Ramp Aioli

By May 11, 2015

A.K.A. "Ohio Spring Mayonnaise*"-- Sunflower oil binds together the rich, golden yolks, macerated ramps and a spoonful of freshly squeezed lemon juice. Keeps in the fridge for a few days and makes a wonderful salad dressing or sandwich spread.

 A big handful of ramps, cleaned
 3 egg yolks
 1 tbsp freshly squeezed lemon juice
 1 cup sunflower or extra virgin olive oil
 0.50 tsp fine grain sea salt
 0.25 tsp freshly cracked pepper
 1 tbsp water
1

Put the base and blade of your food processor into the freezer for at least 15 minutes.

2

Bring a small pot of water to boil. Once it's boiling, holding onto the bulbs, allow the green leaves of the ramps to blanch for just 20-30 seconds. Rinse in cold water, and then chop roughly.

3

Add all the ingredients except the oil to your processor and process on low for 1 minute, until totally combined. Begin to add the oil in a thin stream while the machine is still on, incorporating all the oil slowly. Taste, adjust seasoning, and wrap tightly in the fridge for up to 5 days.

*The main difference between an Aioli and a Mayonnaise is that an Aioli starts in a mortar pestle rather than a blender: few cloves of garlic are mashed into a paste in a mortar pestle-- which is then mixed into the egg yolk/salt/lemon juice mixture and all spun up with oil (Aioli is typically made with olive oil rather than canola.)

Ingredients

 A big handful of ramps, cleaned
 3 egg yolks
 1 tbsp freshly squeezed lemon juice
 1 cup sunflower or extra virgin olive oil
 0.50 tsp fine grain sea salt
 0.25 tsp freshly cracked pepper
 1 tbsp water

Directions

1

Put the base and blade of your food processor into the freezer for at least 15 minutes.

2

Bring a small pot of water to boil. Once it's boiling, holding onto the bulbs, allow the green leaves of the ramps to blanch for just 20-30 seconds. Rinse in cold water, and then chop roughly.

3

Add all the ingredients except the oil to your processor and process on low for 1 minute, until totally combined. Begin to add the oil in a thin stream while the machine is still on, incorporating all the oil slowly. Taste, adjust seasoning, and wrap tightly in the fridge for up to 5 days.

Ramp Aioli

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