This Lemon Buttermilk Dressing recipe comes together in 2 minutes and makes everything it touches taste like sunshine.
Lemon Buttermilk Dressing is bright and tangy from fresh lemon juice and zest, creamy from buttermilk and a little mayo, and just lightly balanced with a touch of sugar and salt.
I reach for this one when I want something fresher and lighter than a Caesar salad dressing or ranch dressing but with more body than Italian dressing or a classic vinaigrette.
The buttermilk gives it a gentle tang and a pourable, silky texture that coats salad greens without weighing them down.
It also keeps beautifully in the fridge for a week, which makes it ideal for meal prep. Make a jar on Sunday and you’ve got dressing ready to go for the whole week.
Lemon Buttermilk Dressing Ingredients
Here’s what goes into this easy lemon buttermilk dressing recipe — all simple pantry and fridge staples.
- Lemon juice: Freshly squeezed gives the brightest flavor. Bottled lemon juice works in a pinch but the flavor won’t be quite as vibrant.
- Lemon zest: Finely grated. This is the secret to a truly lemony dressing. The zest has the essential oils from the skin that juice alone doesn’t give you. Use a microplane for the best results.
- Olive oil: Adds body, richness, and helps the dressing coat greens evenly. Use a mild-flavored olive oil here rather than a very strong extra-virgin.
- Mayonnaise: Just 2 tbsp. It acts as an emulsifier and gives the dressing a smooth, creamy consistency without making it heavy.
- Buttermilk: The backbone of the dressing. It adds a gentle, tangy creaminess that’s lighter than sour cream or yogurt but richer than plain milk.
- Sugar: Just 1/2 tsp balances the acidity of the lemon and buttermilk without making the dressing taste sweet.
- Salt: Season to taste. Start with 1/2 tsp and adjust from there.
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
Here are easy ways to customize this lemon buttermilk dressing or work with what you have on hand.
- No buttermilk: Plain Greek yogurt thinned with a splash of milk also works well.
- Add garlic: Half a clove of minced or grated garlic gives the dressing a savory depth that works especially well over heartier greens like kale or romaine.
- Add fresh herbs: Stir in 1 tbsp of finely chopped fresh dill, chives, or parsley. Dill is especially good if you’re drizzling this over grilled fish or cucumber salad.
- Add Dijon mustard: A half teaspoon of Dijon adds a gentle sharpness and helps emulsify the dressing even further.
- Make it dairy-free: Use a plant-based mayo and swap the buttermilk for unsweetened oat milk or almond milk mixed with a squeeze of lemon juice to mimic the tang.
- Swap the sweetener: Use honey instead of sugar for a slightly floral sweetness that works beautifully with the lemon.
- Add black pepper: A few good grinds of black pepper add warmth and round out the flavor nicely.
- Thinner dressing: Add an extra splash of buttermilk to loosen it for drizzling over grain bowls or roasted vegetables.
My lemon yogurt sauce is another bright, tangy option that works for salads, grain bowls, and fish equally well.
Grab These Tools
You barely need anything to make this dressing — here’s what helps.
- Microplane or fine grater: For zesting the lemon. This is the tool that makes the biggest difference — a good microplane gets the fine zest without the bitter white pith underneath.
- Citrus juicer: For getting the most juice out of the lemon with the least effort.
- Medium bowl and whisk: For whisking everything together into a smooth, cohesive dressing.
- Sealed jar or airtight container: For storing in the fridge. A mason jar works perfectly and makes it easy to shake before each use.
- Measuring spoons: For the lemon zest, sugar, and salt.
How to Make Lemon Buttermilk Dressing: An Easy Guide
This is genuinely one of the easiest dressing recipes I make. It’s one bowl, one whisk, two minutes.
Zest and Juice the Lemon
Always zest the lemon before juicing it — it’s much easier to zest a whole lemon than a squeezed one. Use a microplane or fine grater to get 2 tsp of finely grated zest. Then cut and juice the lemon to get 1/4 cup of fresh juice.
Combine All the Ingredients
Add the lemon juice, lemon zest, olive oil, mayonnaise, buttermilk, sugar, and salt to a medium bowl. Whisk vigorously until completely smooth and well combined. The mayonnaise helps everything come together into a cohesive emulsion.
Taste and Adjust
Dip a piece of lettuce or a clean spoon and taste the dressing. Adjust the salt if needed. If it’s too sharp, add a small pinch more sugar. If you want more lemon forward flavor, add a bit more zest rather than more juice — it gives brightness without extra acidity.
Store or Serve
Use the dressing right away or pour it into a sealed jar or airtight container. It keeps in the fridge for up to a week. Give it a good shake or stir before each use as it may separate slightly as it sits.
5 Common Mistakes When Making Lemon Buttermilk Dressing
Here are the most frequent mix-ups to avoid when making this lemon buttermilk dressing recipe:
- Skipping the lemon zest: The juice gives acidity but the zest is where the real lemon flavor lives. It contains essential oils from the skin that make the dressing taste genuinely bright and lemony rather than just sour. Don’t skip it.
- Using bottled lemon juice: Bottled juice is more acidic, less fragrant, and can taste slightly flat or metallic in a delicate dressing like this. Fresh lemon juice makes a noticeable difference here.
- Not seasoning properly: Dressing that tastes a little flat usually needs more salt, not more lemon. Add salt in small increments and taste as you go. A well-seasoned dressing transforms a salad; an under-seasoned one just makes it wet.
- Forgetting to shake before using: Oil and buttermilk separate naturally in the fridge. Always give the jar a good shake or whisk before drizzling. Dressing that hasn’t been mixed will coat unevenly and taste unbalanced.
- Dressing the salad too early: Dress salad greens right before serving, not ahead of time. Even a few minutes can cause tender greens to wilt and go soggy. Dress heartier greens like kale or shredded cabbage a little earlier if you want them to soften slightly.
Make Ahead and Storage
This lemon buttermilk dressing is one of the best things to have ready-made in your fridge all week.
Storing the Dressing
- Sealed jar or airtight container: Store in a sealed container in the refrigerator for up to one week. A mason jar works perfectly.
- Shake before using: The oil will separate from the buttermilk as it sits in the fridge. Give the jar a firm shake or whisk before each use.
- Make a double batch: This dressing is so quick to make and so useful that it’s worth doubling from the start. Use it on salads, grain bowls, grilled fish, roasted vegetables, and more all week.
Make Ahead Tips
- Make it Sunday, use it all week: This dressing is ideal for meal prep. Whisk it up on Sunday and you have a bright, ready-to-use dressing for the entire week without any extra effort at dinnertime.
- Add herbs just before serving: If you want to add fresh herbs like dill or chives, stir them in right before using rather than storing them in the dressing. Fresh herbs can turn dull and discolored after a day or two in the fridge.
How to Use This Lemon Buttermilk Dressing
I originally made this as a dressing for dinner salads topped with grilled fish, and that’s still my favorite way to use it. But it works on so much more than just a simple green salad.
Best Salads for Lemon Buttermilk Dressing
- Spring greens or mixed lettuce: This is the classic pairing. The dressing is light enough not to overpower delicate greens but flavorful enough to stand on its own.
- Arugula salad: The peppery bite of arugula and the brightness of lemon are a natural match.
- Shaved fennel and citrus salad: The anise note of fennel pairs beautifully with lemon.
- Kale salad: Massage the dressing into the kale leaves and let it sit for 5 to 10 minutes to soften the leaves. Great with shaved parmesan on top.
- Cucumber and herb salad: Toss sliced cucumber, fresh dill, and thinly sliced red onion with this dressing for a quick side.
Other Ways to Use Lemon Buttermilk Dressing
- Drizzled over grilled fish: Especially grilled salmon or any simply cooked white fish.
- Grain bowls: Drizzle over farro, quinoa, or rice bowls with roasted vegetables and greens. The buttermilk keeps it light enough that it doesn’t weigh the bowl down.
- As a dip for crudités: Serve it as a dipping sauce alongside raw vegetables for a lighter alternative to ranch dressing.
- Drizzled over roasted vegetables: Asparagus, roasted broccolini, or charred zucchini all benefit from a drizzle of something bright and tangy right before serving.
- Coleslaw base: Use it in place of a heavier mayo-based dressing for a lighter, tangier coleslaw recipe. Especially good in summer.
Other Homemade Dressings You’ll Love
- Homemade Italian Dressing
- Creamy Caesar Dressing
- Lemon Yogurt Sauce
- Creamy Asian Salad Dressing
- Green Goddess Dressing
Perfect Lemon Buttermilk Dressing
Ingredients
- ¼ cup lemon juice
- 2 tsp finely grated lemon zest
- ⅓ cup olive oil
- 2 tbsp mayonnaise
- ¼ cup buttermilk
- ½ tsp sugar
- ½ tsp salt or to taste
Instructions
- Whisk all ingredients together and serve. May be stored in a sealed container in the fridge for a week.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious as always! I always love your recipes! They haven’t failed me yet! Thanks so much, you are very talented with food and photography.
This looks incredible. If I wanted to do this as a make ahead side dish for thanksgiving, is there a way I could heat it to serve as a hot dish? Maybe zap it in the microwave for a few minutes or is it really best cold/room temp?