Martha Stewart Buttermilk-Herb Vinaigrette

Martha Stewart buttermilk-herb vinaigrette turns tangy buttermilk, white-wine vinegar and fresh chives into a light, bright salad dressing in 10 minutes. Save this easy summer side dish for cookouts, potlucks or weeknight salads, because it's a simple recipe with no blender.

Whisk the oil and herbs in slowly at the very end, because that keeps the dressing smooth and lets the herbs stay bright and green. Dump everything in at once and the oil can separate, leaving you with a thin, greasy dressing.

Martha skips the sour cream, mayonnaise and garlic that ranch relies on, so the buttermilk stays light and the herbs do the talking. She also pairs tender herbs like chives with a pinch of hardy thyme or oregano, which adds a deeper, earthier note.

Martha Stewart Buttermilk-Herb Vinaigrette

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking timeminutes

Calories

45

kcal

A thin, pourable dressing with a tangy buttermilk base and a generous handful of fresh herbs. Everything gets whisked in one bowl, with the oil going in last for a smooth finish.

Ingredients

• 1/4 cup buttermilk
  

• 2 tablespoons white-wine vinegar
  

• 1/2 teaspoon coarse salt
  

• 1/4 teaspoon ground pepper
  

• 2 tablespoons extra-virgin olive oil
  

• 1/4 cup chopped fresh chives, tarragon, or dill
  

• 1/2 teaspoon chopped thyme, oregano, or marjoram
  

Directions

• Whisk the base: Whisk together 1/4 cup buttermilk, 2 tablespoons white-wine vinegar, 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper in a bowl. Keep whisking until the salt dissolves and the mixture looks smooth.
• Add oil and herbs: Slowly whisk in 2 tablespoons extra-virgin olive oil, then stir in 1/4 cup chopped fresh chives, tarragon or dill and 1/2 teaspoon chopped thyme, oregano or marjoram. Taste it before serving and add a pinch more salt if the herbs need it.

Tools for this recipe

• OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set, Ball regular mouth mason jars, 12 pack, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

How is buttermilk vinaigrette different from ranch dressing?

Both start with buttermilk and herbs, but ranch usually adds sour cream and mayonnaise for a thick, creamy texture. This vinaigrette skips both, so it tastes brighter and pours much thinner.

How long does buttermilk-herb vinaigrette keep in the fridge?

Store it in an airtight container in the refrigerator for up to 4 days. It will separate as it sits, so whisk it well before you use it.

Can I add garlic to this dressing?

Yes, a little grated garlic or a few shakes of garlic powder works if you want a more ranch-like flavor. Start small, since garlic can quickly overpower the delicate herbs.

Which herbs work best in this vinaigrette?

Chives, tarragon or dill make up the main 1/4 cup, and thyme, oregano or marjoram add a deeper note in the small 1/2 teaspoon amount. Mixing a tender herb with a hardy one gives the most balanced flavor.

What can I use this buttermilk dressing on besides green salads?

It's great on sliced tomatoes, cucumbers, summer corn, and pasta or potato salads in place of heavier mayo dressings. You can also use it as a marinade for chicken before roasting or grilling, since the buttermilk tenderizes the meat.