Ingredients10 m servings 77 cals
- 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 g fat; 0.8 g carbohydrates; 0.5 g protein; 11 mg cholesterol; 62 mg sodium. Full nutrition
ReviewsRead all reviews 3
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 ...