Sauces & Condiments
This homemade Anthony’s salad dressing recipe transforms simple greens into a restaurant-worthy meal with just a few ingredients and a whisk. The secret lies in balancing tangy buttermilk with rich mayo, creating an emulsified dressing that clings perfectly to every leaf.
I developed this recipe after years of searching for the ideal creamy dill dressing—one that’s light enough for salads but rich enough to stand up to hearty proteins.
The foundation of this dressing is a simple but essential technique: whisking the ingredients together until fully emulsified, which prevents separation and ensures a silky, velvety texture. You’ll use fresh dill, which adds that signature bright, herby flavor, and a touch of garlic for depth.
The dressing keeps well in the fridge for up to a week, making it perfect for meal prep or gifting.
What sets this dressing apart is its versatility—it elevates everything from crisp romaine salads to hearty grain bowls and grilled chicken dishes. The creamy base coats each bite, while the dill and garlic add layers of flavor that cut through rich ingredients.
Unlike store-bought versions, this recipe delivers a fresh, vibrant taste that’s impossible to replicate with bottled dressings.
Ready in just 5 minutes, this dressing is a game-changer for anyone who loves a creamy, flavorful touch without the heaviness. Whether you’re prepping for the week or dressing up a last-minute meal, this velout magic will become your go-to. Let’s get started!
Ingredients for anthony's salad dressing
Nine simple ingredients combine to create this velvety, restaurant-quality dill dressing.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥫 | ½ cup | High-quality, full-fat preferred |
| Buttermilk 🥛 | ½ cup | Fresh, not powdered |
| Fresh Dill 🌿 | ⅓ cup | Finely chopped, stems removed |
| Garlic Cloves 🧄 | 2 cloves | Minced or finely grated |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Light, fruity variety |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Dijon Mustard 🌶️ | 1 tsp | Mild or medium heat |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| White Vinegar 💧 | 1 tsp | For acidity balance |
The mayo and buttermilk form the creamy base, so quality matters here. Duke’s or Hellmann’s mayo keeps best in the fridge, while organic buttermilk from Whole Foods adds extra richness. Fresh dill is non-negotiable—Trader Joe’s sells pre-washed bundles that save time. For garlic, organic cloves from the store’s produce section have more flavor than pre-minced. The olive oil should be light and fruity—California Avocado or Bertolli are my go-tos. If you can’t find fresh dill, dried works at half the amount, but the texture won’t be as velvety.
No mayo? Greek yogurt thinned with water works in a pinch, though texture will differ. Substitute buttermilk with milk plus 1 tsp vinegar if needed. For extra depth, add 1 tsp capers or 1 tsp anchovy paste (though the latter isn’t vegetarian). The Dijon mustard adds tang—Maille is my favorite, but any good-quality brand works. Lemon juice can be swapped for white wine vinegar if you prefer a sharper taste. The vinegar balances flavors, so don’t skip it entirely unless using another acid like apple cider vinegar.
This dressing emulsifies instantly when whisked properly—no separation if done right. Store in an airtight glass jar in the fridge for up to 7 days. Shake before each use, especially after 3 days. For meal prep, divide into small containers—perfect for lunches or salads. The flavor actually improves after 24 hours as ingredients meld. Freeze for up to 3 months if you won’t use it within a week.
Why You'll Love This Recipe
- Five-Ingredient Magic: This dressing comes together with just mayo, buttermilk, dill, garlic, and olive oil—no measuring cups, no fancy techniques. Honestly, I’ll often eyeball the garlic and dill while chatting with whoever’s in the kitchen. It’s that unfussy.
- Tangy-Garlicky Bliss: The buttermilk cuts through the richness of the mayo, while the raw garlic and fresh dill give it a bright, herby punch that’s addictive. Between us, I’ve had people ask for the recipe just to drizzle it on toast—no salad required.
- Potluck Hero: This dressing holds up like a champ in the fridge for days, so it’s my go-to for meal prep or last-minute gatherings. I’ll make a big batch on Sunday, and it’s still spot-on by Thursday—whether it’s on a chicken salad, tacos, or even grilled fish.
- Budget Brightener: No specialty ingredients here—just pantry staples and a handful of fresh herbs. I’ll be real: the olive oil and dill might be the priciest parts, but they’re worth it, and a little goes a long way. It’s the kind of dressing that makes simple meals feel like a splurge.
Step-by-step instructions for creamy dill velout dressing
This dressing comes together in minutes with simple technique and bold flavors.
Whisk Together the Base Ingredients
In a medium bowl, combine the 0.5 cup mayonnaise and 0.5 cup buttermilk using a whisk or fork. Mix until completely smooth—this ensures no lumps remain that could make your dressing grainy. The mayonnaise should lighten slightly in color as it incorporates with the buttermilk.
Next, add the 1 tsp Dijon mustard and 1 tbsp lemon juice. Whisk vigorously for 30 seconds to fully emulsify these ingredients. The lemon juice will brighten the flavor while the mustard adds subtle depth. If you're using freshly squeezed lemon juice, strain it first to remove any pulp that could make the dressing texture uneven.
Incorporate the Aromatics
Add the 2 cloves minced garlic cloves and 0.33 cup finely chopped fresh dill to the bowl. The garlic should be minced or finely grated to distribute evenly without overpowering the delicate dill flavor. Use a spoon to gently fold these ingredients into the mixture, ensuring the dill is evenly distributed throughout.
At this stage, the dressing should have a vibrant green hue from the dill. If you notice any separation, whisk vigorously for another 10 seconds to re-emulsify. The texture should be smooth and creamy, with no visible streaks of oil or buttermilk.
Add the Olive Oil and Seasonings
Slowly drizzle in the 0.25 cup extra-virgin olive oil while whisking continuously. This gradual addition prevents the dressing from breaking. The olive oil should blend seamlessly into the mixture, creating a velvety texture. If the dressing begins to thicken too much, add 1 teaspoon water at a time until it reaches a pourable consistency.
Add the 0.5 tsp sea salt and 0.25 tsp ground black pepper, then whisk until fully combined. Taste the dressing at this point—it should be tangy, slightly garlicky, and herby. If the flavor needs balancing, add 1 tsp white vinegar for extra acidity or a pinch more salt to enhance the umami notes.
Let It Rest and Adjust
Cover the bowl with plastic wrap and refrigerate the dressing for at least 30 minutes. This resting period allows the flavors to meld and the texture to stabilize. When you return to it, give it a final whisk to ensure everything is well incorporated.
If the dressing has thickened too much after chilling, thin it with 1-2 teaspoons water or buttermilk at a time until it reaches your desired consistency. The dressing should coat the back of a spoon but still be pourable. This creamy dill velout is now ready to elevate your salads, sandwiches, or grilled dishes.
Pro Tips For Making Anthony'S Salad Dressing
- STRAIN THE DILL WELL: Chop the dill fine but don’t skip the straining step—even after chopping, tiny seeds and stems can make the dressing gritty. Press the chopped dill through a fine-mesh sieve or cheesecloth into the bowl, then give it a quick squeeze to extract every last drop of flavor. (Yes, it’s messy, but trust me, the texture difference is night and day.)
- USE COLD BUTTERMILK: Reach for the coldest buttermilk in the fridge—room temperature thickens it and can turn your dressing into a lumpy disaster. If your buttermilk is warm, pop it in the freezer for 10 minutes first. The cold also helps emulsify the mayo better, so you’ll get that silky, cohesive texture without breaking.
- MINCE GARLIC FINE: I learned this the hard way—whole cloves or even rough minces leave bitter, sharp pockets in the dressing. Use a microplane or the smallest holes on a grater to turn the garlic into a paste before mixing. If you’re chopping by hand, go for a powdery consistency, not even tiny specks. (Your taste buds will thank you.)
- WHISK IN OLIVE OIL SLOWLY: Drizzle the olive oil in drop by drop at first while whisking like your life depends on it. The mayo-buttermilk base is delicate, and too much oil too fast will curdle it. Once it starts holding, you can add it in a thin stream—but start cautious. (And if it splits, just add a splash more buttermilk and whisk again.)
Storing and reheating your anthony's salad dressing
Fridge Storage Secrets
Store your dressing in an airtight glass jar—I love Ball canning jars for their tight seals. Keep it refrigerated at 40°F or below for up to 7 days.
The glass preserves freshness better than plastic, and the dark jars protect light-sensitive ingredients like fresh dill. Always leave ½ inch headspace to prevent spills when shaking. 🥫
Freezing for Later Use
For long-term storage, freeze in small, airtight containers (like Silicone Muffin Cups) or freezer-safe glass jars. Portion into 2-tablespoon servings for easy thawing. Freeze for up to 3 months, but expect slight texture changes—it may separate or thicken.
Thaw overnight in the fridge, then whisk vigorously to re-emulsify before using.
Reheating & Re-Emulsifying
Never microwave your dressing—heat gently on the stovetop over low heat for 1-2 minutes if needed. For separated dressing, whisk in 1 teaspoon water or buttermilk while stirring briskly.
If it’s too thick, thin with 1 teaspoon lemon juice or white vinegar. The key is patience—whisking slowly restores that velvety texture. ✨
Meal Prep Pro Tips
Divide dressing into small containers (like 3-ounce mason jars) for grab-and-go lunches. Store in the fridge and shake before each use—this prevents separation and keeps flavors vibrant. Label containers with the date to track freshness. I pre-make a batch every Sunday to dress salads all week without stress. 📅
Reviving Stale Dressing
If your dressing tastes flat after a few days, revive it by whisking in ½ teaspoon fresh lemon juice or ¼ teaspoon white vinegar. Add a pinch of salt and 1 teaspoon olive oil to restore creaminess.
The acidity cuts through any dullness, and the oil helps re-emulsify. Most dressings bounce back beautifully with this trick! 💡
Gift-Worthy Packaging
Package dressing in mini mason jars tied with twine for a charming homemade gift. Attach a recipe card with storage instructions (fridge for 7 days, freezer for 3 months).
I’ve given these as hostess gifts, and they’re always a hit—especially when paired with fresh dill sprigs as garnish. Perfect for potlucks or dinner parties! 🎁
Nutrition facts
Frequently asked questions
Why does my dressing separate after making it?
Separation usually happens when ingredients aren't properly emulsified. Whisk continuously while adding the olive oil, and never rush the process. If it separates later, whisk in 1 teaspoon water or buttermilk to restore the creamy texture. Always refrigerate in an airtight container to prevent oil from rising.
Can I make this dressing without mayo?
Yes! Swap mayo for ½ cup Greek yogurt (thinned with 2 tablespoons water) or ½ cup sour cream. The texture will be slightly thicker but still delicious. For a vegan option, use ½ cup vegan mayo or blended silken tofu. The flavor will differ but still work beautifully.
How can I make this dressing spicier?
Add ½ teaspoon hot sauce or ¼ teaspoon cayenne pepper for heat. For smoky depth, stir in ½ teaspoon smoked paprika or a pinch of chipotle powder. If you love garlic, add an extra 1 clove minced garlic. Always taste before serving to adjust to your preference.
What's the best way to use up extra dressing?
Drizzle over grilled chicken, fish tacos, or baked potatoes for extra flavor. Mix into deviled eggs or use as a dip for veggie sticks. Freeze in ice cube trays for single-serving portions—just thaw and whisk before using. It also makes a great marinade for shrimp or chicken breasts.
Why does my dressing taste too tangy?
Too much lemon juice or vinegar can make the dressing overly sharp. Balance it by adding ½ teaspoon honey or sugar to mellow the acidity. If the tang persists, whisk in 1 teaspoon olive oil to soften the flavors. The buttermilk and mayo should naturally balance the tang, so measure carefully.