour cream, parsley, garlic powder, pepper, and salt together in a bowl until dressing is creamy, about 30 seconds. Store dressing in a 1-quart jar in refrigerator for up to 1 week.
- Cook's Note:
- Other milks/dairy can be substituted in place of the buttermilk, such as Greek yogurt, regular milk, or cream. The type of mayo you use will change the consistency. Shake jar before serving, contents will keep about 7 to10 days in fridge.
Per Serving: 77 calories; 8.1 0.8 0.5 11 62 Full nutrition
ReviewsRead all reviews 8
Modifying this by using grapeseed oil rather than vegetable oil, fresh garlic rather than garlic powder and green onion rather than common onion, I still found this to be pretty dull on the tast...
We liked this dressing a lot. The egg added more texture than taste. The only change I made besides halving the recipe was to use olive oil rather than vegetable oil. My husband really likes ...
Cut in half. Low fat milk vs buttermilk. I used olive oil. I left out eggs, added slight more milk. Spiced up a little with lemon pepper seasoning, dry dill weed. Could use as dip, great salad ...
Very delicious; produces a large yield - so cut recipe in half if needed. The expiration date is one week due to the hard boiled eggs, so omit that if you want to last until the earliest of one...
I halved this recipe as it makes quite a large amount. Substituted 3 fresh garlic cloves, added a teaspoon of dill and used 1/4 cup of sour cream. Once the recipe was made, I split it into two ...
This is a quick and simple recipe and a good one. I used crème fraîche instead of sour cream because that was the only thing I had and I doubled the garlic powder. It turned out great though! I ...