Ramp-Buttermilk Dressing

Name: Ramp-Buttermilk Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 520 ml
Cuisine: American
Ingredients: 240 ml Ramps; 3 g Garlic; 5 ml Olive Oil; 3.75 ml Salt; 240 ml Mayo; 180 ml Buttermilk; 30 ml Rice Vinegar; 5 ml Lemon Zest; 30 ml Lemon Juice; 15 ml Dill; 2.5 ml Pepper

Independent adaptation of a publicly published Sarah Grueneberg recipe. Not affiliated with, sponsored by, or endorsed by Sarah Grueneberg.

Ramp-Buttermilk from a starred kitchen & national award winner.

Ratio

Ramps 240 mlOlive Oil 5 mlSalt 4 mlMayo 240 mlButtermilk 180 mlRice Vinegar 30 ml

Ingredients

Ramps — 240 ml
Garlic — 3 g
Olive Oil — 5 ml
Salt — 3.75 ml
Mayo — 240 ml
Buttermilk — 180 ml
Rice Vinegar — 30 ml
Lemon Zest — 5 ml
Lemon Juice — 30 ml
Dill — 15 ml
Pepper — 2.5 ml

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Sarah Grueneberg works in Italian-inspired / vegetable-forward at Monteverde; credentials include James Beard Best Chef: Great Lakes 2017 (Monteverde); Michelin 1* (Spiaggia, Chicago; as executive chef).

Adapted from a Sarah Grueneberg recipe (Sarah Grueneberg / Food & Wine (Oma's Green Mountain Salad)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Sarah Grueneberg / Food & Wine (Oma's Green Mountain Salad) (published as “Ramp-Buttermilk Dressing”). Full citation lives in Provenance.