Preparation Method
- Place the mayonnaise in the blender, followed by the buttermilk, parsley (or celery leaves), garlic powder, salt, and pepper. Select MANUAL/LO and blend, gradually increasing the speed to SPEED 6, until you reach the desired consistency.
Variations
HERB-RANCH DRESSING
Substitute ½ cup plain Greek yogurt for ½ cup of the mayonnaise. Increase the amount of parsley (or celery leaves) to 1 tablespoon (or substitute cilantro or dill for the parsley). Add 3 chopped scallions, 1 minced small garlic clove (omit the garlic powder), 2 teaspoons fresh lemon juice, 2 teaspoons Dijon mustard, and a pinch of cayenne pepper. Increase the salt to ½ teaspoon.
CREAMY BLUE CHEESE DRESSING
Substitute ¼ cup plain Greek yogurt for ½ cup of the mayonnaise and reduce the buttermilk to ½ cup. Add 1 heaping cup crumbled blue cheese and 2 teaspoons fresh lemon juice.
Pro Tip
The consistency of creamy dressings depends on the ratio of buttermilk to mayonnaise. A good rule of thumb: if you want a thinner dressing, add more buttermilk; for a thicker one, add more mayonnaise. A 2 to 1 ratio of buttermilk to mayonnaise creates a thinner, pourable salad dressing. If you go 1 to 1, you get a thicker dressing that’s closer to store-bought versions. At a 1 to 2 ratio of buttermilk to mayonnaise, you get something so thick that it’s more like a dip.
