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