Ramp Ranch Dressing

Name: Ramp Ranch Dressing
Yield: Makes about 350ml
Cuisine: American
Ingredients: 225 g Kewpie mayonnaise; Juice of ½ lemon, or more to taste; Coarse sea salt and Freshly ground black pepper; Coarse sea salt and Freshly ground black pepper; 4 tablespoons buttermilk; 75 g Pickled Ramps or substitute half store-bought pickled pearl onions and half raw spring onion greens, both finely chopped; 75 g Pickled Ramps or substitute half store-bought pickled pearl onions and half raw spring onion greens, both finely chopped; 75 g Pickled Ramps or substitute half store-bought pickled pearl onions and half raw spring onion greens, both finely chopped

Preparation info

Makes about
350 ml

Difficulty
Easy

Appears in

Momofuku

By David Chang and Peter Meehan

Published 2009

About

Ingredients

225 g Kewpie mayonnaise
4 tablespoons buttermilk
75 g

Asia
Americas
Korea
China
Japan
United States
Garnish
New York
Gluten-free

Method

Stir together the mayonnaise, buttermilk and pickled ramps in a mixing bowl. Season with the lemon juice, a pinch of salt and a few turns of black pepper and stir to combine. Taste and correct the seasoning, paying particular attention to the lemon and pepper. This will keep in the fridge for about a week; use whatever leftovers as you would any ranch dressing.