Buttermilk Dressing (Creamy + Tangy!)
This post may contain affiliate links. Please read our disclosure policy.
This buttermilk dressing is creamy, tangy, and far more flavorful than anything you’ll find in a bottle. Made with just 6 simple ingredients and ready in 5 minutes, it’s the kind of recipe you’ll find yourself making on repeat.
This buttermilk dressing is one of those recipes I find myself making on repeat, especially when the weather warms up, and salads start showing up on the table more often. It’s creamy, tangy, and incredibly versatile. I love using it in my broccoli coleslaw, but it’s just as good drizzled over green salads, spooned onto grain bowls, or used as a dip for fresh vegetables.
The flavor is bright, creamy, and perfectly balanced. Buttermilk and lemon juice give the dressing its signature tang, while a little mayonnaise adds richness without making it feel heavy. Honey softens the acidity with just a touch of sweetness, and garlic brings a subtle savory note that ties everything together.
The result is a dressing that tastes fresh, homemade, and far more flavorful than anything from a bottle. It’s simple, dependable, and the kind of recipe that makes even the most basic salad feel special.
Chef’s tip: For a ranch-inspired twist, stir in a handful of finely chopped fresh chives, parsley, and dill before whisking the dressing together. The herbs add a fresh, aromatic flavor that pairs beautifully with the creamy, tangy base.
Why you’ll want to pour this buttermilk salad dressing on everything
There’s something about a homemade salad dressing that just tastes better. Maybe it’s because most of us are so used to grabbing a bottle from the store, but once you make this buttermilk dressing, it’s hard to go back. It’s fresh, creamy, tangy, and comes together in just a few minutes.
Here are a few reasons I love it:
- Bright, fresh flavor: Tangy buttermilk and lemon juice create the perfect balance of creamy and zippy.
- Quick and easy: Six simple ingredients and less than five minutes are all it takes.
- Light but satisfying: Just enough mayonnaise adds richness without making the dressing feel heavy.
- Great for meal prep: It keeps well in the fridge for up to a week.
- Versatile: Use it on salads, as a dip for vegetables, or spread onto sandwiches and wraps.
How to use this buttermilk dressing recipe
This buttermilk dressing is creamy, tangy, and incredibly versatile. I love it on crisp salads and slaws, especially those made with romaine or iceberg lettuce, but it’s useful for so much more than salad.
Here are a few of my favorite ways to use it:
- Salads and slaws: The classic choice. Its bright, creamy flavor works beautifully with crunchy vegetables and leafy greens.
- Pizza: It might sound unusual, but a little buttermilk dressing drizzled over pizza—or served as a dip for the crust—is surprisingly delicious.
- Grilled meats: Try spooning it over grilled steak, chicken, or pork. The cool, tangy flavor is a great contrast to smoky, savory meats.
- As a dip: Serve it with raw vegetables, salt-and-pepper chicken wings, to cool down spicy Cajun sweet potato fries, or anything else that benefits from a creamy dip.
- Sandwiches, wraps, and tacos: Use it as a spread for sandwiches and wraps, or drizzle it over fish tacos for an easy burst of flavor.
Buttermilk Dressing (Creamy + Tangy!)
Ingredients
- ¾ cup buttermilk
- 2 lemons (zest and juice)
- 2 tablespoons mayonnaise (NOT Miracle Whip!)
- 1 ½ tablespoons honey
- ½ teaspoon sea salt
- 1 clove garlic (very finely minced)
Instructions
- Add all the ingredients to a medium-sized bowl and whisk together.¾ cup buttermilk, 2 lemons, 2 tablespoons mayonnaise, 1 ½ tablespoons honey, ½ teaspoon sea salt, 1 clove garlic
- Whisk well. If you have 10 minutes, set the dressing aside to let the flavors meld.
- Transfer what you don't use to a clean jar and store it in your fridge for up to a week. Give the jar a shake before using.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I was pretty skeptical about this recipe but I had buttermilk to use so I went for it. It was really good! I only had 1 lemon but it was perfect…I believe 2 lemons would have been too acidic (for the record I like my food more acidic than the average person), but that’s part of cooking – not always blindly following a recipe because things like lemons vary in size and how much juice they produce. I imagine the way mine tasted was how the recipe intended as it was perfectly balanced and delicious. It was on the thin side but I’d prefer that than have to add too much of something else just to thicken it and affect the flavor in a negative way.
I love this kind of feedback — thank you so much for sharing it. You’re absolutely right about lemons varying wildly, and I’m so glad you trusted your instincts and landed on a version that tasted perfectly balanced to you. Thin-but-flavorful is exactly what I aim for here, too. Really appreciate you giving it a chance (despite the skepticism!) and taking the time to leave such a thoughtful note. 🍋✨
Yammy!!!!
Thanks, Shem!
LOVED this! Poured it over a broccoli salad and it was really tasty.