PANTRYFLEX

simmer · dressing

★ STARRED KITCHENPrep 5 minCook 15 min

Ambercrest Ramp-Buttermilk

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

Ratio by volume: Scallion 240 ml, Olive Oil 5 ml, Salt 4 ml, Mayo 240 ml, Buttermilk 180 ml, Rice Vinegar 30 ml, Lemon Zest 5 ml, Lemon Juice 30 ml, Dill 15 ml, Pepper 3 ml
Scallion 240 mlOlive Oil 5 mlSalt 4 mlMayo 240 mlButtermilk 180 mlRice Vinegar 30 ml

Ingredients

  • Scallion — 1 cup thinly sliced ramp or scallion bulbs, green tops reserved (240 ml)
  • Garlic — 1 small garlic clove, grated (use only if using scallions)
  • Olive Oil — 1 tsp olive oil (5 ml)
  • Salt — 3/4 tsp kosher salt, divided (3.75 ml)
  • Mayo — 1 cup mayonnaise (240 ml)
  • Buttermilk — 3/4 cup buttermilk (180 ml)
  • Rice Vinegar — 2 Tbsp rice vinegar (30 ml)
  • Lemon Zest — 1 tsp lemon zest (5 ml)
  • Lemon Juice — 2 Tbsp fresh lemon juice (30 ml)
  • Dill — 1 Tbsp chopped fresh dill (15 ml)
  • Pepper — 1/2 tsp freshly ground black pepper (2.5 ml)

Method

  1. Pour to the lines in order (bottom → top): Scallion, Olive Oil, Salt, Mayo, Buttermilk, Rice Vinegar, Lemon Zest, Lemon Juice, Dill, Pepper.
  2. Add: Garlic, Salt, Pepper.
  3. Cap the jar and shake until combined.
  4. Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove — cool leftovers to warm-to-touch before they go back in the glass.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

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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).

Originally published as Ramp-Buttermilk Dressing.

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

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FAQ

Can this go in a shake jar?

Yes — with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). 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.

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