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Buttermilk Ranch Dressing

Drizzle this creamy dressing over Romaine lettuce, sliced carrots, and black olives.

  • Yield: Makes about 1 1/2 cups
Buttermilk Ranch Dressing

Photography: Charles Schiller


  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon coarse salt
  • 1 teaspoon celery seed
  • 1 tablespoon finely chopped fresh oregano (or 1 teaspoon dried)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of cayenne pepper


  1. Whisk together all ingredients in a medium bowl.

Cook's Note

Store, refrigerated, in an airtight container, for up to 1 week.

Reviews (1)

  • brigitteat 23 Apr, 2010

    This is really good and so easy. I especially like that it doesn't require any fresh herbs. With the exception of buttermilk, it really is a pantry dressing.

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