Creamy Parmesan Dressing is so good it will turn the most boring salad into a mouth-watering side that you’ll wish was the main course. You can’t go wrong with a salad dressing that has buttermilk and mayonnaise as its base. This dressing is so super thick and creamy, you’ll want to eat it with a spoon.
Buttermilk Recipes
I don’t know about you, but I always seem to have a container of buttermilk that is about to go bad. If you do too, here are some more ways to use up leftover buttermilk: Buttermilk Pancakes, Homemade Buttermilk Bread, Old-Fashioned Buttermilk Doughnuts, Buttermilk Biscuits, Buttermilk Coleslaw, and Chocolate Buttermilk Cake.
Flavor of Creamy Parmesan Dressing
Fresh homemade dressing tastes so much better than bottled and this one is really simple to make. Garlic and Parmesan cheese give it most of its flavor along with a little tarragon. It closely resembles the Creamy Parmesan Dressing at Carrabba’s.
How To Make
This dressing is fabulously easy to make. No blender or Mason jar needed. Just whisk all the ingredients together in a bowl. So much fresher tasting than store-bought dressing.
Recipe Tip
If you wanted to, you could add about 1/2 teaspoon Anchovy Paste
. It will give the dressing that extra something and depth of flavor, but it won’t taste fishy at all.
Not only is this dressing super easy to make, it is so full of flavor you only need a simple salad to serve it with. I love it with the crunch of romaine and a few grape tomatoes and red bell pepper for some color.
How To Store
Store in an airtight container in the refrigeraotr for 5 days.
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More Homemade Salad Dressing Recipes
- Blue Cheese Vinaigrette
- Cucumber Dill Dressing
- Buttermilk Garlic Dressing
- Creamy Italian Dressing
- Maple Mustard Dressing
- Ginger Salad Dressing
- Creamy Balsamic Dressing
Creamy Parmesan Dressing (Carrabba’s copycat)
Equipment
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1/4 cup grated Parmesan cheese
- 1 medium clove garlic, minced
- 1 teaspoon chopped fresh parsley
- 1 teaspoon lemon juice
- 1/4 teaspoon black pepper
- 1 teaspoon minced fresh tarragon
- ½ teaspoon anchovy paste, optional
Instructions
- Stir together all ingredients and refrigerate until needed.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted August 24, 2015.
Disclosure: This post contains affiliate links.
I doubled the recipe to make a larger batch, used twice the garlic and possibly more anchovy (I used two anchovy flat filets that were thick, I didn’t have paste) and I substituted sour cream for buttermilk. It’s hard to buy buttermilk these days! I put everything in a large measuring cup and used an immersion blender to mix it. It turned out perfect and it does indeed get better when it sits for a little bit in the fridge. Definitely recommend using fresh grated parmesan, too!
Was delicious 😋 But I would suggest making the day before. Really needs that time to set made a huge difference in flavor