Ramp Buttermilk Dressing

Name: Ramp Buttermilk Dressing
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 2¼ cups (520 ml)
Cuisine: American
Ingredients: 1 cup thinly sliced ramp or scallion bulbs, green tops reserved (240 ml) Scallion; 1 small garlic clove, grated (use only if using scallions) Garlic; 1 tsp olive oil (5 ml) Olive Oil; 3/4 tsp kosher salt, divided (3.75 ml) Salt; 1 cup mayonnaise (240 ml) Mayo; 3/4 cup buttermilk (180 ml) Buttermilk; 2 Tbsp rice vinegar (30 ml) Rice Vinegar; 1 tsp lemon zest (5 ml) Lemon Zest; 2 Tbsp fresh lemon juice (30 ml) Lemon Juice; 1 Tbsp chopped fresh dill (15 ml) Dill; 1/2 tsp freshly ground black pepper (2.5 ml) Pepper

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

DRESSING · LITTLE GEM & CELERY & BABY TURNIPS

In the published recipe, this is the dressing for Oma's Green Mountain Salad.

The dressing from Grueneberg's Oma's Green Mountain Salad.

On the jar

RAMP-BUTTERM

Method: simmer
Yield: about 2¼ cups
Ingredients: 11
Jar batch: 0.55× recipe

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Ratio

MAYO 240 mlBUTTERMILK 180 mlRICE VINEGAR 30 mlLEMON JUICE 30 ml

Ingredients

Scallion1 cup thinly sliced ramp or scallion bulbs, green tops reserved (240 ml)
Garlic1 small garlic clove, grated (use only if using scallions)
Olive Oil1 tsp olive oil (5 ml)
Salt3/4 tsp kosher salt, divided (3.75 ml)
Mayo1 cup mayonnaise (240 ml)
Buttermilk3/4 cup buttermilk (180 ml)
Rice Vinegar2 Tbsp rice vinegar (30 ml)
Lemon Zest1 tsp lemon zest (5 ml)
Lemon Juice2 Tbsp fresh lemon juice (30 ml)
Dill1 Tbsp chopped fresh dill (15 ml)
Pepper1/2 tsp freshly ground black pepper (2.5 ml)

Method

Pour to the lines in order (bottom → top): MAYO, BUTTERMILK, RICE VINEGAR, LEMON JUICE.
Add by count: 3½ SCALLIONS.
Season to finish: GARLIC (½ clove), SALT (about ¼ tsp), LEMON ZEST (about ½ tsp), DILL (about ¾ tsp), PEPPER (about ¼ tsp), OLIVE OIL (about ½ tsp).
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 11 ingredients poured cold, shaken, then warmed; no measuring cups on a Tuesday.

4 kitchens · 2 stars · 4 national awards

Ramp Buttermilk Dressing★ STARRED KITCHENOn the jar: RAMP-BUTTERM
Buttermilk Ranch DressingNATIONAL AWARD WINNEROn the jar: RANCH
Herring Waldorf Dressing★ STARRED KITCHENOn the jar: HERRING
Buttermilk Herb DressingNATIONAL AWARD WINNEROn the jar: BUTTERMILK

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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)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.55× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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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