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Ramp Aioli

 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

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.